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For this creamy one-pot lemon ricotta pasta, I love using penne or fusilli. These shapes hold the sauce well. You can use any pasta you like. Just keep the amount to 12 oz (340g). Ricotta cheese is the star here. You will need 1 cup to make it creamy. Grated Parmesan cheese adds a nice salty flavor. Use 1 cup for the best taste. I also add lemon juice and zest for brightness. Garlic is key for flavor. Use 2 cloves, minced, to give a nice kick. Olive oil helps to cook the garlic. You’ll need 1 tablespoon for sautéing. Don’t forget salt and black pepper to taste. Fresh basil leaves and extra lemon zest will make a great garnish. Start by heating olive oil in a large pot over medium heat. Add minced garlic and stir for one minute. This step brings out the garlic's flavor. Next, add your uncooked pasta to the pot. Pour in three cups of vegetable broth, along with the lemon juice and zest. Stir everything well. Season with a pinch of salt and black pepper. Bring this mixture to a gentle boil. Then reduce the heat and cover the pot. Cook according to the pasta package instructions, stirring often. This usually takes about 10 to 12 minutes. The pasta should be al dente, and most of the liquid will be absorbed. Once the pasta is cooked, take the pot off the heat. Stir in one cup of ricotta cheese and one cup of grated Parmesan cheese. The heat from the pasta melts the cheeses, creating a creamy sauce. Taste the mixture and adjust the salt and pepper if needed. If the pasta feels too thick, add a splash of water or more broth. This will help reach your desired creaminess. Serve the pasta right away. Garnish each dish with fresh basil leaves and extra lemon zest. This adds color and a bright flavor. You can also pair this dish with a light salad or crusty bread. Enjoy your creamy, flavorful meal! To keep your pasta creamy, add the ricotta cheese when the pasta is done cooking. The heat from the pasta helps melt the cheese. If the sauce seems thick, mix in a little vegetable broth or water. This adds creaminess without making it watery. Always taste and adjust for salt and pepper. For extra flavor, try adding fresh herbs like basil or parsley. You can also stir in some lemon zest at the end. This gives a bright taste. If you want a kick, add red pepper flakes. This simple change can take your dish to the next level. Cooking pasta al dente means it should be firm but cooked through. Follow the package instructions closely. Start checking the pasta a minute or two early. This way, you can catch it at the right time. Overcooked pasta becomes mushy and does not hold sauce well. {{image_2}} You can easily keep this dish vegetarian. Use vegetable broth as I recommend. The ricotta cheese adds creaminess. You can also add vegetables. Spinach or peas work great. Just toss them in when the pasta cooks. They add color and nutrients too. Want more protein? Chicken or shrimp makes this dish heartier. Cook chicken pieces in the pot first. Then, add the garlic and continue with the recipe. For shrimp, add them after the pasta is halfway cooked. They will cook fast and stay tender. If you need a gluten-free meal, choose gluten-free pasta. There are many good options now. Look for brown rice or chickpea pasta. The cooking time may vary, so check the package. The sauce will still be creamy and delicious. This way, everyone can enjoy the dish! After enjoying your creamy one-pot lemon ricotta pasta, you may have some leftovers. Place the pasta in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. When you are ready to eat, check for any signs of spoilage before reheating. To reheat, you can use the stove or microwave. For the stove, place the pasta in a pot. Add a splash of vegetable broth or water. Heat gently over low heat, stirring often. This keeps the pasta creamy. If you use a microwave, put the pasta in a microwave-safe bowl. Cover it with a damp paper towel. Heat in short bursts, stirring in between. This helps heat evenly. If you want to freeze the pasta, it’s best to do so before adding cheese. Cook the pasta and let it cool completely. Then, place it in a freezer-safe container. It can last for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as described above, adding cheese once it’s warm. This keeps the flavors fresh and delicious. Yes, you can make this recipe dairy-free. To do this, simply replace the ricotta cheese and Parmesan with dairy-free alternatives. Look for vegan ricotta and Parmesan. You can also use cashew cream for a creamy texture. Make sure to check that your pasta is also dairy-free. You can add some heat by mixing in red pepper flakes. Start with a pinch and taste. You can also add a diced jalapeño or a few dashes of hot sauce. Both will boost the spice without changing the dish too much. You can use many herbs to enhance the dish. Fresh parsley or chives add a nice touch. If you like stronger flavors, try dill or tarragon. Each herb brings its own unique taste to the pasta. You now know how to make a delicious pasta dish with creamy consistency. We covered ingredient selection, from pasta to seasonings. The step-by-step guide helps you combine these flavors for perfect results. Tips for enhancing flavor and ensuring al dente pasta set you up for success. Variations allow you to adjust for diets and preferences. Storing and reheating tips keep your leftovers tasty. Experiment and enjoy this simple yet satisfying recipe whenever you like!

Creamy One-Pot Lemon Ricotta Pasta

Indulge in the bliss of Creamy One-Pot Lemon Ricotta Pasta, a delightful dish that's both simple and bursting with flavor. Made with ricotta, zesty lemon, and your favorite pasta, this one-pot wonder is quick to prepare and perfect for any night of the week. Ready in just 25 minutes, it’s a creamy comfort food treat your family will love. Click through to explore the full recipe and bring this vibrant meal to your table today!
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Ingredients
  

12 oz (340g) pasta of choice (penne or fusilli work well)

1 cup ricotta cheese

1 lemon (zested and juiced)

3 cups vegetable broth

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

Salt and black pepper to taste

Fresh basil leaves, for garnish

Extra lemon zest, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

    Add the uncooked pasta to the pot and pour in the vegetable broth, lemon juice, and lemon zest. Stir to combine and season with a pinch of salt and pepper.

      Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook according to pasta package instructions, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed (about 10-12 minutes).

        Once the pasta is cooked, remove the pot from heat and stir in the ricotta cheese and grated Parmesan until well incorporated. The heat from the pasta will help to melt the cheeses and create a creamy sauce.

          Taste and adjust seasoning with more salt and pepper if necessary. If the pasta is too thick, add a splash of water or more vegetable broth to reach desired creaminess.

            Serve immediately, garnished with fresh basil leaves and extra lemon zest for a bright finish.

              Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings