Lemon ricotta pasta is a bright and delicious one pot wonder that's ready to enjoy in less than 20 minutes. This no-drain fettuccine pasta recipe is an instant family favorite!
Set a large 6-8 quart sauce pot over medium heat. Add 6 cups of water and a teaspoon of salt. Cover and bring to a boil.
Once the water is boiling, stir in the fettuccine. Make sure it is fully submerged, then cover and boil for 5-6 minutes.
Meanwhile zest and juice the lemons.
Remove the lid and test the pasta. It should be mostly cooked, but just slightly more firm than al dente, and there should still be some liquid in the bottom of the pot.
Stir in the garlic, all lemon zest, and 1/3 cup of lemon juice. Continue to simmer until the pasta is perfectly al dente, 1-3 more minutes.
Now stir in 1 cup of ricotta cheese, 1/2 cup of Parmesan cheese, and 1/2 cup of fresh basil leaves. Once the cheese melts into the remaining pasta water and creates a creamy sauce, taste, then salt and pepper as needed. Add additional lemon juice if you so desire.
To serve, plate the pasta on a platter with the remaining ricotta cheese scooped over the top and sprinkling a fresh basil leaves. Served warm.
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Notes
You can use any type of pasta you like. Adjust the cooking time as needed.One-pot pasta with ricotta and lemon will keep well for up to 3 or 4 days in the refrigerator. Let the pasta cool completely, then transfer it to an airtight container before placing it in the fridge.