You may have seen one-pot pasta dishes like this one pot lemon ricotta pasta being made on Tik Tok or Instagram. The allure is obvious, easy one-pot pasta’s dirty fewer dishes. One-pot pasta dishes are also incredibly flavorful because the pasta is cooked in broth and the pasta and the sauce and veggies all come together in one delicious pot.
Typically, when making a pasta dish, you boil noodles in heavily salted water. to absorb that seasoning. With one-pot pasta, because you are cooking in broth, the noodles are absorbing the flavor of the sauce as they cook. This is a huge bonus from a flavor perspective and is going to be a game-changer for you! It saves time and makes for a flavorful one-pot dish.
Here is a one-pot dish we will make together with lemon, garlic, ricotta, parmesan cheese, and cream we will finish it with lemon zest and peppery arugula, and/or spinach. – it’s delicious both ways.
- i box farfalle pasta uncooked
- 3 garlic cloves, minced
- 1 fresh lemon + all the zest about 2 Tbsp
- 3 tsp sea salt more or less to taste
- 1 tsp freshly ground black pepper
- 4 cups chicken broth
- 1/2 cup whole milk ricotta
- 1/4 cup sour cream
- 1/3 cup heavy cream
- 1/3 cup freshly grated parmesan cheese
- 2 cups arugula
- 1 Tbsp olive oil
- 3 tbsp chopped fresh parsley
In an large soup pot or dutch oven add uncooked farfalle pasta, lemon juice and zest
Place on the stove top on high heat. Bring to a boil. Cover and reduce heat to medium-low. Cook for 10-12 minutes or until pasta is al-dente
Once the pasta is cooked, reduce the heat to low. Stir in the ricotta, sour cream, heavy cream, parmesan cheese, arugula and olive oil. Stir to combine.
Add the arugula, and parsley. Toss together until combined.