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