Description
This Lemon Ricotta Pasta with Spinach is a quick and luxurious meal featuring creamy ricotta, bright lemon, and tender spinach. Whipped together in just 15 minutes, it’s a light yet satisfying dish that’s perfect for busy weeknights or when you want something fresh and flavorful without much fuss.
Ingredients
Scale
Pasta
- 12 oz pasta (spaghetti, bucatini, or short pasta)
Cheese & Dairy
- 1 cup whole-milk ricotta
- 1/3 cup grated Parmesan (plus extra for serving)
Vegetables & Flavorings
- Zest of 1 lemon
- 1/4 to 1/2 cup freshly squeezed lemon juice
- 2 garlic cloves, minced or grated
- 3 cups baby spinach
Other Pantry Items
- 2 tbsp olive oil
- Salt and pepper, to taste
- Pasta cooking water (reserve about ½ cup)
Optional Garnishes
- Red pepper flakes
- Extra lemon zest
- Fresh basil
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta cooking water before draining the pasta.
- Prepare the Ricotta Mixture: While the pasta cooks, in a large bowl whisk together the ricotta, freshly squeezed lemon juice, lemon zest, minced garlic, olive oil, and grated Parmesan. Whisk until creamy and smooth.
- Combine Pasta and Sauce: Add the hot, drained pasta directly into the ricotta mixture. Toss gently to evenly coat all the noodles in the sauce.
- Adjust Consistency: Gradually pour in the reserved pasta cooking water, a splash at a time, tossing until the sauce reaches a silky, creamy consistency that clings to the pasta.
- Add Spinach: Stir in the baby spinach and toss until it just wilts from the heat of the pasta and sauce.
- Season: Season generously with salt and pepper to taste, adjusting as needed for balance and brightness.
- Serve: Serve immediately, garnished with extra Parmesan, lemon zest, red pepper flakes, and fresh basil if desired.
Notes
- For extra protein, toss in some grilled chicken or white beans.
- If you prefer a vegan version, use vegan ricotta and Parmesan alternatives.
- Penne or shell pasta also work well for this recipe.
- Adjust the amount of lemon juice to suit your taste for brightness.
- This dish is best served fresh, but leftovers can be stored and gently reheated with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 2g
- Sodium: 385mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 28mg