One-Pot Lemon Ricotta Pasta (Print Version)

Creamy lemon and ricotta tossed with peas and spinach in a single pot for an easy, bright pasta dinner.

# What You'll Need:

→ Pasta & Dairy

01 - 12 ounces short pasta (penne, fusilli, or similar)
02 - 1 cup whole-milk ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup whole milk

→ Vegetables

05 - 1 1/2 cups green peas (fresh or frozen)
06 - 3 cups fresh spinach, loosely packed
07 - 2 cloves garlic, minced
08 - Zest and juice of 1 large lemon

→ Pantry & Seasoning

09 - 2 tablespoons extra-virgin olive oil
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - Approximately 4 cups water (to cover pasta)

→ Garnish (optional)

13 - Additional lemon zest
14 - Fresh basil or parsley leaves
15 - Toasted pine nuts or walnuts (optional)

# How to Make It:

01 - Heat a large, deep skillet or Dutch oven over medium heat. Add the olive oil, then the minced garlic and cook for about 1 minute until fragrant but not browned.
02 - Add the pasta, peas and a generous pinch of salt to the pan. Pour in just enough water to cover the pasta (about 4 cups). Bring to a boil, reduce the heat to a simmer and cook, stirring occasionally, until the pasta is just al dente and most of the water is absorbed, approximately 10–12 minutes depending on pasta shape.
03 - Add the fresh spinach and stir until wilted, about 2 minutes, distributing the leaves evenly through the pasta.
04 - Reduce the heat to low. Stir in the ricotta, grated Parmesan, and milk, then add the lemon zest and lemon juice. Toss or stir gently until the cheeses melt and create a creamy sauce that coats the pasta. Season with freshly ground black pepper and adjust salt to taste.
05 - Divide among plates or bowls and serve immediately. Finish with additional lemon zest and fresh herbs; sprinkle toasted nuts if using.

# Additional Tips::

01 -
  • You get that creamy tangy sauce and garden freshness in one pot—cleanup is almost as fast as eating it.
  • The peas, spinach, and lemon brighten up the whole dish, making it a little celebration for any night.
02 -
  • If you walk away from the pasta during the simmer, it can stick—keep an eye and give it a quick stir every few minutes.
  • Letting the ricotta and milk mix in off the highest heat saves the sauce from splitting, something I didn&apost realize on my first rushed attempt.
03 -
  • Starting with room temperature ricotta melts it in smoothly and avoids clumps.
  • The real secret is patience—add the cheese off the heat to keep it silky, not grainy.
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