One-Pot Lemon Ricotta Pasta

$- 12 oz (340 g) pasta (fusilli or penne recommended) - 2 tablespoons olive oil - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup ricotta cheese - Zest of 1 lemon - Juice of 1 lemon - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1/2 cup grated Parmesan cheese (optional) - Salt and pepper to taste - Fresh basil leaves for garnish Using the right ingredients is key. I love using fusilli or penne pasta because they hold the sauce well. Olive oil adds richness, while garlic gives a nice kick. Vegetable broth adds flavor without being heavy. Ricotta cheese makes the dish creamy, while lemon zest and juice brighten everything up. Cherry tomatoes add sweetness and color, and spinach brings freshness. You can skip the Parmesan if you want a lighter dish, but it does add depth. A pinch of salt and pepper enhances all the flavors. Don't forget fresh basil for a lovely touch! - Large pot - Wooden spoon - Measuring cups and spoons - Knife and cutting board Having the right tools makes cooking easier. A large pot is best for this dish since it holds all the ingredients. A wooden spoon helps mix everything without scratching your pot. Measuring cups and spoons ensure you get the right amounts, and a good knife with a cutting board makes chopping easy. With these ingredients and tools, you're all set to make One-Pot Lemon Ricotta Pasta. Check out the Full Recipe for detailed steps! - Sauté garlic in olive oil - Add pasta and vegetable broth Start by taking a large pot. Heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves. Sauté them for about 1-2 minutes. You want them fragrant but not browned. Next, add 12 ounces of your favorite pasta, like fusilli or penne. Pour in 4 cups of vegetable broth. Stir well to make sure the pasta is fully submerged. - Bring to boil and simmer - Mix in ricotta cheese, lemon zest, and juice Now, bring the pot to a boil. Once boiling, reduce the heat to low and cover. Let it simmer for about 10-12 minutes. Stir occasionally to prevent sticking. When the pasta is al dente, remove the pot from heat. Stir in 1 cup of ricotta cheese, the zest of 1 lemon, and the juice of 1 lemon. Mix until it becomes creamy and smooth. - Incorporate cherry tomatoes and spinach - Season and serve Now, add 1 cup of halved cherry tomatoes and 1 cup of fresh spinach. Gently fold them in and let them heat for 2-3 minutes. Season with salt and pepper to taste. If you like, stir in 1/2 cup of grated Parmesan cheese for extra creaminess. Serve the pasta hot, garnished with fresh basil leaves. You can find the Full Recipe for more details. Choosing the right pasta type is key. Fusilli or penne works best here. They hold the sauce well and cook evenly. The water-to-pasta ratio is also important. Use enough broth so the pasta cooks fully without drying out. A good rule is four cups of broth for every 12 oz of pasta. You can add herbs and spices to boost flavor. Fresh basil is a must for this dish. It gives a bright taste. You can also add a pinch of red pepper flakes for some heat. Adjust the lemon intensity to your liking. If you prefer a stronger lemon flavor, add more zest and juice. Taste as you go to find the perfect balance. Pair this pasta with a fresh salad or crusty bread. A side salad made of mixed greens works well. It adds crunch and freshness. For presentation, serve the pasta in bowls, topped with extra lemon zest and a sprinkle of fresh basil. A drizzle of olive oil on top can enhance the dish's look and flavor. Enjoy your meal! {{image_2}} You can change the cheese in this dish. Feta or goat cheese works well. These cheeses add a tangy flavor. You can also add vegetables for more color and taste. Asparagus or peas are great choices. They give a nice crunch and pair well with lemon. If you need gluten-free pasta, that is easy. Just swap regular pasta for gluten-free options. Look for corn or rice pasta. You can also make this dish vegan. Use plant-based ricotta or cashew cream instead. This way, you keep the creaminess without dairy. Changing the vegetables with the seasons is fun. In spring, add fresh peas or fava beans. In summer, toss in zucchini or bell peppers. For fall, try butternut squash or mushrooms. Each season brings new flavors. Adjusting the lemon flavor also helps. Use less lemon in the winter for warmth. In summer, a bit more lemon brightens the dish. To keep your leftover One-Pot Lemon Ricotta Pasta fresh, store it in the fridge. Use an airtight container to prevent drying out. Let the pasta cool down before sealing. This helps keep the flavors intact. Reheat your pasta on the stove for the best results. Add a splash of vegetable broth or water to keep it moist. Stir gently over low heat until warm. You can also use the microwave, but cover it to trap steam. This helps avoid dryness when reheating. Yes, you can freeze One-Pot Lemon Ricotta Pasta! For best results, let it cool completely first. Then, portion it into freezer-safe bags or containers. Remove as much air as possible. Label them with the date and use within three months for best quality. Yes, you can use other cheeses. Feta or goat cheese work well. They add a nice tangy flavor. You can also try cream cheese for a smooth texture. Just remember, each cheese will change the taste a bit. If you want a creamy texture without ricotta, use cream cheese. You can also blend silken tofu. This gives a smooth feel without the dairy. For a lighter option, try using cashew cream. Just soak cashews in water, then blend until smooth. Yes, you can make a vegan version! Swap ricotta for blended silken tofu or cashew cream. Use vegetable broth for cooking the pasta. Add fresh veggies like spinach and tomatoes for color and flavor. This way, you keep it tasty and plant-based. You now know how to make a quick and tasty One-Pot Lemon Ricotta Pasta. From gathering simple ingredients to cooking it in one pot, this dish is easy. Use different cheeses or veggies to make it your own. Remember to follow storage tips so you can enjoy leftovers. Cooking should be fun and stress-free. With this guide, you can prepare a meal that not only tastes great but also brings joy. Enjoy your cooking adventure!$

One-Pot Lemon Ricotta Pasta

Discover the delightful taste of One-Pot Lemon Ricotta Pasta with this easy recipe! In just 20 minutes, you can whip up a creamy and zesty dish that combines pasta, ricotta, and fresh veggies in one pot. Perfect for busy weeknights, it's packed with flavor and simple ingredients. Don’t miss out on this mouthwatering meal—click through to explore the full recipe and start cooking today!

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Ingredients

12 oz (340 g) pasta (fusilli or penne recommended)

2 tablespoons olive oil

3 cloves garlic, minced

4 cups vegetable broth

1 cup ricotta cheese

Zest of 1 lemon

Juice of 1 lemon

1 cup cherry tomatoes, halved

1 cup fresh spinach

1/2 cup grated Parmesan cheese (optional)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

In a large pot over medium heat, add the olive oil and minced garlic, sautéing for 1-2 minutes until fragrant.

Add the pasta to the pot and pour in the vegetable broth. Stir to combine, making sure the pasta is submerged.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 10-12 minutes, or until the pasta is al dente, stirring occasionally.

Once the pasta is cooked, remove the pot from heat and stir in the ricotta cheese, lemon zest, and lemon juice. Mix until creamy and well combined.

Add the cherry tomatoes and fresh spinach to the pot. Let them heat through for about 2-3 minutes, gently folding them in.

Season with salt and pepper to taste. If desired, stir in the grated Parmesan cheese for an extra creamy texture.

Serve immediately, garnished with fresh basil leaves.

Prep Time, Total Time, Servings

15 minutes | 20 minutes | 4 servings

- Presentation Tips: Serve the pasta in bowls, topped with extra lemon zest and a sprinkle of fresh basil for a vibrant look. A drizzle of olive oil on top can also enhance the dish's visual appeal.