One-Pot Ricotta Pasta with Lemon | Easy Dutch Oven Recipes

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese can provide a similar creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative, while grana padano is typically less expensive than parmesan.

Boil salted water in a Dutch oven.

Zest at least one lemon, using the technique of moving the fruit instead of the zester.

Juice one full lemon into a bowl, adjusting for preference on lemony flavor.

Grate about half a cup to a cup of parmesan cheese, adjusting to taste.

Add 1/2 pound of rotini pasta to the boiling water and cook for about 13-14 minutes until al dente.

After about 10 minutes of cooking, reserve about 1 cup of starchy pasta water.

Drain the pasta, being cautious of steam, and return it to the pot.

Add 4 to 6 oz of ricotta cheese to the pasta and mix, noting it will be watery at first.

Stir in about 3/4 of the lemon zest and 75% of the lemon juice, adjusting to taste.

Add the grated parmesan cheese and a splash of reserved pasta water, mixing to combine.

Season with black pepper and salt, tasting to adjust seasoning as needed.

If desired, add crushed red pepper flakes for heat.

Turn the heat on to emulsify the sauce, mixing until it thickens and comes together.

Continue to mix until the sauce reaches the desired consistency, adding more pasta water if necessary.

Plate the pasta, garnishing with remaining lemon zest and additional cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens