If you’re craving a dish that feels like sunshine on a plate, the Lemon Ricotta Pasta with Spinach Recipe is your perfect match. It’s a vibrant, creamy pasta that combines the fresh brightness of lemon with the luscious, silky texture of ricotta and the earthy pop of tender spinach. Every forkful bursts with flavor and comfort, making it a go-to for any day you want something simple yet impressively delicious. Plus, it’s incredibly quick to whip up, which means more time to savor and less time slaving away in the kitchen.
Ingredients You’ll Need
What’s truly wonderful about this recipe is how straightforward and wholesome the ingredients are. Each one plays a key role in building layers of flavor, texture, and color, creating a dish that’s as delightful to look at as it is to eat. Here’s what you’ll gather before you start:
- Pasta of choice (1/2 lb / 8 oz / 220 grams): Pick your favorite shape since it will soak up all the creamy lemon ricotta sauce wonderfully.
- Whole-milk ricotta (1 cup / 9 oz / 250 grams): This provides that rich, smooth creaminess that defines the sauce.
- Fresh baby spinach (8 oz / 230 grams): Washed and vibrant, it adds color, nutrition, and a subtle earthy taste.
- Grated Parmesan cheese (1/3 cup / 35 grams): Adds depth and a salty kick to the sauce, plus extra for finishing touches.
- Zest and juice of 1 unwaxed lemon: The star that brightens up every bite with citrus zing.
- Lemon wedges (3, optional): Perfect for an extra burst of fresh lemon when serving.
- Extra virgin olive oil (1 Tbsp, plus more for drizzling): Used to sauté garlic and bring the dish together with a silky finish.
- Garlic clove (1, grated or pressed): For that subtle savory base that wakes up the lemon and cheese.
- Salt and black pepper, to taste: Simple seasonings that enhance and balance every ingredient perfectly.
How to Make Lemon Ricotta Pasta with Spinach Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook your pasta until it’s just al dente. This means the pasta should be cooked through but still have a slight bite to it, so it holds up beautifully against that creamy ricotta sauce. Drain the pasta, reserving about a cup of the cooking water for later — it’s liquid gold for loosening the sauce if needed.
Step 2: Sauté the Garlic and Spinach
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the grated garlic and cook for about 30 seconds until fragrant but not browned — you want that mellow garlic flavor to shine through. Toss in the fresh baby spinach and cook just until wilted, which should take only a minute or two.
Step 3: Mix the Lemon Ricotta Sauce
In a bowl, combine the whole-milk ricotta with the lemon zest, lemon juice, and grated Parmesan cheese. Season with salt and pepper to taste. This mixture is your creamy, tangy sauce that brings the whole dish together with bright sunshine notes and comforting dairy richness.
Step 4: Combine Pasta and Sauce
Add the drained pasta to the skillet with the wilted spinach, then gently fold in the lemon ricotta mixture. If the sauce feels too thick, stir in reserved pasta water a little at a time until you reach the perfect silky consistency that embraces every strand or bite of pasta.
Step 5: Final Touches
Give the pasta one last gentle toss over low heat to warm everything through and meld the flavors. Drizzle a bit more olive oil on top for shine and richness, then sprinkle with extra Parmesan if you like. Your Lemon Ricotta Pasta with Spinach is now ready to be enjoyed!
How to Serve Lemon Ricotta Pasta with Spinach Recipe
Garnishes
A simple garnish lifts this dish even more. Consider adding freshly cracked black pepper, an extra sprinkle of Parmesan cheese, or thinly sliced lemon zest curls for an elegant touch. A few torn basil leaves or toasted pine nuts can also add a delightful texture contrast.
Side Dishes
This pasta pairs beautifully with a crisp, green salad dressed lightly with lemon vinaigrette to echo the main dish’s bright flavors. Crusty garlic bread or a warm baguette is ideal for mopping up any leftover sauce on your plate. For a heartier meal, roasted vegetables like asparagus or zucchini work perfectly alongside.
Creative Ways to Present
For a dinner party, serve the Lemon Ricotta Pasta with Spinach Recipe in shallow bowls, each with a lemon wedge perched on the edge. Drizzle a finishing olive oil swirl and sprinkle fresh herbs like parsley or thyme for a restaurant-quality presentation that looks as good as it tastes. You could even add a few edible flowers for a whimsical touch.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Ricotta Pasta with Spinach keeps well in an airtight container in the refrigerator for up to 2 days. The sauce may thicken upon chilling, but a quick stir with a splash of water or olive oil will bring back its creamy texture.
Freezing
Because of the fresh lemon and ricotta, freezing this pasta isn’t ideal; the texture and flavor can change unfavorably. It’s best enjoyed fresh or refrigerated if you want to keep it for the next day or two.
Reheating
When reheating, warm the pasta gently in a skillet over low heat. Add a little olive oil or reserved pasta water to loosen the sauce and prevent drying out. Avoid microwaving at high heat as it can make the ricotta curdle and the spinach limp.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! This Lemon Ricotta Pasta with Spinach Recipe works well with almost any pasta shape. Long strands like spaghetti or linguine hold the sauce beautifully, while shapes like penne or fusilli catch the sauce in their curves.
Is it necessary to use whole-milk ricotta?
Whole-milk ricotta is best because it’s creamier and lends richness to the sauce. Low-fat versions tend to be grainier and might make the sauce less lush, but you can use them if you want a lighter dish.
Can I substitute fresh spinach with frozen spinach?
Fresh baby spinach is preferred for its texture and color. Frozen spinach can be used if drained very well and added after thawing and squeezing out excess liquid, but the dish might lose some brightness and freshness.
How tangy is the lemon flavor in this pasta?
The lemon in the Lemon Ricotta Pasta with Spinach Recipe adds a fresh, bright zing without overpowering the creamy ricotta. It’s well balanced with the Parmesan and garlic, offering a delightful citrus lift in every bite.
Can this dish be made vegan or dairy-free?
You can adapt it by using plant-based ricotta alternatives and vegan Parmesan substitutes. Just keep in mind the texture and flavor will change slightly, but it will still be delicious and vibrant.
Final Thoughts
I can’t recommend trying the Lemon Ricotta Pasta with Spinach Recipe enough. It’s a perfect harmony of creamy, tangy, and fresh elements that come together quickly and with minimal fuss. Whether you’re feeding yourself on a busy weeknight or impressing friends over the weekend, this pasta is a guaranteed crowd-pleaser that feels like a warm hug from the inside out. Give it a go—you’re going to love every bite!
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Lemon Ricotta Pasta with Spinach Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This refreshing Lemon Ricotta Pasta with Spinach is a bright and creamy dish perfect for a quick weeknight dinner or a light lunch. Featuring al dente pasta tossed with whipped ricotta, fresh baby spinach, tangy lemon zest and juice, and a hint of garlic, this recipe balances rich and zesty flavors for a comforting yet vibrant meal.
Ingredients
Pasta and Cheese
- 1/2 lb (8 oz / 220 grams) pasta of choice (spaghetti, linguine, penne, fusilli…)
- 1 cup (9 oz / 250 grams) whole-milk ricotta
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
Vegetables and Aromatics
- 8 oz (230 grams) fresh baby spinach, washed
- 1 garlic clove, grated or pressed
Citrus and Seasoning
- Zest and juice of 1 unwaxed lemon
- 3 lemon wedges, for serving (optional)
- 1 Tbsp extra virgin olive oil, plus more for drizzling
- Salt and black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Sauté the Spinach and Garlic: While the pasta cooks, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the grated garlic and sauté for about 30 seconds until fragrant. Then add the fresh baby spinach and cook until wilted, about 2-3 minutes.
- Prepare the Ricotta Mixture: In a mixing bowl, combine the whole-milk ricotta, lemon zest, and lemon juice. Stir well until smooth and creamy. Season with salt and black pepper to taste.
- Toss Pasta with Mixture: Add the drained pasta to the skillet with the sautéed spinach. Remove from heat. Add the ricotta-lemon mixture and grated Parmesan cheese. Toss everything together gently, adding reserved pasta water a little at a time to loosen and create a light sauce, ensuring the pasta is evenly coated.
- Plate and Serve: Divide the pasta among plates or bowls. Drizzle with a little extra virgin olive oil, sprinkle with additional Parmesan cheese, and garnish with lemon wedges if desired. Serve immediately while warm.
Notes
- Use whole-milk ricotta for a creamier texture; part-skim will work but is less rich.
- Reserved pasta water helps bind the sauce and adds moisture.
- You can substitute spinach with kale or arugula for slight flavor variations.
- Add freshly cracked black pepper just before serving for best aroma.
- For a zestier flavor, add more lemon zest or juice according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
