Lemon Ricotta Pasta is an easy vegetarian meal made all in one pot. This healthier pasta recipe feels indulgent but is light and creamy and is made without cream. It’s a quick 30-minute meal perfect for busy weeknight dinners.

cooked in One Pot, a Creamy Lemon Ricotta Pasta Recipe is garnished with fresh basil leaves and green peas

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Pasta al Limone, aka Ricotta and Lemon Pasta, is a comforting Italian dish made with a handful of fresh ingredients.

Traditionally, whole milk ricotta would be used. But in order to lighten up this classic pasta dish, I used part skim ricotta.

It still gives that creamy, luscious flavor and texture but without the extra calories.

While ricotta and lemon are the stars of this dish, it’s the secret ingredient that really pulls it all together – pasta water.

Pasta water is my secret weapon for pasta dishes. It’s starchy and flavorful and makes a silky smooth sauce when added to the few simple ingredients.

I always reserve a cup of pasta water before draining. While I don’t usually use it all, I like to have more than I need just in case because once it’s gone, it’s gone!

Creamy Lemon Ricotta Pasta with Peas plated on round white plates and garnished with sprigs of fresh basil

Serving Suggestions and How to Customize this Dish

Vegetables

I made this lemon ricotta pasta with peas but it would be so good with spinach, asparagus, broccoli, a simple garden salad, or even crispy oven roasted cauliflower.

You can stir cooked vegetables right into the pasta before serving or serve them as a side dish.

Protein

You can add additional sources of protein to boost your protein intake. Some of my favorites are Air Fryer Chicken Tenders, rotisserie chicken, tofu, shrimp, or grilled salmon.

Pasta

I use Jovial Brown Rice Tagliatelle, which is gluten free and contains 6g protein per serving. You can use your favorite wide pasta for this dish, it doesn’t have to be gluten free.

You can also try this with low carb noodles such as Miracle Noodles, Palmini hearts of palm pasta, or Shirataki Noodles.

cooked One Pot Creamy Lemon Ricotta Pasta Recipe plated on 2 round white plates and garnished with fresh peas and sprigs of fresh basil

Leftovers and Storage

Store leftover pasta in an air-tight container in the fridge for up to three days. Reheat the pasta in a pan on the stovetop or in the microwave in a microwave-safe bowl.

If the noodles are all clumped together, add a drizzle of olive oil or milk while reheating the pasta.

creamy lemon ricotta pasta wrapped around a fork on a round white plate of pasta garnished with fresh peas and fresh basil

Tips for Making One Pot Pasta Recipes

Salt your pasta water. The water you cook your noodles in should be heavily salted. As the pasta cooks in the salted water, the noodles will absorb the salt and become more flavorful.
Cook your pasta to al dente. The pasta noodles should be cooked with a slight bite to them, so don’t rely purely on packaging instructions but be sure to test the pasta as it cooks. The pasta noodles will continue to cook in the sauce once combined so it is important to not overcook them beforehand.
Don’t forget to reserve the pasta water! This is the secret ingredient to creating a delicious creamy sauce that is thick in consistency, so be careful to not pour it all down the drain!

Be sure to check out the full recipe and ingredient list below

a forkful of creamy lemon ricotta pasta wrapped around a silver fork on a round white plate full of pasta that's garnished with fresh green peas and fresh basil

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Creamy Lemon Ricotta Pasta

Lemon Ricotta Pasta is an easy vegetarian meal made all in one pot. This healthier pasta recipe feels indulgent but is light and creamy and is made without cream.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size

Equipment

Ingredients

9 oz. Tagliatelle, see notes
250 g Part Skim Ricotta Cheese
Zest of 1 Lemon
¼ cup Olive Oil
¼ cup Fresh Lemon Juice
3 cloves Garlic, minced
½ teaspoon Dried Oregano
½ teaspoon Dried Parsley
¾ cup Cooked Peas
Salt and Freshly Cracked Pepper, to taste
¼ cup Fresh Basil, chiffonade

Instructions

Cook the pasta according to packaging instructions in a large pot. Once cooked to al dente, reserve ½ – 1 cup of the cooking water and then drain. Set the pasta aside.
While the pasta cooks, make the sauce by whisking together all the remaining ingredients in a mixing bowl, except for the peas and fresh basil.
Add the sauce to the pot used for cooking the pasta and heat over medium-low heat. Stir and cook for a few minutes.
Add the cooked pasta to the sauce. Then add the peas, fresh basil, and ¼ cup of the pasta water. Stir and heat for a few minutes. Add more pasta water if needed until the sauce reaches your desired consistency.
Serve immediately with additional fresh basil for garnish, if desired.

Notes

I used Jovial Brown Rice Tagliatelle to make it gluten free but you can use any long-shaped pasta you prefer. See post for additional low calorie suggestions.
Nutrition Information is approximate and will depend on exact ingredients and measurements you use. Please use a digital kitchen scale and a nutrition calculator if you need exact nutritional information.
Top with freshly grated parmesan cheese just before serving if you wish to enhance the dish even further.