Lemon Ricotta Pasta with Spinach Recipe

Introduction

This Lemon Ricotta Pasta with Spinach is a bright and creamy dish that comes together quickly for a satisfying meal. The fresh lemon zest and juice add a lively tang, perfectly balanced by smooth ricotta and tender spinach.

Ingredients

• 8 oz pasta (linguine or spaghetti)
• 1 cup whole milk ricotta cheese
• 1 lemon, zested and juiced
• 1 clove garlic, finely grated
• 2 cups fresh spinach
• 1/2 cup reserved pasta water
• Salt, to taste
• Black pepper, to taste
• 1 tbsp olive oil (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. Step 2: In a large bowl, mix together ricotta, lemon zest, lemon juice, garlic, salt, and pepper until smooth.
3. Step 3: Return the drained pasta to the pot. Add fresh spinach and stir until it wilts.
4. Step 4: Add the hot pasta and spinach mixture to the ricotta bowl. Toss gently, adding reserved pasta water gradually until the sauce becomes creamy and coats the pasta.
5. Step 5: Taste and adjust seasoning as needed. Serve warm with extra lemon zest or a drizzle of olive oil if desired.

Tips & Variations

• For extra richness, stir in a tablespoon of grated Parmesan cheese before serving.
• If you prefer a nuttier flavor, toast some pine nuts and sprinkle them on top just before serving.
• Swap fresh spinach for baby kale or arugula for a different leafy green twist.
• Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or broth to loosen the sauce and warm gently on the stove or in the microwave to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

This pasta is best enjoyed fresh because the creamy ricotta sauce changes texture when refrigerated. If needed, prepare the components separately and combine just before serving.

What type of ricotta should I use?

Whole milk ricotta works best for a creamy, rich texture, but part-skim ricotta can be used for a lighter version. Avoid ricotta that is too watery to prevent a thin sauce.

Lemon Ricotta Pasta with Spinach Recipe

Print Recipe

★★★★★

5 from 73 reviews

This Lemon Ricotta Pasta with Spinach is a light, creamy, and vibrant Italian-inspired dish perfect for a quick and refreshing meal. The combination of tangy lemon zest and juice, creamy ricotta cheese, and tender spinach creates a delightful balance of flavors, all tossed together with perfectly cooked linguine or spaghetti.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 8 oz pasta (linguine or spaghetti)
• 1 cup whole milk ricotta cheese
• 1 lemon, zested and juiced
• 1 clove garlic, finely grated
• 2 cups fresh spinach
• 1/2 cup reserved pasta water
• Salt, to taste
• Black pepper, to taste
• 1 tbsp olive oil (optional)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes depending on pasta type. Reserve 1 cup of pasta water before draining the pasta.
2. Prepare the Ricotta Mixture: In a large bowl, combine the whole milk ricotta cheese, lemon zest, lemon juice, finely grated garlic, salt, and black pepper. Stir until smooth and well blended.
3. Wilt the Spinach: Return the drained pasta to the cooking pot. Add the fresh spinach and stir gently over low heat until the spinach is just wilted, about 1-2 minutes.
4. Toss Pasta with Ricotta: Add the hot pasta and wilted spinach to the ricotta mixture. Gradually incorporate the reserved pasta water, tossing continuously to create a creamy sauce that coats the pasta evenly.
5. Adjust and Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Serve the pasta warm, optionally garnished with extra lemon zest or a drizzle of olive oil for added richness and brightness.

Notes

• For a lighter version, use part-skim ricotta instead of whole milk ricotta.
• Freshly grated garlic provides a milder, sweeter flavor than chopped garlic.
• Reserve some pasta water gradually to achieve desired creaminess without making the sauce too watery.
• Feel free to swap spinach with baby kale or arugula for a slight variation in texture and flavor.
• This dish is best served immediately to enjoy the creamy texture and fresh flavors.

Keywords: lemon ricotta pasta, spinach pasta, creamy pasta, vegetarian Italian recipe, quick pasta dinner, lemon pasta sauce