Zesty Lemon Ricotta Pasta with Spinach

Lemon Ricotta Pasta with Spinach is a delightful and satisfying dish that combines the tanginess of fresh lemon with the creamy richness of ricotta cheese. This quick and easy recipe is ideal for a weeknight dinner, offering a burst of flavor with every bite. It is a light, yet indulgent meal that is both refreshing and comforting at the same time, with a creamy sauce that beautifully coats your pasta and perfectly wilts the spinach. Whether you’re craving something simple yet elegant or looking to prepare a wholesome dinner that’s full of flavor, this dish ticks all the boxes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (such as spaghetti, linguine, or penne)
• Ricotta cheese
• Fresh spinach
• Lemon zest
• Lemon juice
• Garlic cloves
• Olive oil
• Salt
• Black pepper
• Grated Parmesan cheese (optional)
• Red pepper flakes (optional)

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Directions

1. Cook the Pasta
   Begin by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it’s al dente. Be sure to reserve about 1 cup of pasta water before draining the pasta, as this will help create a creamy sauce later on.
2. Prepare the Garlic and Spinach
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté it for about 1-2 minutes, until it becomes fragrant and golden. Add the fresh spinach to the pan, stirring occasionally. Cook the spinach for about 2-3 minutes until it wilts down. Once cooked, remove the skillet from the heat.
3. Make the Ricotta Sauce
   In a separate bowl, combine the ricotta cheese with the lemon zest and lemon juice. Add salt and black pepper to taste. To achieve a smooth and creamy texture, add a few tablespoons of the reserved pasta water and mix well until the ricotta mixture loosens up and becomes more pourable.
4. Combine the Pasta and Sauce
   Add the drained pasta to the skillet or back into the pot where you cooked it. Pour the ricotta mixture over the pasta and toss everything together until the pasta is evenly coated. If the sauce is too thick, slowly add more reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
5. Add the Spinach
   Stir in the wilted spinach from the skillet and continue to toss everything together until it’s well-mixed. Taste the pasta and adjust seasoning if necessary, adding extra salt, pepper, or lemon juice to suit your preferences.
6. Serve
   Serve the pasta warm, topping it with grated Parmesan cheese and a sprinkle of red pepper flakes if desired for a bit of extra heat. You can also add more lemon zest for an added citrusy kick.

Servings and Timing

This recipe makes approximately 4 servings.

• Preparation time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Extra Protein: Add grilled chicken or shrimp for an additional protein boost.
• Different Greens: Swap out the spinach for other greens such as arugula, kale, or peas to change up the flavor profile.
• Gluten-Free Option: Use gluten-free pasta to make this dish suitable for those with dietary restrictions.
• Herbal Freshness: Fresh basil or parsley can be added to the pasta for a pop of herbal flavor.
• Crunchy Texture: Add toasted pine nuts or walnuts for a satisfying crunch in each bite.

Storage and Reheating

Store any leftover Lemon Ricotta Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over low heat or use a microwave, adding a splash of water or milk to help restore the creaminess of the ricotta sauce. Freezing this dish is not recommended due to potential texture changes in the ricotta and spinach.

FAQs

Can I use frozen spinach?
Yes, frozen spinach can be used, but be sure to thaw it and drain any excess moisture before adding it to the dish. This will help prevent the sauce from becoming too watery.

Is this dish vegetarian?
Yes, this dish is vegetarian. Just ensure that the Parmesan cheese is vegetarian-friendly or omit it for a fully vegan version.

Can I make this dairy-free?
Yes, there are dairy-free ricotta alternatives available that can be used instead of traditional ricotta, though the flavor and texture may differ slightly.

Can I serve it cold?
Absolutely! This pasta can be served cold as a delicious pasta salad. Just toss it with a bit of olive oil to help loosen up the sauce.

What type of ricotta works best?
For the best texture and flavor, use whole milk ricotta. It provides a rich creaminess that enhances the overall dish.

Can I make this ahead of time?
The components of this dish can be prepared ahead of time—just cook the pasta, sauté the spinach, and mix the ricotta sauce. When ready to serve, combine everything for a fresh, delicious meal.

Does the dish need extra lemon juice?
Start with a small amount of lemon juice and taste the sauce. You can always add more lemon juice if you want a zestier flavor.

Can I blend the ricotta sauce for a smoother texture?
Yes, if you prefer a smoother, silkier texture, you can blend the ricotta sauce before tossing it with the pasta. This can be done with an immersion blender or a food processor.

Do I have to sauté the spinach?
Sautéing the spinach enhances its flavor and texture, but if you’re short on time, you can stir it in raw and let the hot pasta wilt it naturally.

What pasta shape works best?
Long pasta like linguine or short shapes like penne work equally well with the creamy ricotta sauce. Feel free to choose your favorite pasta shape.

Conclusion

Lemon Ricotta Pasta with Spinach is a vibrant, creamy, and satisfying meal that’s perfect for any occasion. It’s quick to make, full of flavor, and easily customizable to suit your preferences. The fresh citrusy lemon zest paired with the rich ricotta and tender spinach creates a dish that is both comforting and refreshing. Whether you serve it on a busy weeknight or a relaxed weekend, this pasta dish will surely become a favorite in your recipe rotation.

Lemon Ricotta Pasta with Spinach

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This Lemon Ricotta Pasta with Spinach offers the perfect balance of creamy texture, fresh greens, and tangy lemon zest. Simple, quick, and absolutely delicious, this dish is a great addition to any home cook’s repertoire.

Author: Beth
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Italian-inspired

Ingredients

• 12 oz pasta (linguine, spaghetti, or penne work great)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 5 oz fresh baby spinach (about 5 cups)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• Juice of 1 lemon (about 2 tbsp)
• Salt and black pepper, to taste
• 1/4 – 1/2 cup reserved pasta water
• Optional: red pepper flakes, extra Parmesan for topping

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Sauté Garlic and Spinach: In a large skillet over medium heat, heat olive oil. Add garlic and cook for 30 seconds. Add spinach and cook until wilted, about 2–3 minutes.
3. Make the Sauce: In a large bowl, mix ricotta, Parmesan, lemon zest, and lemon juice. Season with salt and pepper.
4. Combine Everything: Add the hot pasta to the ricotta mixture and toss to combine. Add sautéed spinach and a splash of reserved pasta water to loosen the sauce until it’s creamy and coats the pasta.
5. Serve: Top with extra Parmesan, a sprinkle of red pepper flakes (if using), and more lemon zest if desired.

Notes

• Great with whole wheat or gluten-free pasta.
• Add grilled chicken or shrimp for extra protein.
• Use arugula instead of spinach for a peppery bite.

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