Lemon 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
Scale
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
