Lemon ricotta pasta & spinach

When it comes to quick and comforting meals, nothing beats a luscious pasta dish. Lemon ricotta pasta with spinach is a delightful recipe that brings together creamy ricotta, vibrant spinach, and zesty lemon — a combination that sings of freshness. I often whip this up on busy weeknights or when I have a craving for something light yet satisfying. The beauty of this dish lies in its simplicity and the way it elevates everyday ingredients.

Reasons You’ll Love This Recipe

This lemon ricotta pasta is not just another pasta dish; it stands out for several reasons. First, it’s incredibly quick to prepare, making it perfect for those hectic evenings when you don’t have time to spend hours in the kitchen. It’s also budget-friendly, using basic ingredients that are often already in your pantry. Furthermore, this dish has kid-approved tastes thanks to its creamy texture and mild flavors — even picky eaters will come back for seconds!

"This pasta has quickly become a family favorite! The flavor of the lemon gives it such a refreshing kick, and the ricotta makes it so creamy." – A Happy Home Cook

How to Prepare This Recipe

Making this lemon ricotta pasta is a breeze! You’ll start by cooking your pasta, then whip up a creamy ricotta sauce while the pasta boils. When the pasta is almost ready, you’ll gently wilt the spinach right in the cooking water. Mix it all together with a splash of the starchy water, and you’ll have a deliciously creamy dish in no time. Here’s a simple overview:

1. Cook pasta until al dente.
2. Prepare the ricotta sauce while pasta cooks.
3. Add spinach to the boiling pasta.
4. Drain and combine everything together with reserved cooking water.

Gather Your Ingredients

To create this creamy dish, you’ll need the following ingredients:

• 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli, etc.)
• 1 cup (9oz/250 grams) whole-milk ricotta
• 8 oz (230 grams) fresh baby spinach, washed
• 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
• 1 unwaxed lemon, zest and juice
• 3 lemon wedges, for serving (optional)
• 1 Tbsp extra virgin olive oil, plus extra for drizzling
• 1 garlic clove, grated or pressed
• Salt and black pepper, to taste

Feel free to swap in whole wheat pasta or a gluten-free alternative if needed!

Step-by-Step Directions

1. In a large pot of boiling salted water, cook your pasta according to package directions until al dente.
2. While the pasta is cooking, combine ricotta, olive oil, Parmesan cheese, grated garlic, lemon zest, and juice in a medium bowl. Season with 1/4 tsp of salt and a pinch of black pepper. Stir until well combined.
3. About one minute before draining the pasta, add the spinach directly into the pot with the pasta. Stir to submerge the spinach.
4. Drain the pasta and spinach mixture, reserving 1/2 cup of the cooking water. Return the pasta and spinach to the pot.
5. Add the ricotta mixture to the pot, along with some of the reserved cooking water. Stir until the pasta is evenly coated, adding more cooking water if needed to achieve a creamy texture.
6. Serve immediately, garnishing with extra grated Parmesan, a drizzle of olive oil, and lemon wedges for an extra zest kick, if desired!

What to Serve It With

This lemon ricotta pasta pairs beautifully with a light salad, such as arugula with cherry tomatoes and a simple vinaigrette. You can also serve it alongside garlic bread or a refreshing cucumber salad to round out the meal. If you’re feeling adventurous, consider adding a handful of toasted pine nuts or a sprinkling of red pepper flakes for extra flavor!

Storage Tips

If you happen to have leftovers (which is rare with this dish!), here’s how to store them: Place the pasta in an airtight container and refrigerate for up to three days. When reheating, add a splash of water or olive oil to retain its creaminess. If you want to make it ahead of time, consider prepping the sauce separately and keeping the pasta and spinach together before combining them just before serving.

Expert Advice

For the best results, opt for high-quality ricotta, as it makes a noticeable difference in creaminess and flavor. If you’re short on time, you can even use pre-washed spinach to make the process quicker. Lastly, don’t be shy with the seasoning; a little extra salt, pepper, or a pinch of red pepper flakes can make all the difference!

Creative Twists

While this recipe is delightful as is, you can always get creative! Try adding grilled chicken or shrimp for a protein boost, or toss in some sun-dried tomatoes for a tangy twist. For a seasonal spin, incorporate roasted butternut squash or sautéed mushrooms — the possibilities are endless!

Your Questions Answered

Q: How long does it take to prepare this dish?
A: The total preparation time is about 20-25 minutes, making it a quick meal option.

Q: Can I use a different type of cheese?
A: Yes! Cream cheese or goat cheese can be used as alternatives if you’re looking for different flavors.

Q: Is it possible to freeze the leftovers?
A: It’s not recommended to freeze the dish as the creamy texture may change upon thawing. It’s best enjoyed fresh.

Q: Can I make this dish vegan?
A: Absolutely! Substitute the ricotta with a plant-based alternative, and use nutritional yeast for a cheesy flavor.

This lemon ricotta pasta with spinach is an impressively simple meal that bursts with flavor and freshness. Perfect for busy weekdays or a special occasion, it deserves a spot on your table!

Lemon Ricotta Pasta with Spinach

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• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A quick and comforting pasta dish with creamy ricotta, vibrant spinach, and zesty lemon flavors.

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Ingredients

Scale 1x2x3x

• 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli, etc.)
• 1 cup (9oz/250 grams) whole-milk ricotta
• 8 oz (230 grams) fresh baby spinach, washed
• 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
• 1 unwaxed lemon, zest and juice
• 3 lemon wedges, for serving (optional)
• 1 Tbsp extra virgin olive oil, plus extra for drizzling
• 1 garlic clove, grated or pressed
• Salt and black pepper, to taste

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Instructions

1. In a large pot of boiling salted water, cook your pasta according to package directions until al dente.
2. While the pasta is cooking, combine ricotta, olive oil, Parmesan cheese, grated garlic, lemon zest, and juice in a medium bowl. Season with salt and black pepper. Stir until well combined.
3. About one minute before draining the pasta, add the spinach directly into the pot with the pasta. Stir to submerge the spinach.
4. Drain the pasta and spinach mixture, reserving 1/2 cup of the cooking water. Return the pasta and spinach to the pot.
5. Add the ricotta mixture to the pot, along with some of the reserved cooking water. Stir until the pasta is evenly coated, adding more cooking water if needed to achieve a creamy texture.
6. Serve immediately, garnishing with extra grated Parmesan, a drizzle of olive oil, and lemon wedges for an extra zest kick, if desired!

Notes

Use high-quality ricotta for the best results and consider adding grilled chicken or shrimp for extra protein.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 35mg

Keywords: pasta, lemon ricotta, quick meal, vegetarian, easy recipe