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Lemon Ricotta Pasta with Spinach
why make this recipe
Lemon ricotta pasta with spinach is a dish that combines bright flavors and creamy textures in a simple, yet delicious way. The creamy ricotta pairs beautifully with fresh spinach and the zesty lemon brightens everything up. It’s a quick meal that is perfect for any day of the week, and it feels fancy enough for special occasions too!
how to make Lemon ricotta pasta & spinach
Ingredients
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
- 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 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Directions
- In a large pot of boiling salted water, cook pasta according to the package directions until al dente.
- While the pasta cooks, make the ricotta sauce. In a medium bowl, mix together the ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice. Season with 1/4 tsp of salt and a good pinch of pepper. Stir until everything is well combined and taste to check the seasoning.
- 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. Stir well and push the leaves down to submerge them in the water.
- After 1 minute, drain the pasta and spinach, and return them to the pot.
- Add the ricotta sauce and part of the reserved cooking water. Stir well to coat the pasta in the sauce, adding more cooking water as needed until you reach a smooth, creamy texture.
- Serve right away, garnished with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if you like. You can also add a good pinch of red pepper flakes for a little heat if desired. Enjoy!
how to serve Lemon ricotta pasta & spinach
Serve the lemon ricotta pasta warm, right after you’ve mixed everything together. It goes well with a simple green salad or some crusty bread. You could also pair it with a light white wine to enhance the flavors.
how to store Lemon ricotta pasta & spinach
If you have any leftovers, store them in an airtight container in the refrigerator. They will keep well for about 2-3 days. When you’re ready to eat, reheat gently on the stovetop, adding a splash of water or olive oil to help restore the creamy texture.
tips to make Lemon ricotta pasta & spinach
- Make sure to taste the ricotta sauce before mixing it with the pasta to adjust the seasoning to your liking.
- If you want a little more flavor, consider adding fresh herbs like basil or parsley.
- For an extra creamy sauce, you can use a mix of ricotta and cream cheese.
variation
You can add other vegetables to this dish, such as cherry tomatoes or peas, for more flavor and nutrition. Substituting the spinach with kale or arugula can also give a different taste to the pasta.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the pasta.
What type of pasta can I use?
You can use any type of pasta you like, such as spaghetti, linguine, penne, or fusilli.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly. Just be mindful of the cheese if you are strict about vegetarianism.
Lemon Ricotta Pasta with Spinach
A quick and delicious pasta dish with creamy ricotta, fresh spinach, and zesty lemon flavors, perfect for any occasion.
Ingredients
Pasta and Sauce Ingredients
- 8 oz 8 oz (220 grams) pasta spaghetti, linguine, penne, fusilli, etc.
- 1 cup 1 cup (9oz/250 grams) whole-milk ricotta
- 8 oz 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup 1/3 cup (35 grams) grated Parmesan cheese plus extra to serve
- 1 unwaxed lemon 1 unwaxed lemon, zest and juice
- 3 pieces 3 lemon wedges, to serve (optional) For serving
- 1 Tbsp 1 Tbsp extra virgin olive oil plus extra for drizzling
- 1 clove 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Instructions
Cooking Pasta
- In a large pot of boiling salted water, cook pasta according to the package directions until al dente.
Making the Ricotta Sauce
- While the pasta cooks, in a medium bowl, mix together the ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice. Season with 1/4 tsp of salt and a good pinch of pepper. Stir until well combined and taste to check the seasoning.
Combining Ingredients
- 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. Stir well and push the leaves down to submerge them in the water.
- After 1 minute, drain the pasta and spinach, and return them to the pot.
- Add the ricotta sauce and part of the reserved cooking water. Stir well to coat the pasta in the sauce, adding more cooking water as needed until you reach a smooth, creamy texture.
- Serve right away, garnished with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if you like. You can also add a good pinch of red pepper flakes for a little heat if desired.
Notes
Taste the ricotta sauce before mixing it with the pasta to adjust the seasoning. You can add fresh herbs like basil or parsley for added flavor. For a creamier sauce, consider a mix of ricotta and cream cheese.
