Lemon Ricotta Pasta with Spinach Recipe
This Lemon Ricotta Pasta with Spinach is a quick and creamy Italian-inspired dish combining tender pasta, fresh baby spinach, and a luscious ricotta-lemon sauce. Bursting with bright citrus notes and subtle garlic, it’s perfect for a light yet satisfying meal served with a sprinkle of Parmesan and an optional drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 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
- 1 cup (9oz/250 grams) whole-milk ricotta
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- salt and black pepper, to taste
Vegetables
- 8 oz (230 grams) fresh baby spinach, washed
Optional Garnish
- 3 lemon wedges, to serve
- Red pepper flakes, to taste
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the pasta according to the package directions until al dente. This ensures the pasta is tender but still has a slight bite.
- Prepare the ricotta sauce: While the pasta cooks, combine ricotta, olive oil, grated Parmesan, grated garlic, lemon zest, and lemon juice in a medium bowl. Season with 1/4 teaspoon of salt and a generous pinch of black pepper. Stir thoroughly to make a creamy, flavorful sauce. Taste and adjust seasoning as needed.
- Cook the spinach: In the last minute of the pasta’s cooking time, reserve 1/2 cup of pasta cooking water. Add the fresh baby spinach to the boiling pasta water, stir well, and push the leaves down to submerge fully. Allow the spinach to wilt for about 1 minute.
- Drain and combine: Drain the pasta and spinach together, then return them to the same pot.
- Mix pasta with sauce: Add the ricotta sauce to the pasta and spinach. Pour in part of the reserved pasta water and stir vigorously to evenly coat the pasta. Add additional cooking water little by little until the sauce achieves a smooth, creamy texture.
- Serve: Serve immediately, garnished with extra grated or shaved Parmesan cheese and a drizzle of extra virgin olive oil. Optionally, add lemon wedges for extra freshness and a pinch of red pepper flakes for a spicy kick if desired. Enjoy this bright, comforting meal warm.
Notes
- Use whole-milk ricotta for the creamiest, richest sauce.
- Be sure to reserve some pasta water; its starch helps loosen and bind the sauce perfectly.
- Fresh baby spinach wilts quickly and adds vibrant color and nutrients.
- Adjust the amount of lemon juice and zest based on your preference for brightness.
- For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.
- Red pepper flakes are optional but add a nice heat contrast.
- The dish is best served immediately to enjoy the creamy texture.
Keywords: lemon ricotta pasta, spinach pasta, creamy pasta recipe, quick Italian dinner, vegetarian pasta, lemon pasta sauce
