Description
This creamy Lemon Ricotta Pasta with Spinach is a quick and delicious dish combining al dente pasta with a luscious ricotta sauce, fresh baby spinach, and bright lemon zest and juice for a fresh, tangy flavor. Topped with Parmesan and a drizzle of olive oil, it’s a perfect weeknight dinner that’s both comforting and vibrant.
Ingredients
Scale
Pasta
- 1/2 lb (8 oz / 220 grams) pasta (spaghetti, linguine, penne, fusilli)
Sauce and Toppings
- 1 cup (9 oz / 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
- 3 lemon wedges, to serve (optional)
Vegetables
- 8 oz (230 grams) fresh baby spinach, washed
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package directions until al dente. This usually takes about 8-10 minutes depending on the pasta type.
- Prepare the Ricotta Sauce: While pasta cooks, combine ricotta, 1 tbsp olive oil, grated Parmesan, garlic, lemon zest, and lemon juice in a medium bowl. Season with 1/4 tsp salt and a generous pinch of black pepper. Stir until smooth and taste to adjust seasoning.
- Cook the Spinach: In the last minute of pasta cooking, reserve 1/2 cup of the pasta cooking water. Add the spinach directly into the boiling pasta water, stirring well to submerge the leaves. Let the spinach cook for 1 minute until just wilted.
- Combine Ingredients: Drain the pasta and spinach together and return them to the pot. Add the ricotta sauce and a portion of the reserved cooking water, stirring to combine evenly. Adjust the amount of cooking water to achieve a smooth, creamy consistency without watering down flavors.
- Serve: Serve immediately, garnished with extra grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired. Optionally sprinkle with red pepper flakes for added spice. Enjoy warm.
Notes
- Gradually add reserved pasta water to the sauce to avoid diluting the flavor while keeping the pasta moist and creamy. You can add a few tablespoons of milk if more liquid is needed.
- Various pasta shapes like spaghetti, linguine, penne, fusilli, or conchiglie work well to hold the creamy ricotta sauce. Avoid mini pasta like orzo or elbow macaroni as they don’t pair well with this sauce.
