Lemon Ricotta Pasta with Spinach Recipe

Introduction

This lemon ricotta pasta with spinach is a bright, creamy dish that comes together quickly for a satisfying meal. The fresh lemon zest and juice add a refreshing zing, balanced by the richness of ricotta and Parmesan. It’s a perfect weeknight dinner that feels both light and indulgent.

Ingredients

• 1/2 lb (8 oz / 220 grams) pasta (spaghetti, linguine, penne, fusilli…)
• 1 cup (9 oz / 250 grams) whole-milk ricotta
• 8 oz (230 grams) fresh baby spinach, washed
• 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
• 1 unwaxed lemon, zest and juice
• 3 lemon wedges, to serve (optional)
• 1 Tbsp extra virgin olive oil, plus extra for drizzling
• 1 garlic clove, grated or pressed
• Salt and black pepper, to taste

Instructions

1. Step 1: In a large pot of boiling salted water, cook the pasta according to package directions until al dente.
2. Step 2: While the pasta cooks, prepare the ricotta sauce by combining ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice in a medium bowl. Season with 1/4 teaspoon of salt and a good pinch of black pepper, then stir until smooth and well combined. Adjust seasoning to taste.
3. Step 3: In the last minute of the pasta’s cooking time, reserve 1/2 cup of the pasta cooking water. Add the fresh baby spinach to the pot and stir it in, pressing the leaves down to submerge them in the water. Cook for 1 minute until wilted.
4. Step 4: Drain the pasta and spinach, then return them to the same pot.
5. Step 5: Add the ricotta sauce and some of the reserved pasta water to the pot. Stir everything thoroughly to coat the pasta with a smooth, creamy sauce. Add more pasta water as needed to reach the desired consistency.
6. Step 6: Serve immediately, garnished with extra grated or shaved Parmesan, a drizzle of olive oil, and lemon wedges if you like. For an extra kick, try adding a pinch of red pepper flakes. Enjoy!

Tips & Variations

• Use any pasta shape you prefer; shapes like penne or fusilli hold the creamy sauce especially well.
• For a nuttier flavor, toast the garlic lightly in olive oil before mixing it into the ricotta sauce.
• Add a handful of toasted pine nuts or walnuts for added texture and richness.
• Substitute baby kale or arugula for the spinach if you want a slightly different green and peppery taste.
• Try stirring in a teaspoon of lemon-infused olive oil for an extra citrusy note.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a pan over low heat, adding a splash of water or olive oil to loosen the sauce and keep it creamy. Microwaving is possible but may cause the sauce to separate slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta instead of whole-milk ricotta?

Yes, you can substitute low-fat ricotta, but the sauce may be less creamy and rich. To compensate, you might add a small amount of olive oil or a splash of cream to enhance the texture.

Is it necessary to use an unwaxed lemon?

Using an unwaxed lemon is ideal since the zest is used in the recipe. Waxed lemons can be used if thoroughly scrubbed, but unwaxed ensures you get the pure lemon flavor without any residue.

Lemon Ricotta Pasta with Spinach Recipe

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A fresh and creamy Lemon Ricotta Pasta with vibrant baby spinach, tossed in a tangy ricotta and lemon sauce, topped with Parmesan and a drizzle of olive oil. This quick and easy stovetop recipe is perfect for a light yet flavorful meal.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1/2 lb (8 oz / 220 grams) pasta (spaghetti, linguine, penne, fusilli, or any preferred type)

Sauce

• 1 cup (9 oz / 250 grams) whole-milk ricotta cheese
• 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
• 1 unwaxed lemon, zest and juice
• 1 garlic clove, grated or pressed
• 1 Tbsp extra virgin olive oil, plus extra for drizzling
• Salt and black pepper, to taste

Vegetables & Garnishes

• 8 oz (230 grams) fresh baby spinach, washed
• 3 lemon wedges (optional, for serving)

Instructions

1. Cook Pasta: In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. This ensures the pasta will have a firm texture to hold the sauce well.
2. Make Ricotta Sauce: While the pasta cooks, combine ricotta, olive oil, grated Parmesan, garlic, lemon zest, and lemon juice in a medium bowl. Season with 1/4 teaspoon salt and a good pinch of black pepper. Mix thoroughly to create a smooth, tangy sauce.
3. Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed to ensure a balanced flavor with creamy and fresh lemon notes.
4. Add Spinach: In the last minute of pasta cooking, reserve 1/2 cup of the hot pasta water. Add the fresh baby spinach directly to the pasta pot. Stir well and press the leaves down to submerge them so they wilt evenly.
5. Drain Pasta and Spinach: After wilted for about one minute, drain the pasta and spinach together, then return them to the same pot to combine all elements.
6. Toss with Sauce: Add the ricotta sauce and part of the reserved pasta water to the pot. Stir constantly to coat the pasta and spinach evenly. Add more reserved water as needed until you achieve a smooth, creamy consistency.
7. Serve and Garnish: Serve immediately, garnished with extra grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges for squeezing if desired. Optionally sprinkle red pepper flakes for a mild heat.

Notes

• Reserve pasta water to adjust sauce thickness and create a creamy texture.
• Use fresh baby spinach for best flavor and quick wilting.
• Adjust seasoning carefully to balance the lemon’s acidity with creamy ricotta.
• Adding red pepper flakes is optional for a hint of spice.
• Use unwaxed lemons to ensure safe zesting.
• This dish is best served immediately for optimal texture and freshness.

Keywords: Lemon ricotta pasta, spinach pasta, creamy pasta recipe, quick vegetarian pasta, easy Italian pasta, pasta with ricotta, lemon pasta sauce