Lemon Ricotta Pasta with Spinach Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
