The fresh aroma of lemon zest fills the kitchen as you prepare to whip up a delightful dish: Lemon ricotta pasta & spinach. This quick and easy recipe takes just about 20 minutes to prepare and is a perfect blend of creamy ricotta and vibrant spinach, with the citrus brightness of lemon adding a refreshing twist. Its simple ingredients come together into a satisfying and comforting meal that feels like a gourmet treat.
This recipe is for anyone seeking a light yet filling dish that bursts with flavor. It’s great for busy weeknights or a last-minute dinner party. You can also make the ricotta sauce in advance and store it in the fridge for up to three days, saving you even more time when you’re ready to cook.
Why You’ll Love This Recipe
- The creamy ricotta sauce perfectly coats each pasta strand, creating a luxurious texture.
- Fresh spinach adds both color and nutrients, complimenting the richness of the cheese.
- A burst of lemon juice invigorates the dish, making it bright and refreshing.
- It can be ready in just 20 minutes, ideal for a quick weekday meal.
What You’ll Need
Here’s what you need to make this delicious pasta dish.
For the Pasta
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, or fusilli)
For the 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
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
For the Spinach
- 8 oz (230 grams) fresh baby spinach, washed
For Serving
- 3 lemon wedges, to serve (optional)
- Extra olive oil for drizzling
Note: Use low-fat ricotta for a lighter version.
Substitutions & Swaps
- Whole-milk ricotta can be substituted with cottage cheese.
- Fresh spinach can be replaced with kale or chard.
- Parmesan cheese can be swapped with Pecorino Romano.
- A squeeze of lime can replace lemon juice.
How to Make It
Follow these simple steps to create your Lemon ricotta pasta & spinach.
Boil the Pasta
- Cook pasta. In a large pot of boiling salted water, cook pasta according to package directions until al dente.
Make the Ricotta Sauce
- Mix ricotta. In a medium bowl, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and juice. Season with 1/4 tsp of salt and a good pinch of pepper. Stir until well combined, taste, and adjust seasoning if necessary.
Add Spinach
- Add spinach. In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water, then add spinach to the pot. Stir well and push the leaves down to submerge them in the water.
Drain and Combine
- Drain pasta. After 1 minute, drain the pasta and spinach, returning them to the same pot.
Combine Ingredients
- Add sauce. Add the ricotta sauce and part of the reserved cooking water to the pot. Stir well to evenly coat the pasta in the sauce, adding more water as needed for a smooth and creamy texture.
Serve
- Garnish and serve. Serve immediately, garnished with additional grated Parmesan cheese and a drizzle of extra virgin olive oil. Add lemon wedges if desired for extra freshly squeezed juice.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture may change upon thawing.
Reheat: Warm in a skillet over medium heat for 5-7 minutes.
Tips for Best Results
- Reserve more pasta water if you prefer a creamier sauce.
- Use freshly grated Parmesan for the best flavor.
- Squeeze additional lemon juice just before serving for extra brightness.
Serving Suggestions
- Pair with a crisp green salad for a light meal.
- Serve alongside grilled chicken or shrimp for added protein.
- Enjoy with crusty bread to soak up the delicious sauce.
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