One-Pot Lemon Ricotta Pasta
Recipes in this Video
Originating from Italy, One-Pot Lemon Ricotta Pasta is a delightful dish that showcases the vibrant flavors of lemon and creamy ricotta. This dish exemplifies the Italian approach of using simple, fresh ingredients to create a satisfying meal. It's a modern favorite for busy weeknights, allowing home cooks to enjoy a comforting pasta dish with minimal cleanup, making it popular in households around the world.
Ingredients
- ●pasta
- ●ricotta cheese
- ●lemon juice
- ●lemon zest
- ●garlic
- ●olive oil
- ●vegetable broth
- ●spinach
- ●parmesan cheese
- ●black pepper
- ●salt
- ●fresh basil
- ●red pepper flakes
- ●peas
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add minced garlic and sauté until fragrant, about 1 minute.
- 3Pour in vegetable broth and bring to a boil.
- 4Add pasta and cook according to package instructions until al dente, stirring occasionally.
- 5Stir in lemon juice, lemon zest, and ricotta cheese until well combined.
- 6Add spinach and peas, cooking until spinach wilts, about 2-3 minutes.
- 7Season with salt and black pepper to taste.
- 8Remove from heat and stir in grated parmesan cheese until melted.
- 9Garnish with fresh basil and red pepper flakes before serving.
Ingredient Alternatives
ricotta cheese
Healthier: cottage cheese
Cheaper: cream cheese
Cottage cheese is lower in calories and provides a similar texture.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grana padano
Nutritional yeast is a dairy-free alternative with a cheesy flavor.
Techniques
Equipment
Ingredients
- ●12 oz pasta (e.g., penne or fusilli)
- ●2 tbsp olive oil
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●8 oz mushrooms, sliced
- ●4 cups vegetable broth
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup fresh sage leaves, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the diced onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5-7 minutes.
- 4Add the pasta, vegetable broth, salt, black pepper, and red pepper flakes (if using) to the pot.
- 5Bring the mixture to a boil, then reduce the heat to a simmer.
- 6Cover the pot and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- 7Stir in the grated Parmesan cheese and chopped sage leaves until well combined.
- 8Remove from heat and let it sit for a couple of minutes to thicken.
- 9Serve hot, garnished with fresh parsley.
Equipment
Ingredients
- ●12 oz pasta (penne or fusilli)
- ●1 tbsp olive oil
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●1 can (28 oz) crushed tomatoes
- ●2 cups vegetable broth
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup spinach, chopped
- ●1/2 cup Kalamata olives, pitted and sliced
- ●1/2 cup feta cheese, crumbled (optional)
- ●Fresh basil for garnish
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the diced onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 4Add the crushed tomatoes, vegetable broth, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the pot. Stir to combine.
- 5Bring the mixture to a boil, then add the pasta. Stir well to ensure the pasta is submerged in the sauce.
- 6Reduce the heat to a simmer and cover the pot. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- 7Stir in the chopped spinach and Kalamata olives, cooking for an additional 2-3 minutes until the spinach is wilted.
- 8Remove from heat and, if desired, stir in crumbled feta cheese.
- 9Serve hot, garnished with fresh basil.
Equipment
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