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One-Pot Pasta with Ricotta and Lemon

This fast and affordable dinner comes together in one pot and with just 5 ingredients. Try this vegetarian pasta recipe for a weeknight save or a filling lunch.

Serves 4
Ready in 17 mins
Prep time 5 mins
Cooking time 12 mins
479 calories per serving


> 12 oz radiatore or rotini pasta
> 1 (6 oz) bag baby spinach
> 1 cup part-skim ricotta cheese
> 3/4 cup grated Parmesan cheese. plus more for garnish
> 1 lemon


Heat a large pot of salted water to a boil on high. Cook the pasta according to package directions. During the last minute of pasta cooking time, add the baby spinach. Reserve ½ cup pasta water, then drain the pasta and spinach in a colander.
To pot, add the ricotta, Parmesan, and the zest and juice of the lemon. Season with salt and pepper. Stir until combined. Stir in ¼ cup pasta water until smooth, adding more pasta water if needed. Add the pasta and spinach and toss until well coated. Garnish with more Parmesan, if desired.

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