If you have been searching for a bright, comforting, and effortlessly delicious meal, look no further than this Lemon Ricotta Pasta with Spinach Recipe. It’s an absolute gem that combines creamy ricotta, fresh baby spinach, and the zingy brightness of lemon to create a pasta dish that feels both indulgent and light at the same time. This recipe is perfect for busy weeknights when you want something quick, satisfying, and packed with flavor, yet simple enough to whip up without a fuss. Trust me, once you try this, it will become one of your go-to pasta dishes for every season.
Ingredients You’ll Need
Each ingredient in this Lemon Ricotta Pasta with Spinach Recipe plays a starring role, bringing together a perfect harmony of flavors and textures. From the luxurious creaminess of ricotta to the vibrant freshness of spinach and the citrusy pop of lemon, every component is essential to achieving that unforgettable taste.
- 1/2 lb pasta of choice: Pick your favorite shape—spaghetti, linguine, penne, fusilli—for the perfect pasta texture experience.
- 1 cup whole-milk ricotta: Adds creamy richness that coats every strand of pasta beautifully.
- 8 oz fresh baby spinach: Brings a pop of color and a mild earthiness that balances the creaminess.
- 1/3 cup grated Parmesan cheese: Provides a nutty, salty depth that enhances the overall flavor.
- Zest and juice of 1 unwaxed lemon: Infuses the dish with bright, fresh citrus notes that cut through the richness.
- 3 lemon wedges: Optional for serving, adds a decorative and extra tangy element for those who love zest.
- 1 Tbsp extra virgin olive oil: Adds smoothness and subtle fruitiness, perfect for sautéing and finishing the dish.
- 1 garlic clove: Freshly grated or pressed for a mild pungency that complements every flavor.
- Salt and black pepper: Essential for seasoning and elevating all the ingredients to their full potential.
How to Make Lemon Ricotta Pasta with Spinach Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. This is crucial because perfectly cooked pasta is the foundation of this dish’s texture. Once done, reserve about a cup of pasta water before draining to help create the sauce later.
Step 2: Sauté the Garlic and Spinach
While the pasta cooks, heat the tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the grated garlic and sauté for about 30 seconds to release its fragrant aroma without burning. Then, toss in the fresh baby spinach and cook until just wilted—that gorgeous green color and tender texture result from this quick sauté.
Step 3: Prepare the Ricotta Lemon Sauce
In a mixing bowl, combine the whole-milk ricotta, lemon zest, lemon juice, grated Parmesan, and a pinch of salt and black pepper. The ricotta will be creamy and slightly tangy from the lemon, making it the perfect sauce base that feels rich but fresh at the same time.
Step 4: Combine Pasta and Sauce
Return the drained pasta to the skillet with the wilted spinach. Reduce the heat to low, and add the ricotta lemon sauce. Slowly mix everything together, adding reserved pasta water in small amounts to loosen the sauce and help it cling beautifully to the noodles. The result is a silky, vibrant bowl of pasta bursting with flavor.
Step 5: Final Seasoning
Give the pasta a final taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to suit your preference. Drizzle a bit of olive oil on top for an extra touch of indulgence just before serving.
How to Serve Lemon Ricotta Pasta with Spinach Recipe
Garnishes
The dish shines with simple yet effective garnishes that heighten both its visual appeal and taste. Sprinkle extra grated Parmesan cheese generously over the top for added savory depth. A few lemon wedges on the side provide guests the option to brighten the flavors further. For a fresh finish, a sprinkle of finely chopped fresh herbs like basil or parsley adds a wonderful aroma and greenery.
Side Dishes
This Lemon Ricotta Pasta with Spinach Recipe pairs beautifully with light, crisp salads such as a mixed greens salad with a zesty vinaigrette or a simple cucumber and tomato salad. If you prefer warm sides, garlic bread or roasted vegetables complement the creamy pasta without overwhelming the palate, rounding out the meal perfectly.
Creative Ways to Present
To make this dish the star of your table, consider serving it in shallow white bowls to showcase its fresh colors. You can also twirl the pasta into neat nests using a fork before plating for an elegant touch. Adding edible flowers or lemon zest curls as a garnish adds an Instagram-worthy pop of color if you’re entertaining guests.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftover Lemon Ricotta Pasta with Spinach Recipe into an airtight container and refrigerate. It will keep well for up to 3 days. Since ricotta can absorb moisture, the pasta may thicken, but this can be remedied when reheating with a splash of water or broth.
Freezing
Because of the fresh spinach and delicate lemon flavor, freezing isn’t ideal for maintaining the dish’s bright quality and creamy texture. If you must freeze, store portions in freezer-safe containers for up to one month, but expect some change in texture upon thawing.
Reheating
Reheat the pasta gently in a skillet over low heat, adding a tablespoon or two of water or broth to help loosen the sauce and revive the creaminess. Avoid microwaving at high power to prevent curdling. Stir frequently until warmed through for the best texture and flavor.
FAQs
Can I use low-fat ricotta instead of whole-milk ricotta?
Yes, you can substitute low-fat ricotta, but keep in mind that whole-milk ricotta adds a richer, creamier texture and more depth of flavor to this Lemon Ricotta Pasta with Spinach Recipe. The dish may be less indulgent but still delicious.
Is this recipe vegetarian?
Absolutely! This Lemon Ricotta Pasta with Spinach Recipe is fully vegetarian since it contains no meat or fish. If you want it to be vegan, you would need to replace the ricotta and Parmesan with plant-based alternatives.
Can I use frozen spinach instead of fresh?
Fresh baby spinach is ideal because it wilts quickly and retains vibrant color. If using frozen spinach, be sure to thaw it completely and squeeze out excess moisture before sautéing to avoid a watery sauce.
What pasta shapes work best for this recipe?
This recipe is versatile and works well with many pasta shapes such as spaghetti, linguine, penne, or fusilli. Choose a shape that holds the sauce well and suits your preference.
How can I make this dish more tangy?
To enhance the lemony tang in this Lemon Ricotta Pasta with Spinach Recipe, add extra lemon juice or a bit more zest. You can also finish with a splash of fresh lemon juice just before serving for an extra bright kick.
Final Thoughts
There is something truly special about this Lemon Ricotta Pasta with Spinach Recipe that makes it feel like a warm hug on a plate. Its creamy texture combined with fresh spinach and lively lemon makes every bite a joy. I can’t encourage you enough to try this recipe—it’s quick, straightforward, and utterly delicious, perfect for impressing yourself or your loved ones any day of the week.
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Lemon Ricotta Pasta with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Lemon Ricotta Pasta with Spinach is a quick and creamy Italian-inspired dish perfect for a light, fresh yet indulgent meal. Combining tender pasta with a luscious ricotta and lemon sauce, fresh baby spinach, and a hint of garlic, this recipe offers a bright and satisfying flavor that’s ready in just 25 minutes. Ideal for busy weeknights or a simple, elegant lunch.
Ingredients
Pasta
- 1/2 lb (8 oz / 220 grams) pasta of choice (spaghetti, linguine, penne, fusilli…)
Sauce and Greens
- 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 for serving
- Zest and juice of 1 unwaxed lemon
- 3 lemon wedges, for serving (optional)
- 1 Tbsp extra virgin olive oil, plus more for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta.
- Prepare the sauce base: While the pasta cooks, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the grated or pressed garlic and sauté for about 1 minute until fragrant but not browned.
- Wilt the spinach: Add the fresh baby spinach to the skillet with garlic and cook, stirring occasionally, until the spinach is wilted and tender, about 2-3 minutes.
- Create the creamy lemon ricotta sauce: Reduce the heat to low. Add the ricotta, lemon zest, and lemon juice to the skillet. Stir gently to combine and warm through, being careful not to curdle the ricotta. Season with salt and freshly ground black pepper to taste.
- Toss pasta with sauce: Add the drained pasta directly into the skillet with the sauce and wilted spinach. Toss well to coat the pasta evenly. If the sauce is too thick, gradually add reserved pasta water 1 tablespoon at a time to loosen the sauce to desired creaminess.
- Finish with Parmesan: Sprinkle the grated Parmesan cheese over the pasta and toss once more to incorporate it fully into the sauce for extra richness and flavor.
- Serve: Divide the pasta among serving bowls. Drizzle with additional olive oil and sprinkle with extra Parmesan cheese. Garnish each serving with a lemon wedge on the side for an optional fresh squeeze of lemon juice. Serve immediately and enjoy!
Notes
- Use whole-milk ricotta for a creamier and richer sauce. Low-fat ricotta may result in a less smooth texture.
- Reserve some pasta water to adjust sauce consistency as needed.
- For extra zestiness, add a pinch of red chili flakes when sautéing garlic.
- This dish works well with any short or long pasta shapes like penne, fusilli, spaghetti, or linguine.
- To make it gluten-free, substitute pasta with gluten-free varieties.
