one-pot pasta with ricotta and lemon

Ingredients

• 1 pound pasta (penne, rotini, or your favorite short shape)
• 6 cups vegetable broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 pound cherry tomatoes, halved
• 1/2 cup ricotta cheese
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, chopped
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add minced garlic and chopped shallot and sauté for 1-2 minutes, until fragrant.
3. Add halved cherry tomatoes and cook for 5-7 minutes, until they begin to soften.
4. Pour in vegetable broth and bring to a boil.
5. Add pasta and stir to ensure it’s submerged in the broth.
6. Reduce heat to a simmer, cover, and cook for 12-15 minutes, or until pasta is cooked through and broth has been absorbed.
7. Remove from heat and stir in ricotta cheese, lemon zest, and lemon juice.
8. Season with salt and black pepper to taste.
9. Garnish with grated Parmesan cheese and fresh basil leaves before serving.

Notes

• For a creamier sauce, you can add a dollop of mascarpone cheese along with the ricotta.
• If you prefer a more intense lemon flavor, increase the amount of lemon juice.
• Serve immediately for the best texture and flavor.
• To prevent sticking, make sure to stir the pasta frequently during cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.