Quick Ricotta and Lemon Pasta (One Pot Pasta)
Probably the easiest and quickest pasta in the world - with a light, velvety ricotta sauce and fresh lemons.
Recipe Categories:
This is probably the quickest pasta recipe in the world: once the pasta is cooked, it only takes a minute to mix the pasta and sauce and you have an incredibly easy and delicious serving on the table.
The ricotta adds a pleasantly smooth creaminess, and the starch from the pasta water makes for a quick sauce. The lemon also makes the dish light and fresh. If you like it a little more intense, you can add fresh basil at the end of the dish or mix in an ingredient with a more intense acidity, such as capers. The sauce is based on a recipe from Delish.
A great pasta for when time is of the essence!
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Recipe
On the table in ten minutes: ricotta lemon pasta with a creamy sauce.
Ingredients
Preparation Time: 0 min
Total Time: 12 min
Servings: 2
- • 250 g bucatini or spaghetti
- • 150 g ricotta
- • 3 tablespoons olive oil
- • 40 g Parmesan or Pecorino Romano
- • 1 organic lemon
- • 1 pinch of salt
- • 1 pinch of pepper
Ingredients
Servings: 2
Preparation Time: 0 min
Total Time: 12 min
- • 250 g bucatini or spaghetti
- • 150 g ricotta
- • 3 tablespoons olive oil
- • 40 g Parmesan or Pecorino Romano
- • 1 organic lemon
- • 1 pinch of salt
- • 1 pinch of pepper
Instructions
- 1 Cook the pasta in a large saucepan according to package directions. After the first boil, reserve a little pasta water (about 1-2 ladles of soup) and add it to the bowl with the sauce (see below).
- 2 Grate the Parmesan or Pecorino Romano cheese. Wash the lemon, grate the zest with a zester or a fine grater (without the bitter white flesh) and squeeze the juice.
- 3 While the pasta is cooking, mix the ricotta, oil, grated hard cheese, lemon zest and juice, salt and pepper in a bowl. Stir in a little pasta water and mix again, adding more water if the sauce is too thick.
- 4 When the pasta is al dente, drain and return to the empty saucepan. Place the saucepan on the hot stove with the lid off. Add the sauce and stir with a fork until the pasta and sauce are well combined - then serve.
Carbon Footprint
Carbon Footprint: 2608 g CO₂e
This ranks it number 48 out of 57 recipes published on the blog so far in terms of estimated carbon footprint.
Overall, it is one of the 20% of recipes with the highest climate impact - at least 80% of recipes cause fewer emissions than this dish. 😞
Of course, this is mainly due to the cheese: more than 80% of the carbon comes from ricotta and parmesan, even though they only make up about a third of the weight of the ingredients. The pasta, on the other hand, represents more than 40% of the weight of the ingredients, but less than 10% of the emissions generated by cooking this recipe.
Comparison of Ingredients
| Ingredients | Carbon footprint per kg | Carbon footprint for recipe | % of ingredients | % of CO₂ emissions |
|---|---|---|---|---|
| Bucatini | 0.7 | 175 | 45% | 7% |
| Ricotta | 12.3 | 1841 | 27% | 71% |
| Olive oil | 3.2 | 96 | 5% | 4% |
| Parmesan | 6.3 | 252 | 7% | 10% |
| Lemon | 1.9 | 162 | 15% | 6% |
| Salt | 0.7 | 1 | 0% | 0% |
| Pepper | 1.2 | 1 | 0% | 0% |
| Cook pasta | 81 | 3% |
Instructions
- 1 Cook the pasta in a large saucepan according to package directions. After the first boil, reserve a little pasta water (about 1-2 ladles of soup) and add it to the bowl with the sauce (see below).
- 2 Grate the Parmesan or Pecorino Romano cheese. Wash the lemon, grate the zest with a zester or a fine grater (without the bitter white flesh) and squeeze the juice.
- 3 While the pasta is cooking, mix the ricotta, oil, grated hard cheese, lemon zest and juice, salt and pepper in a bowl. Stir in a little pasta water and mix again, adding more water if the sauce is too thick.
- 4 When the pasta is al dente, drain and return to the empty saucepan. Place the saucepan on the hot stove with the lid off. Add the sauce and stir with a fork until the pasta and sauce are well combined - then serve.
Carbon Footprint
Carbon Footprint (2 portions): 2608 g CO₂e
This ranks it number 48 out of 57 recipes published on the blog so far in terms of estimated carbon footprint.
Overall, it is one of the 20% of recipes with the highest climate impact - at least 80% of recipes cause fewer emissions than this dish. 😞
Of course, this is mainly due to the cheese: more than 80% of the carbon comes from ricotta and parmesan, even though they only make up about a third of the weight of the ingredients. The pasta, on the other hand, represents more than 40% of the weight of the ingredients, but less than 10% of the emissions generated by cooking this recipe.
Comparison of Ingredients
| Ingredients | Carbon footprint per kg | Carbon footprint for recipe | % of ingredients | % of CO₂ emissions |
|---|---|---|---|---|
| Bucatini | 0.7 | 175 | 45% | 7% |
| Ricotta | 12.3 | 1841 | 27% | 71% |
| Olive oil | 3.2 | 96 | 5% | 4% |
| Parmesan | 6.3 | 252 | 7% | 10% |
| Lemon | 1.9 | 162 | 15% | 6% |
| Salt | 0.7 | 1 | 0% | 0% |
| Pepper | 1.2 | 1 | 0% | 0% |
| Cook pasta | 81 | 3% |