Creamy One-Pot Lemon Ricotta Pasta
Velvety ribbons of pasta cloaked in a luscious ricotta cream with roasted garlic and wilted spinach, ready in about 30 minutes for a comforting and fuss-free dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 oz (340 g) short pasta like penne, rigatoni, or fusilli
- 1 cup (250 g) whole milk ricotta cheese
- 1 whole head roasted garlic
- 4 cups (120 g) fresh spinach, loosely packed
- Zest and juice of 1 large lemon
- 2 tablespoons extra virgin olive oil
- 3 cups (720 ml) vegetable or chicken broth, low sodium
- ½ cup (50 g) freshly grated Parmesan cheese
- Salt and freshly cracked black pepper to taste
- Red pepper flakes (optional, a pinch)
Instructions
- Preheat oven to 400°F (200°C). Slice the top off a whole garlic bulb, drizzle with 1 teaspoon olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let cool, then squeeze out the cloves.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the roasted garlic cloves and mash gently with the back of a spoon to release flavor.
- Pour in 3 cups vegetable or chicken broth and bring to a gentle boil. Add pasta in a single layer. Reduce heat to medium-low and simmer uncovered, stirring frequently to prevent sticking, for 10–12 minutes until pasta is al dente and most liquid is absorbed.
- Add fresh spinach on top of the pasta. Cover pan for 2–3 minutes until spinach wilts. Stir gently to combine.
- Lower heat to low. Stir in ricotta cheese, lemon zest, and lemon juice until sauce is creamy and coats pasta evenly. Season with salt, pepper, and optional red pepper flakes.
- Sprinkle Parmesan cheese over pasta and stir gently to melt into the sauce. Taste and adjust seasoning if needed.
- Serve immediately, optionally drizzling extra olive oil or sprinkling fresh herbs.
Notes
Stir frequently during cooking to prevent pasta from sticking. Add extra broth or water if liquid reduces too fast. Add lemon juice last to preserve brightness. Use fresh spinach for best texture. Freshly grated Parmesan melts better than pre-grated. For dairy-free, substitute ricotta with plant-based alternatives and Parmesan with nutritional yeast. Gluten-free pasta can be used with adjusted cooking time.
Nutrition
- Serving Size: About 1.5 cups (350
- Calories: 450
- Fat: 12
- Protein: 18
Keywords: one-pot pasta, lemon ricotta pasta, creamy pasta, roasted garlic pasta, spinach pasta, easy dinner, quick pasta recipe