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
Scale
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
