One-Pot Lemon Ricotta Spaghettoni is a creamy, bright, and comforting pasta dish made with tender spaghettoni cooked in a single pot and coated in a silky lemon-ricotta sauce. The fresh citrus flavor balances the richness of ricotta cheese, creating a light yet satisfying meal. Perfect for busy weeknights, this recipe delivers restaurant-quality taste with minimal cleanup and simple ingredients.
In a large pot, bring salted water to a boil and cook spaghettoni according to package instructions until al dente.
Reserve about ½ cup of pasta cooking water before draining.
In the same pot, add ricotta cheese, lemon zest, lemon juice, and olive oil.
Slowly add reserved pasta water while stirring to create a smooth, creamy sauce.
Return the cooked pasta to the pot and toss gently until evenly coated.
Season with salt and black pepper to taste.
Garnish with grated parmesan and fresh herbs if desired, then serve immediately.
Spaghettoni pasta – 250 g
Olive oil – 1 tablespoon
Ricotta cheese – 1 cup
Parmesan cheese (grated) – ¼ cup
Lemon zest – 1 teaspoon
Black pepper – ½ teaspoon
Fresh lemon juice – 2 tablespoons
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Marinate chicken with spices and keep it aside for 30 minutes. Heat butter in a pan
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