EASY LEMON RICOTTA PASTA & SPINACH Recipe

Nothing brightens up a weeknight dinner like my favorite EASY LEMON RICOTTA PASTA & SPINACH. This dish is a brilliant combination of creamy ricotta, zesty lemon, and vibrant baby spinach that comes together in a snap, delivering fresh flavors and a comforting texture that feels both indulgent and light. It’s the perfect pasta to whip up when you want something impressive yet incredibly simple, showcasing how a few wholesome ingredients can create pure magic in a bowl.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the first step toward creating our EASY LEMON RICOTTA PASTA & SPINACH masterpiece. Each element plays its part perfectly, from the silky ricotta to the bright lemon zest, together building layers of flavor, texture, and color that make every bite unforgettable.

• 1/2 lb pasta (spaghetti, linguine, penne, fusilli): Choose your favorite shape; it’s the canvas for our creamy sauce.
• 1 cup whole-milk ricotta: Provides that rich, dreamy creaminess that coats every strand.
• 8 oz fresh baby spinach, washed: Adds vibrant color and a gentle, earthy freshness.
• 1/3 cup grated Parmesan cheese: Brings a savory, nutty depth with a perfect salty kick.
• 1 unwaxed lemon, zest and juice: Infuses the dish with lively citrus brightness that wakes up your taste buds.
• 3 lemon wedges (optional, to serve): For an extra splash of lemony freshness if desired.
• 1 Tbsp extra virgin olive oil, plus extra for drizzling: Offers a fruity, luscious richness to the sauce and final touch.
• 1 garlic clove, grated or pressed: Delivers gentle aromatic warmth without overpowering.
• Salt and black pepper, to taste: Essential for balancing and highlighting all the other flavors beautifully.

How to Make EASY LEMON RICOTTA PASTA & SPINACH

Step 1: Cook the pasta perfectly

Start by boiling a large pot of salted water. Cook your chosen pasta until just al dente, so it still holds a bit of bite—this texture pairs wonderfully with the creamy sauce. It’s key to keep an eye on the pasta timing since you’ll add spinach right at the end of cooking to gently wilt it.

Step 2: Prepare the luscious ricotta sauce

While the pasta cooks, mix together whole-milk ricotta, extra virgin olive oil, grated Parmesan, freshly grated garlic, lemon zest, and lemon juice in a medium bowl. Season with a quarter teaspoon of salt and a generous pinch of black pepper. Stir until silky smooth and taste to adjust—the balance of lemon and cheese should feel fresh yet rich; this sauce is the heart of your dish.

Step 3: Add spinach and finish pasta

In the last minute of the pasta cooking, scoop out half a cup of the starchy water—this will help create the perfect creamy texture later. Toss in the fresh baby spinach to the boiling pasta water, stirring to submerge the leaves thoroughly. After about one minute, the spinach will be tender and vibrant green, ready to be drained alongside the pasta.

Step 4: Combine pasta, spinach, and sauce

Return the drained pasta and spinach to the warm pot. Pour in the ricotta mixture along with some of the reserved pasta water, stirring well to coat everything evenly. The hot pasta water helps loosen the sauce into a luscious cream that clings beautifully to the noodles and greens. Add more cooking water until the sauce feels smooth and silky—just the way you want it.

Step 5: Serve with final touches

Plate your pasta immediately, topping it off with a sprinkle of fresh Parmesan or shaved cheese, a drizzle of olive oil, and those optional lemon wedges on the side to squeeze over for an extra zing. If you like a little kick, a dusting of red pepper flakes adds a warming contrast that takes this dish to another level. Enjoy every bright and creamy forkful!

How to Serve EASY LEMON RICOTTA PASTA & SPINACH

Garnishes

Don’t be shy with garnishes here—they elevate the EASY LEMON RICOTTA PASTA & SPINACH in both flavor and appearance. Freshly grated Parmesan is always a winner, bringing salty sharpness that complements the creamy sauce. A drizzle of high-quality extra virgin olive oil adds a fruity richness and sheen that makes the dish glow. For a punch of color and heat, sprinkle red pepper flakes or a bit of freshly cracked black pepper. And of course, lemon wedges provide a burst of freshness that ties everything together beautifully.

Side Dishes

This pasta shines on its own but pairs wonderfully with simple sides. A crisp green salad with vinaigrette balances the richness with refreshing crunch, while crusty garlic bread or toasted baguette slices give you something to mop up every last creamy bite. Roasted or grilled vegetables like asparagus or cherry tomatoes add color and complement the zesty lemon notes.

Creative Ways to Present

If you’re feeling playful with presentation, try layering the EASY LEMON RICOTTA PASTA & SPINACH in individual bowls or shallow plates for an elegant look. Garnish with microgreens or fresh herbs like basil or parsley for a pop of green. Alternatively, serve this pasta family-style in a large, rustic bowl right on the table for a cozy, inviting meal that encourages sharing and good conversation.

Make Ahead and Storage

Storing Leftovers

Leftovers of EASY LEMON RICOTTA PASTA & SPINACH keep well in an airtight container in the refrigerator for up to 2 days. Since the sauce can thicken when chilled, adding a splash of water or olive oil when reheating helps bring back that deliciously creamy consistency.

Freezing

Freezing this pasta is not recommended as fresh spinach and ricotta sauces tend to separate and change texture when thawed. For the best flavor and freshness, it’s best enjoyed soon after making.

Reheating

To reheat, warm the pasta gently in a skillet over medium-low heat, adding a little reserved pasta water or olive oil to loosen the sauce. Stir continuously until heated through and creamy once again. Avoid microwaving directly as it can cause the ricotta sauce to dry out or curdle.

FAQs

Can I use low-fat ricotta instead of whole-milk ricotta?

While you can substitute low-fat ricotta, the dish might lose some of its rich, creamy texture. Whole-milk ricotta provides the best indulgent silkiness that pairs perfectly with the lemon and spinach.

Is there a particular type of pasta that works best?

This recipe is wonderfully versatile—you can use spaghetti, linguine, penne, or fusilli. Just pick your favorite shape! Remember to cook it al dente for the ideal bite and sauce cling.

Can I add protein to make it more substantial?

Absolutely! Grilled chicken, sautéed shrimp, or even crispy pancetta would elevate this pasta beautifully, making it hearty while still keeping the freshness of the lemon and spinach.

How do I keep the spinach vibrant without overcooking?

Add the spinach during the last minute of the pasta cooking time and stir to submerge it. This brief blanching keeps the leaves tender but still vibrantly green, locking in flavor and nutrition.

Can I make the ricotta sauce ahead of time?

You can prepare the ricotta sauce a few hours ahead and keep it refrigerated, just give it a good stir before mixing with pasta. For best results, combine with pasta and spinach right before serving.

Final Thoughts

I hope you feel as excited as I do about making this EASY LEMON RICOTTA PASTA & SPINACH your new go-to dish. Its simplicity, vibrant flavors, and creamy texture make it a true crowd-pleaser that’s quick enough for busy nights yet special enough for guests. Give it a try and let those bright lemony notes and fresh spinach whisk you away to pasta perfection!

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