Lemon Ricotta Pasta with Spinach Recipe
Introduction
This Lemon Ricotta Pasta with Spinach is a bright, creamy dish perfect for a quick weeknight meal. The tangy lemon pairs beautifully with the smooth ricotta and fresh spinach, creating a light yet satisfying pasta.
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
- Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water, then drain the pasta.
- Step 2: In a large bowl, combine the ricotta, lemon zest, lemon juice, finely grated garlic, salt, and black pepper. Mix until smooth and creamy.
- Step 3: Return the drained pasta to the pot. Add the fresh spinach and stir gently until the spinach wilts from the heat.
- Step 4: Add the hot pasta and spinach mixture to the ricotta bowl. Toss everything together, gradually adding the reserved pasta water to reach a creamy consistency.
- Step 5: Taste and adjust seasoning with more salt or pepper if needed. Serve warm, topped with extra lemon zest or a drizzle of olive oil if you like.
Tips & Variations
- Use fresh spinach for the best texture and flavor, but baby kale or arugula can be a peppery alternative.
- If you prefer a richer sauce, stir in a tablespoon of butter or a splash of cream along with the pasta water.
- Add toasted pine nuts or a sprinkle of Parmesan cheese to enhance the dish’s flavor and texture.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to revive the creamy sauce. Avoid microwaving directly to prevent the ricotta from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat ricotta for this recipe?
Yes, low-fat ricotta can be used, but the sauce may be less creamy and rich compared to whole milk ricotta.
Is it necessary to reserve pasta water?
Reserving pasta water is helpful because its starch content helps bind the sauce to the pasta, creating a smooth and creamy texture.
PrintLemon Ricotta Pasta with Spinach Recipe
Lemon Ricotta Pasta with Spinach is a light and creamy pasta dish featuring al dente linguine tossed with fresh spinach and a zesty lemon-ricotta sauce. This quick and easy recipe combines bright citrus flavors with the creamy texture of ricotta cheese, enhanced by garlic and fresh ground pepper, making a refreshing vegetarian meal perfect for weeknight dinners.
- 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
Pasta
- 8 oz pasta (linguine or spaghetti)
Sauce
- 1 cup whole milk ricotta cheese
- 1 lemon, zested and juiced
- 1 clove garlic, finely grated
- Salt, to taste
- Black pepper, to taste
Vegetables
- 2 cups fresh spinach
Others
- 1/2 cup reserved pasta water
- 1 tbsp olive oil (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- Prepare Ricotta Mixture: In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, finely grated garlic, salt, and black pepper. Mix until the mixture is smooth and well blended.
- Wilt Spinach: Return the drained pasta to the pot over low heat. Add the fresh spinach and stir gently until the spinach wilts, which should take about 1-2 minutes.
- Toss Pasta with Sauce: Transfer the hot pasta and wilted spinach to the bowl with the ricotta mixture. Toss everything together, gradually adding the reserved pasta water to achieve a creamy consistency.
- Adjust Seasoning and Serve: Taste the pasta and adjust salt and pepper as needed. Serve warm, optionally garnished with extra lemon zest or a drizzle of olive oil for added flavor.
Notes
- Use whole milk ricotta for a creamier texture; part-skim versions may result in a less creamy sauce.
- Reserve pasta water is essential for the sauce’s creaminess, so do not discard it.
- Fresh spinach wilts quickly; be careful not to overcook to retain its vibrant color and nutrients.
- Optional olive oil drizzle adds richness but can be omitted for a lighter dish.
- For a vegan version, substitute ricotta with a plant-based cheese alternative and omit garlic if on a raw diet.
- If lemon zest is not available, a splash of lemon juice alone will still impart good flavor.
Keywords: lemon ricotta pasta, spinach pasta, creamy pasta recipe, vegetarian pasta, quick pasta dish, lemon zest pasta
