Lemon Ricotta Pasta with Spinach Recipe
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.
- 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
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
- 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.
- 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.
- Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed to ensure a balanced flavor with creamy and fresh lemon notes.
- 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.
- 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.
- 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.
- 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
