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.