Lemon Ricotta Pasta with Spinach Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
