Nothing beats a bowl of pasta that feels like a warm hug on a busy evening, and this Ricotta Spinach Lemon Spaghetti Recipe does exactly that with its vibrant flavors and creamy texture. It brings together tender spaghetti coated in a luscious ricotta and lemon sauce, brightened by fresh spinach and a hint of garlic, creating a dish that’s as light as it is comforting. Whether you’re looking for a quick weeknight meal or something special to impress friends, this recipe is a cheerful, satisfying winner that’s easy to pull together and always leaves you wanting more.
Ingredients You’ll Need
The magic of this Ricotta Spinach Lemon Spaghetti Recipe lies in its simple yet essential ingredients that each play their role beautifully. From the fresh zing of lemon to the creamy ricotta and tender spinach, every element contributes to a perfectly balanced and colorful plate.
- 12 ounces spaghetti: The backbone of the dish, cooked al dente to deliver that perfect bite.
- 1 tablespoon olive oil: Adds richness and helps sauté the garlic for a fragrant base.
- 3 cloves garlic (minced): Infuses the dish with a savory depth that wakes up your taste buds.
- 5 ounces fresh baby spinach: Provides vibrant color and a tender, slightly earthy flavor.
- 1 cup whole milk ricotta cheese: The creamy heart of the sauce, lending a dreamy texture.
- 1 tablespoon lemon zest: Delivers a bright citrus aroma and fresh notes.
- 2 tablespoons fresh lemon juice: Adds just the right amount of tang to cut through the richness.
- 1/4 cup grated Parmesan cheese (plus more for serving): Gives a savory, nutty kick and enhances the sauce’s depth.
- Salt and black pepper to taste: Essential for seasoning and balancing all flavors.
- 1/4 cup reserved pasta water (as needed): Helps loosen the sauce for a silky finish that clings beautifully to the spaghetti.
How to Make Ricotta Spinach Lemon Spaghetti Recipe
Step 1: Cook the Spaghetti
Start with a large pot of generously salted water brought to a rolling boil. Add the spaghetti and cook it according to the package instructions, aiming for al dente so it has a slight bite and doesn’t get mushy. Before draining, be sure to scoop out about 1/4 cup of the starchy pasta water — you’ll need this magic ingredient later to perfect your sauce.
Step 2: Sauté the Garlic and Spinach
While the pasta cooks, heat olive oil in a spacious skillet over medium heat. Add the minced garlic and let it sauté for about one minute until it becomes fragrant and golden, avoiding any burning. Immediately toss in the baby spinach, cooking until it’s just wilted, which should take two to three minutes. This step releases the spinach’s vibrant color and mellows out its earthy notes.
Step 3: Create the Creamy Lemon Sauce
Turn the heat down to low to keep things gentle. Stir in the whole milk ricotta cheese, lemon zest, fresh lemon juice, and Parmesan cheese into the skillet with the spinach. This mixture becomes your velvety sauce, rich with creamy tang and bright citrus highlights. The Parmesan adds a lovely savory edge that ties everything together.
Step 4: Combine Pasta and Sauce
Add the cooked spaghetti directly to your skillet and toss everything carefully to coat each strand with that luscious lemon-ricotta sauce. If the sauce feels too thick or clumpy, gradually stir in reserved pasta water a tablespoon at a time. This step loosens the sauce, creating a smooth, silky texture that clings to the noodles wonderfully. Season with salt and freshly cracked black pepper to your liking.
Step 5: Serve Immediately
Once the pasta looks glossy and perfectly coated, it’s ready to plate. The key to enjoying this meal at its best is to serve it hot and fresh, letting those beautiful flavors sing in every bite.
How to Serve Ricotta Spinach Lemon Spaghetti Recipe
Garnishes
To elevate your presentation and taste, sprinkle a generous handful of freshly grated Parmesan cheese atop the pasta right before serving. For a pop of color and texture, add some toasted pine nuts or a few thin slices of lemon peel. Freshly chopped herbs like basil or parsley also brighten the plate and complement the lemony notes perfectly.
Side Dishes
This recipe pairs well with crisp green salads dressed simply with olive oil and vinegar for contrast. Garlic bread or toasted baguette slices make a satisfying accompaniment, perfect for mopping up any leftover sauce. If you want to indulge, a glass of light white wine like Pinot Grigio or Sauvignon Blanc complements the lemony flavors beautifully.
Creative Ways to Present
For a fun twist, serve this spaghetti in individual shallow bowls topped with a dollop of ricotta cheese for extra creaminess. You can also pile the pasta high on plates and garnish with edible flowers or thin lemon wheels for an elegant dinner party look. Alternatively, toss in a handful of sun-dried tomatoes or roasted cherry tomatoes to introduce a sweet acidity that balances the creamy sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Ricotta Spinach Lemon Spaghetti Recipe can be stored in an airtight container in the refrigerator for up to two days. Because the sauce is dairy-based, it’s best enjoyed fresh but still maintains good flavor when chilled properly.
Freezing
Freezing this creamy pasta isn’t ideal since ricotta and spinach can change texture when thawed. If you do freeze it, expect the spinach to be softer and the sauce less silky. It’s better to prepare fresh when possible for the best results.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce and prevent it from drying out. Microwaving works too but stir midway to ensure even warming. Avoid overheating to keep the ricotta creamy and smooth.
FAQs
Can I use frozen spinach instead of fresh?
Frozen spinach can be used in a pinch, but be sure to thaw it well and squeeze out excess moisture before adding it to the skillet to avoid a watery sauce. Fresh spinach tends to maintain better texture and vibrant flavor for this recipe.
Is whole milk ricotta necessary or can I use part-skim?
Whole milk ricotta gives the creamiest, richest sauce, but part-skim ricotta works if you want a lighter dish. Just expect a slightly less velvety texture, though the flavor will remain lovely.
What pasta can I substitute for spaghetti?
Feel free to swap spaghetti for other long pastas like linguine or fettuccine. Even short pasta like penne or rigatoni can work, though the sauce coats long strands beautifully, making spaghetti an ideal choice.
Can I add protein to this dish?
Absolutely! Grilled chicken, sautéed shrimp, or even crispy chickpeas are great additions if you want a more protein-packed meal. Just add them after the sauce is ready before tossing with pasta.
How can I make this dish vegan?
To veganize this recipe, use plant-based ricotta alternatives and vegan Parmesan substitutes. Swap spaghetti for a vegan brand, and use olive oil to sauté. The lemon and spinach give plenty of brightness, so it still shines without dairy.
Final Thoughts
If you’re craving a dish that’s bright, creamy, and packed with fresh flavors, the Ricotta Spinach Lemon Spaghetti Recipe is an unbeatable choice. It’s simple enough for weeknights yet elegant enough for company, and once you try it, you’ll understand why it quickly becomes a favorite. Give it a go—you’ll love the way the comforting ricotta meets zesty lemon and tender spinach in every bite.
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Ricotta Spinach Lemon Spaghetti Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, tangy Italian-inspired spaghetti dish featuring fresh baby spinach, ricotta cheese, and bright lemon zest and juice, tossed in a garlic-infused olive oil sauce. This vegetarian recipe is perfect for a quick and flavorful weeknight dinner that balances richness and freshness effortlessly.
Ingredients
Pasta
- 12 ounces spaghetti
Sauce and Vegetables
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 ounces fresh baby spinach
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- 1/4 cup reserved pasta water (as needed)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the spaghetti and set aside.
- Sauté Garlic and Spinach: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the fresh baby spinach and cook, stirring occasionally, until wilted, about 2 to 3 minutes.
- Prepare Sauce: Reduce the heat to low and stir in the ricotta cheese, lemon zest, lemon juice, and grated Parmesan cheese into the wilted spinach and garlic mixture. Stir gently to combine into a creamy sauce.
- Toss Pasta with Sauce: Add the cooked spaghetti to the skillet and toss thoroughly to coat in the lemon ricotta spinach sauce. If the sauce seems too thick or dry, gradually add the reserved pasta water, one tablespoon at a time, until you reach your desired creamy consistency.
- Season and Serve: Season the dish with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan cheese if desired for an added savory touch.
Notes
- For extra flavor, add a pinch of red pepper flakes along with the garlic when sautéing.
- You can substitute fresh arugula or kale for the spinach if preferred.
- Be careful not to overcook the garlic to avoid bitterness.
- Adjust the amount of lemon juice and zest to taste for a milder or more intense lemon flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
