Lemon Ricotta Pasta with Spinach

Why You’ll Love This Recipe

This Lemon Ricotta Pasta is a fresh, bright, and creamy dish that’s packed with flavor. The tangy lemon pairs perfectly with the creamy ricotta and parmesan, while the spinach adds a healthy touch and a pop of color. It’s quick, easy, and the kind of meal that feels indulgent without being heavy. The best part? It’s ready in under 15 minutes, making it perfect for any weeknight dinner or a light lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli, etc.)

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

8 oz (230 grams) fresh baby spinach, washed

1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve

1 unwaxed lemon, zest and juice

3 lemon wedges, to serve (optional)

1 tablespoon extra virgin olive oil, plus extra for drizzling

1 garlic clove, grated or pressed

Salt and black pepper, to taste

Directions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. While the pasta is cooking, prepare the ricotta sauce.

Make the Ricotta Sauce: In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest, and lemon juice. Season with 1/4 teaspoon of salt and a pinch of black pepper. Stir until well combined and taste to ensure the seasoning is just right.

Add the Spinach: In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water. Then, add the spinach to the pot with the pasta. Stir to submerge the spinach, and cook for about 1 minute until it wilts.

Drain and Combine: Drain the pasta and spinach, reserving the cooking water. Return the pasta and spinach to the same pot. Add the ricotta sauce and a small amount of the reserved cooking water, stirring until the pasta is evenly coated with the creamy sauce. Add more cooking water as needed to achieve a smooth, creamy texture.

Serve: Serve the pasta immediately, garnished with extra grated parmesan, a drizzle of olive oil, and lemon wedges for an extra fresh squeeze of lemon juice. For a bit of heat, sprinkle with red pepper flakes if desired.

Servings and Timing

Servings: 3 servings

Prep Time: 13 minutes

Cook Time: ~2 minutes for spinach and final mix

Total Time: 15 minutes

Variations

Add Protein: You can add grilled chicken, shrimp, or bacon to make this pasta a more substantial meal.

Use Different Greens: Swap out spinach for kale, arugula, or Swiss chard for a different flavor profile.

Make It Spicy: Add a pinch of red pepper flakes or chopped chili to the ricotta sauce for a little heat.

Dairy-Free Option: Use a dairy-free ricotta and parmesan alternative to make this recipe dairy-free.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in the microwave or on the stovetop, adding a splash of milk or water to loosen the sauce if needed.

FAQs

Can I make this recipe with other pasta shapes?

Yes! While spaghetti is a great option, you can also use linguine, penne, fusilli, or other pasta shapes that can hold the creamy ricotta sauce well.

How do I prevent the pasta from becoming too dry when reheating?

To keep the pasta from drying out when reheating, add a bit of extra reserved pasta water or milk to the sauce to restore its creamy texture.

Can I use frozen spinach instead of fresh spinach?

Yes, you can use frozen spinach. Just be sure to thaw it and drain any excess water before adding it to the pasta.

Is this recipe gluten-free?

This recipe is not inherently gluten-free, but you can use gluten-free pasta to make it suitable for a gluten-free diet.

Can I make this dish without lemon?

Yes, if you prefer a less tangy dish, you can omit the lemon. However, the lemon really brightens up the flavor of the ricotta and spinach, so it’s worth trying!

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

Yes, you can use non-fat ricotta, but the dish will be less creamy. Whole-milk ricotta is preferred for the richest flavor and texture.

How can I make this pasta vegetarian?

This recipe is already vegetarian, but if you’d like to make it vegan, you can substitute the ricotta and parmesan for plant-based versions.

How can I make this pasta more filling?

You can add grilled chicken, shrimp, or even chickpeas for added protein to make this dish more filling.

Can I use a different type of cheese?

You can substitute the parmesan with pecorino or a sharp aged cheese if you prefer.

How do I know when the pasta is al dente?

The pasta should be firm to the bite but not hard. Taste a piece a minute or two before the suggested cooking time to ensure it’s just right.

Conclusion

This Lemon Ricotta Pasta with Spinach is a wonderfully simple yet flavorful dish that’s perfect for a quick weeknight meal. With its creamy ricotta sauce, fresh spinach, and zesty lemon, it’s a light but satisfying meal that’s ready in under 15 minutes. Easy to make, and even easier to enjoy, this pasta is sure to become a regular in your dinner rotation!

Print