Description
One Pot Lemon Ricotta Pasta is a fresh and easy dish that combines pasta with ricotta cheese, lemon, and vegetables for a delightful meal.
Ingredients
Scale
- 12 oz of your preferred pasta
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add vegetable broth, pasta, lemon zest, and lemon juice to the skillet. Bring to a boil.
- Reduce the heat and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.
- Stir in ricotta cheese, cherry tomatoes, and spinach. Cook for another 2–3 minutes until the spinach wilts and the tomatoes soften.
- Remove from heat and mix in Parmesan cheese. Season with salt and pepper to taste.
- Serve warm, topped with fresh basil and an extra sprinkle of Parmesan if desired.
Notes
- Feel free to use whole wheat or gluten-free pasta as a substitute.
- This dish can be made ahead of time and reheated.
- Adding more vegetables like zucchini or bell peppers can enhance the nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg