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Lemon Ricotta Pasta with Spinach Recipe

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4.3 from 32 reviews

This Lemon Ricotta Pasta with Spinach is a quick and creamy Italian-inspired dish perfect for a light and flavorful meal. Combining tangy lemon, creamy ricotta, fresh spinach, and aromatic garlic with pasta, this recipe offers a delicious balance of zest and comfort in just 13 minutes.

  • Total Time: 13 minutes
  • Yield: 3 servings

Ingredients

Pasta

  • 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)

Ricotta Sauce

  • 1 cup (9oz/250 grams) whole-milk ricotta
  • 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
  • 1 unwaxed lemon, zest and juice
  • 1 Tbsp extra virgin olive oil, plus extra for drizzling
  • 1 garlic clove, grated or pressed
  • Salt and black pepper, to taste

Vegetables

  • 8 oz (230 grams) fresh baby spinach, washed

To Serve (Optional)

  • 3 lemon wedges
  • Extra grated or shaved Parmesan cheese
  • Extra virgin olive oil for drizzling
  • Red pepper flakes (optional, for added spice)

Instructions

  1. Cook Pasta: In a large pot of boiling salted water, cook the pasta according to package directions until al dente. This typically takes around 8-10 minutes depending on the pasta shape.
  2. Make Ricotta Sauce: While the pasta cooks, combine ricotta, olive oil, grated Parmesan, grated garlic, lemon zest, and lemon juice in a medium bowl. Season with 1/4 tsp salt and a pinch of black pepper. Stir well until smooth and taste to adjust seasoning.
  3. Add Spinach: In the last minute of the pasta’s cooking time, reserve 1/2 cup of the pasta cooking water. Add the fresh baby spinach directly into the boiling pasta water. Stir to submerge the leaves and let cook for 1 minute until wilted.
  4. Drain and Combine: Drain the pasta and spinach together, then return them to the same pot.
  5. Mix with Sauce: Add the ricotta sauce to the pasta and spinach. Pour in part of the reserved pasta water and stir thoroughly to coat the pasta evenly. Add more water as needed to achieve a smooth and creamy sauce consistency.
  6. Serve: Serve immediately garnished with extra grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges on the side. Optionally, sprinkle with red pepper flakes for a bit of heat. Enjoy while warm!

Notes

  • Use whole-milk ricotta for the creamiest texture.
  • Reserve pasta water to help the sauce bind and become silky.
  • Adjust lemon juice to taste depending on preferred acidity.
  • Adding red pepper flakes is optional but adds a nice kick.
  • Fresh baby spinach wilts quickly; adding it at the end prevents overcooking.
  • Use unwaxed lemons to safely zest the peel without bitterness from wax coatings.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/lemon-ricotta-pasta-with-spinach-recipe/