Lemon Ricotta Pasta with Spinach Recipe

Introduction

This Lemon Ricotta Pasta with Spinach is a bright and creamy dish that’s both simple and satisfying. The tangy lemon pairs beautifully with smooth ricotta and fresh spinach for a quick meal perfect any night of the week.

Ingredients

• 8 oz pasta (linguine or spaghetti)
• 1 cup whole milk ricotta cheese
• 1 lemon, zested and juiced
• 1 clove garlic, finely grated
• 2 cups fresh spinach
• 1/2 cup reserved pasta water
• Salt, to taste
• Black pepper, to taste
• 1 tbsp olive oil (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. Step 2: In a large bowl, mix ricotta, lemon zest, lemon juice, grated garlic, salt, and pepper until the mixture is smooth.
3. Step 3: Return the drained pasta to the pot. Add fresh spinach and stir until the spinach wilts from the heat.
4. Step 4: Add the hot pasta and spinach to the ricotta mixture. Toss everything together, gradually adding reserved pasta water until the sauce is creamy and coats the pasta well.
5. Step 5: Taste and adjust seasoning with more salt or pepper as needed. Serve warm with extra lemon zest or a drizzle of olive oil if desired.

Tips & Variations

• For a richer flavor, try adding a handful of grated Parmesan cheese to the ricotta mixture.
• If you prefer a bit of heat, sprinkle crushed red pepper flakes when tossing the pasta.
• Swap fresh spinach for baby kale or arugula for a slightly different green and peppery taste.
• To make it vegan, substitute ricotta with a plant-based alternative and use nutritional yeast for a cheesy touch.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or olive oil to loosen the sauce and warm gently over low heat or in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta?

Yes, any long pasta like fettuccine or spaghetti works well, but short pasta such as penne can also be used if preferred.

Is this recipe suitable for meal prep?

This pasta holds up well for a day or two, making it a good choice for meal prep. Just be sure to store it properly and reheat gently to maintain creaminess.

Lemon Ricotta Pasta with Spinach Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

This Lemon Ricotta Pasta with Spinach is a light, creamy, and refreshing dish that combines the zestiness of fresh lemon with the rich creaminess of whole milk ricotta. It is balanced by the addition of fresh spinach and perfectly cooked linguine or spaghetti, making it a quick and elegant vegetarian meal that is perfect for a weeknight dinner or a casual gathering.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz linguine or spaghetti
• Salt, to taste
• 1/2 cup reserved pasta water

Sauce

• 1 cup whole milk ricotta cheese
• 1 lemon, zested and juiced
• 1 clove garlic, finely grated
• Black pepper, to taste
• 1 tbsp olive oil (optional, for drizzling)

Vegetables

• 2 cups fresh spinach

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
2. Prepare Ricotta Mixture: In a large bowl, combine the ricotta cheese, lemon zest and juice, finely grated garlic, salt, and black pepper. Mix thoroughly until smooth and well blended.
3. Wilt Spinach: Return the drained pasta to the pot off the heat. Add the fresh spinach to the pasta and stir gently until the spinach wilts from the residual heat.
4. Combine Pasta and Sauce: Transfer the pasta and wilted spinach to the ricotta mixture. Toss everything together, gradually adding the reserved pasta water until the sauce becomes creamy and coats the pasta evenly.
5. Adjust and Serve: Taste the pasta and adjust salt or pepper if needed. Serve warm, optionally garnished with extra lemon zest or a drizzle of olive oil for added richness.

Notes

• Use whole milk ricotta for a creamier texture; part-skim ricotta will be less rich.
• Reserve pasta water carefully—it helps in making the sauce silky and cohesive.
• Freshly grated garlic provides a more subtle and fragrant garlic flavor compared to minced garlic.
• This dish is best served immediately as the sauce can thicken upon standing.
• For a vegan version, substitute the ricotta with a plant-based cheese alternative and ensure pasta is egg-free.

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