If you're looking for a quick and easy pasta recipe that's packed with flavor, look no further than this One Pot Pasta with Ricotta and Lemon! The beauty of this recipe is that you can cook everything in just one pot, which means less cleanup and more time to enjoy your meal. The creamy ricotta cheese and zesty lemon flavors perfectly complement the pasta, making this dish a guaranteed crowd-pleaser.
½cupParmesan cheesefresh grated, plus extra for garnish
Instructions
Heat chicken broth to a boil over medium-high heat. Add salt. Break linguine in half and add to boiling broth. Stir until all is covered by the liquid.
Stir pasta occasionally to ensure it is not sticking together, nor to the pot.
Cook until linguine is tender, approximately 9 minutes, and chicken broth has reduced. Remove from heat.
Stir in ricotta, lemon zest, lemon juice, fresh basil, capers, fresh black pepper and Parmesan cheese. Stir until all is combined. Taste to see if any additional salt or black pepper is needed.
Garnish with additional fresh grated Parmesan cheese.
Notes
Store any leftover pasta in an airtight container in the refrigerator. Reheat in a microwave for 2-3 minutes or in a pot on the stove over medium to medium-low heat until warm. If pasta is a little dry, try adding a splash of milk or heavy cream, or even an extra dollop of whole-milk ricotta which will help bring back the creaminess of the lemon ricotta sauce.The pasta should be good in the refrigerator for about two to three days.What can I substitute if I don't have ricotta cheese? A popular substitute for ricotta cheese is cottage cheese. It won't make the sauce as creamy, as it does have a different texture due to the curds. One way around that would be to run the cottage cheese through a blender or food processor to smooth out the curds.Can I substitute dried basil if I don't have fresh basil? Yes, however, use the dried basil sparingly as it is much stronger in dried form than fresh.