Print

EASY LEMON RICOTTA PASTA & SPINACH Recipe

EASY LEMON RICOTTA PASTA & SPINACH Recipe
Print Recipe

★★★★★

4.9 from 8 reviews

This easy lemon ricotta pasta with spinach is a light, creamy, and refreshing dish perfect for a quick weeknight dinner. Combining tender pasta, tangy lemon zest and juice, creamy whole-milk ricotta, fresh baby spinach, and Parmesan cheese, this recipe delivers delicious flavor with minimal effort. The sauce is silky smooth, enhanced by garlic and olive oil, and balanced perfectly with the brightness of lemon. Ready in just about 25 minutes, it’s a wholesome vegetarian meal that can be customized with extra lemon wedges or red pepper flakes for added zing.

Ingredients

Scale

Dry Ingredients

  • 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli, or your choice)
  • 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
  • Salt and black pepper, to taste

Dairy

  • 1 cup (9oz/250 grams) whole-milk ricotta cheese

Produce

  • 8 oz (230 grams) fresh baby spinach, washed
  • 1 unwaxed lemon, zest and juice
  • 1 garlic clove, grated or pressed
  • 3 lemon wedges, to serve (optional)

Oils & Extras

  • 1 Tbsp extra virgin olive oil, plus extra for drizzling

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
  2. Prepare the ricotta sauce: In a medium bowl, mix together the ricotta, extra virgin olive oil, grated Parmesan cheese, grated garlic, lemon zest, and lemon juice. Season with 1/4 teaspoon salt and a generous pinch of black pepper. Stir well to create a smooth, creamy sauce and adjust seasoning to taste.
  3. Add the spinach: In the last minute of the pasta’s cooking time, add the fresh baby spinach directly to the boiling pasta water. Stir gently to submerge the leaves and cook until wilted, about 1 minute.
  4. Combine pasta and spinach: Drain the pasta and spinach together, then return them to the pot.
  5. Mix with ricotta sauce: Pour the ricotta sauce over the pasta and spinach. Add some of the reserved cooking water a little at a time and stir well to coat the pasta evenly, aiming for a smooth, creamy texture. Add more water if necessary.
  6. Serve: Plate the pasta immediately. Garnish with extra grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges for squeezing if desired. For an extra kick, sprinkle a pinch of red pepper flakes.

Notes

  • Use whole-milk ricotta for the creamiest texture; part-skim ricotta will be drier.
  • If fresh baby spinach isn’t available, substitute with baby kale or Swiss chard, but blanch it briefly.
  • Reserve pasta water is essential to loosen the sauce and help it cling to the pasta.
  • Add red pepper flakes for a spicy touch, if you like.
  • Use unwaxed lemons to avoid any waxy residues when zesting.
  • Serve immediately, as the sauce thickens upon standing.

Nutrition

Keywords: lemon ricotta pasta, spinach pasta, easy vegetarian pasta, creamy pasta recipe, Italian pasta dish, lemon pasta sauce

Find it online: https://tastemadebyclara.com/easy-lemon-ricotta-pasta-and-spinach-recipe/