Description
This Lemon Ricotta Pasta with Spinach is a bright, creamy, and easy-to-make Italian-inspired dish that combines the freshness of lemon with the richness of ricotta cheese and the earthiness of baby spinach. Perfect for a quick weeknight meal, it balances flavors beautifully without heavy cream, making it both light and satisfying.
Ingredients
Scale
For the Pasta
- 1/2 lb (8 oz / 220 grams) pasta of choice (spaghetti, linguine, penne, fusilli…)
For the Sauce
- 1 cup (9 oz / 250 grams) whole-milk ricotta
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
- Zest and juice of 1 unwaxed lemon
- 1 Tbsp extra virgin olive oil, plus more for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Other Ingredients
- 8 oz (230 grams) fresh baby spinach, washed
- 3 lemon wedges, for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water and then drain the pasta.
- Sauté the Spinach: While the pasta is cooking, heat the tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the grated or pressed garlic and cook for about 30 seconds until fragrant. Add the fresh baby spinach and cook, stirring frequently, until just wilted, about 2-3 minutes.
- Prepare the Sauce: In a bowl, combine the whole-milk ricotta, grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste. Mix until smooth.
- Toss Pasta with Sauce and Spinach: Add the drained pasta to the skillet with the wilted spinach. Remove the skillet from the heat and stir in the ricotta-lemon mixture. Add reserved pasta water a little at a time as needed to loosen the sauce and create a creamy consistency.
- Season and Serve: Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Drizzle with a little extra virgin olive oil. Serve immediately with extra grated Parmesan and lemon wedges on the side if you like.
Notes
- Use whole-milk ricotta for creamier texture; low-fat versions may be grainy.
- Make sure to reserve pasta water to adjust sauce consistency perfectly.
- Fresh unwaxed lemon zest is preferable for the best flavor and aroma.
- This dish is best served immediately but can be gently reheated with a splash of water or broth.
- Feel free to substitute baby spinach with kale or arugula for variation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
