This lemon ricotta pasta with spinach is a quick and easy meal that’s light, creamy, and bursting with fresh citrus flavor. Made with tender pasta, whole-milk ricotta, fresh spinach, and zesty lemon, this one-pot pasta dish is perfect for busy weeknights or as a simple, elegant dinner. With Parmesan cheese and a hint of garlic, each bite is packed with flavor, and the recipe can be ready in under 20 minutes! Great for family dinners or a refreshing twist on classic pasta, this lemon ricotta pasta is sure to become a favorite.
Ingredients
- ½ lb (8 oz or 220 g) pasta (such as spaghetti, linguine, penne, or fusilli)
- 1 cup (9 oz or 250 g) whole-milk ricotta
- 8 oz (230 g) fresh baby spinach, washed
- ⅓ cup (35 g) grated Parmesan cheese, plus extra for serving
- Zest and juice of 1 unwaxed lemon
- 3 lemon wedges, for serving (optional)
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Instructions
- Cook the Pasta: In a large pot of boiling, salted water, cook the pasta according to the package directions until al dente.
- Prepare the Ricotta Sauce: While the pasta is cooking, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice in a medium bowl. Season with ¼ teaspoon salt and a pinch of black pepper, stirring well to combine. Taste and adjust seasoning if needed.
- Add Spinach to the Pasta: During the last minute of the pasta’s cooking time, reserve ½ cup of the pasta cooking water, then add the spinach to the pot. Stir to submerge the spinach leaves and allow them to wilt.
- Drain and Combine: Drain the pasta and spinach, then return them to the same pot.
- Mix in the Sauce: Add the ricotta sauce to the pasta and spinach, along with a portion of the reserved cooking water. Stir well to evenly coat the pasta with the sauce, adding more cooking water as needed until the sauce reaches a smooth, creamy consistency.
- Serve: Plate the pasta, topping with extra grated Parmesan, a drizzle of extra virgin olive oil, and lemon wedges if desired. For a hint of heat, sprinkle with red pepper flakes if you’d like. Enjoy!
Why You’ll Love This Recipe
This lemon ricotta pasta with spinach is a quick, light, and refreshing meal that’s creamy, comforting, and bursting with bright citrus flavors. It’s easy to make in under 20 minutes, perfect for a busy weeknight yet elegant enough to serve at a dinner party.
Tips
- Reserve Cooking Water: This starchy water is key to achieving a smooth and creamy sauce consistency.
- Use Fresh Ingredients: Fresh lemon, ricotta, and Parmesan make all the difference for vibrant flavor and richness.
- Customize the Texture: Adjust the sauce by adding more or less cooking water to get your desired creaminess.
Variations and Substitutions
- Protein Boost: Add cooked chicken, shrimp, or chickpeas for extra protein.
- Extra Veggies: Stir in other veggies like asparagus, peas, or cherry tomatoes for more color and nutrients.
- Vegan Option: Use dairy-free ricotta and Parmesan, and add a little nutritional yeast for extra flavor.
FAQs
Can I make this ahead?
This dish is best enjoyed immediately. However, you can make the ricotta sauce in advance and store it in the refrigerator for up to 2 days.
What if I don’t have ricotta?
You can substitute with cottage cheese or Greek yogurt for a similar creamy texture.
Serving Suggestions
This pasta pairs wonderfully with a crisp side salad, crusty bread, or roasted vegetables. For a heartier meal, serve alongside grilled chicken or fish.
Enjoy this easy, creamy, and zesty pasta dish that’s perfect for any occasion!
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