Lemon Ricotta Pasta with Spinach Recipe

Introduction

This Lemon Ricotta Pasta with Spinach is a bright and creamy dish that’s perfect for a quick weeknight dinner. Combining fresh lemon zest with smooth ricotta and tender spinach, it offers a delightful balance of flavors in every bite.

Ingredients

• 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
• 1 cup (9oz/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. Meanwhile, prepare the ricotta sauce.
2. Step 2: In a medium bowl, combine ricotta, olive oil, grated Parmesan, garlic, lemon zest, and lemon juice. Season with 1/4 teaspoon salt and a good pinch of black pepper. Stir until well combined and adjust seasoning to taste.
3. Step 3: In the final minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water, then add the spinach to the pot. Stir well to submerge the leaves in the water and cook for 1 minute.
4. Step 4: Drain the pasta and spinach, then return them to the pot.
5. Step 5: Add the ricotta sauce and some of the reserved cooking water to the pasta. Stir well to coat evenly, adding more water as needed to achieve a smooth, creamy texture.
6. Step 6: Serve immediately, garnished with additional grated or shaved Parmesan, a drizzle of olive oil, and lemon wedges if desired. For extra flavor, try a pinch of red pepper flakes.

Tips & Variations

• Use any long or short pasta shape you prefer; this recipe works well with a variety of textures.
• Swap whole-milk ricotta for part-skim if you prefer a lighter dish, though whole-milk ricotta gives creamier results.
• Add a sprinkle of red pepper flakes for a gentle heat that complements the lemon and cheese.
• For extra richness, stir in a spoonful of butter when mixing the sauce.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to restore creaminess. This dish is best enjoyed fresh but can be refreshed well with gentle reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and drain the frozen spinach well before adding it to the pasta to avoid excess moisture.

Is this dish suitable for a gluten-free diet?

Absolutely. Just substitute the regular pasta for your favorite gluten-free pasta, and follow the recipe as usual.

Lemon Ricotta Pasta with Spinach Recipe

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4.9 from 143 reviews

A creamy and refreshing Lemon Ricotta Pasta with fresh spinach, combining the zesty brightness of lemon with rich ricotta cheese and tender pasta for a simple yet elegant meal.

• Author: Rita
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)

Sauce and Vegetables

• 1 cup (9oz/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. Cook Pasta: In a large pot of boiling salted water, cook pasta according to package directions until al dente. This ensures the pasta has the perfect texture to absorb the sauce.
2. Make Ricotta Sauce: While pasta cooks, mix ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice in a medium bowl. Season with 1/4 tsp salt and a pinch of black pepper. Stir well and adjust seasoning to your taste.
3. Add Spinach: In the last minute of pasta cooking, reserve 1/2 cup of pasta water, then add the fresh baby spinach to the pot. Stir and gently push the spinach leaves underwater to wilt them quickly.
4. Drain and Combine: After one minute of cooking spinach, drain the pasta and spinach, then return them to the same pot to make mixing easier.
5. Coat Pasta in Sauce: Pour the ricotta sauce into the pot with pasta and spinach. Add part of the reserved pasta water to loosen the sauce. Stir thoroughly until pasta is evenly coated and sauce is smooth and creamy. Add more pasta water as needed for desired consistency.
6. Serve: Serve immediately, garnished with extra grated or shaved Parmesan, a drizzle of extra virgin olive oil, and lemon wedges if desired. Optionally, sprinkle with red pepper flakes for a hint of spice. Enjoy while hot!

Notes

• Reserve pasta water to adjust sauce consistency for a creamy texture.
• Use whole-milk ricotta for richness; part-skim ricotta can be used but will be less creamy.
• Fresh baby spinach wilts quickly; add just before draining pasta to keep vibrant and tender.
• Adjust lemon juice to your taste preference for brightness.
• Optionally add red pepper flakes for heat.
• Use unwaxed lemon to avoid any wax coating on the zest.

Keywords: lemon ricotta pasta, spinach pasta, creamy pasta recipe, easy Italian pasta, vegetarian pasta dish