Lemon Ricotta Pasta with Spinach Recipe

Introduction

Lemon Ricotta Pasta with Spinach is a bright, creamy dish perfect for a quick and satisfying meal. The zesty lemon combines beautifully with smooth ricotta and fresh spinach, creating a light yet comforting flavor.

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, garlic, salt, and pepper until smooth.
3. Step 3: Return drained pasta to the pot. Add spinach and stir until the spinach is wilted.
4. Step 4: Add the hot pasta and spinach to the ricotta mixture. Toss together, gradually adding the reserved pasta water until the sauce is creamy.
5. Step 5: Taste and adjust seasoning as needed. Serve warm with extra lemon zest or a drizzle of olive oil if desired.

Tips & Variations

• Use fresh lemon juice for the brightest flavor, and save a bit of zest for garnish.
• For a vegan version, substitute ricotta with a plant-based alternative and omit the garlic if preferred.
• Add toasted pine nuts or grated Parmesan for extra texture and flavor.
• If you like a bit of spice, a pinch of red pepper flakes works wonderfully with this dish.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to restore creaminess. Avoid microwaving without stirring, as the sauce may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used. Thaw and drain it thoroughly before adding to avoid excess moisture in the dish.

What type of pasta works best for this recipe?

Linguine or spaghetti are ideal as their long strands hold the creamy sauce well, but any pasta shape you prefer will work.

Lemon Ricotta Pasta with Spinach Recipe

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4.5 from 112 reviews

Lemon Ricotta Pasta with Spinach is a quick and creamy pasta dish combining the zesty brightness of lemon, the rich creaminess of ricotta cheese, and fresh spinach. This simple yet flavorful meal is perfect for a light dinner or a satisfying lunch, making use of pantry staples with a fresh leafy green twist.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz pasta (linguine or spaghetti)

Sauce and Flavorings

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

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, usually about 8 to 10 minutes depending on the pasta. Before draining, reserve 1 cup of the pasta cooking water for later use.
2. Prepare Ricotta Mixture: In a large bowl, combine the whole milk ricotta cheese with the lemon zest, lemon juice, finely grated garlic, salt, and black pepper. Stir well until the mixture is smooth and evenly blended.
3. Wilt Spinach: Return the drained pasta to the pot over low heat. Add the fresh spinach to the hot pasta and stir gently until the spinach wilts, which should take about 1 to 2 minutes.
4. Combine Pasta and Sauce: Transfer the hot pasta and wilted spinach to the bowl with the ricotta mixture. Toss everything together thoroughly, gradually adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta evenly.
5. Adjust Seasoning and Serve: Taste the pasta and adjust the seasoning by adding more salt or pepper if needed. Serve the pasta warm with an optional drizzle of olive oil or additional lemon zest for extra brightness.

Notes

• Using fresh lemon zest and juice brightens the creamy ricotta for a balanced tangy flavor.
• Reserve pasta water is key to achieving a silky smooth sauce that clings well to the pasta.
• You can substitute spinach with other leafy greens like arugula or kale if preferred.
• For a dairy-free version, try substituting ricotta with a vegan cream cheese alternative.
• Adding a tablespoon of olive oil at the end enhances richness and adds a fruity note.

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