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
Scale
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.
