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Lemon Ricotta Pasta with Spinach

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Lemon Ricotta Pasta with Spinach is a light, zesty, and creamy dish made with fresh spinach, ricotta, and a burst of lemon. Ready in under 15 minutes, it’s perfect for a quick weeknight meal.

  • Author: Tina
  • Prep Time: 13 minutes
  • Cook Time: 2 minutes for spinach and final mix
  • Total Time: 15 minutes
  • Yield: 3 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water. Add the spinach to the pot with the pasta. Stir to submerge the spinach, and cook for about 1 minute until it wilts.
  4. 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.
  5. Serve 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.

Notes

  • For extra protein, you can add grilled chicken, shrimp, or bacon to the pasta.
  • If you don’t have fresh spinach, frozen spinach can be used, just be sure to drain it well.
  • If you prefer a spicy version, add red pepper flakes or chopped chili to the ricotta sauce.
  • This recipe is vegetarian, but can be made vegan by substituting plant-based cheese alternatives.
  • For a gluten-free version, swap regular pasta with gluten-free pasta.

Nutrition

Find it online: https://cheftinaskitchen.com/lemon-ricotta-pasta-with-spinach/