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Lemon Ricotta Pasta with Spinach Recipe

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4.1 from 15 reviews

This bright and creamy Lemon Ricotta Pasta with fresh spinach is a quick and delicious meal perfect for busy weeknights. Combining al dente pasta with a tangy lemon ricotta sauce and tender baby spinach, this dish is both flavorful and comforting. The addition of Parmesan cheese and a hint of garlic enhance the depth of flavor, while the optional lemon wedges and red pepper flakes provide extra zest and a mild kick. Ready in just 13 minutes, it’s a perfect vegetarian dinner that feels fresh and indulgent.

Ingredients

Pasta and Greens

  • 1/2 lb (8 oz / 220 grams) pasta (spaghetti, linguine, penne, fusilli)
  • 8 oz (230 grams) fresh baby spinach, washed

Ricotta Sauce

  • 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

Optional Garnish

  • 3 lemon wedges (optional)
  • Red pepper flakes (optional, for added heat)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. This forms the base of the dish.
  2. Prepare the ricotta sauce: While the pasta cooks, combine the whole-milk ricotta, 1 tablespoon extra virgin olive oil, grated Parmesan, grated garlic, lemon zest, and lemon juice in a medium bowl. Season with 1/4 teaspoon salt and a generous pinch of black pepper. Stir well until smooth and adjust seasoning to taste.
  3. Add the spinach to the pasta water: In the last minute of cooking the pasta, reserve 1/2 cup of the hot pasta cooking water, then add the washed spinach to the pot. Stir gently and push the leaves down to submerge them, allowing them to wilt in the hot water.
  4. Drain and combine: After one minute, drain the pasta and spinach together, then return them to the pot.
  5. Mix pasta with ricotta sauce: Add the prepared ricotta sauce and a portion of the reserved cooking water to the pasta. Stir thoroughly to coat the pasta evenly in a creamy, smooth sauce. Add more cooking water as needed to reach the desired consistency.
  6. Serve and garnish: Plate the pasta immediately. Garnish with extra grated or shaved Parmesan, a drizzle of extra virgin olive oil, and optional lemon wedges for an extra burst of fresh lemon juice. For those who like a bit of spice, a pinch of red pepper flakes adds a wonderful kick. Enjoy your fresh, creamy lemon ricotta pasta with spinach!

Notes

  • Use whole-milk ricotta for a creamier and richer sauce. Low-fat ricotta may result in a thinner texture.
  • If you prefer, swap the baby spinach for other greens like arugula or kale, but adjust cooking time accordingly.
  • Reserve pasta water is key to achieving the creamy sauce consistency without adding cream.
  • To enhance flavor, freshly grate both garlic and Parmesan cheese.
  • Red pepper flakes are optional but add a nice contrast to the lemony brightness.
  • Use unwaxed lemons to avoid bitterness from the skin and to safely use zest.
  • Serve immediately as the sauce thickens and clumps when cooled.

Find it online: http://bitezly.com/lemon-ricotta-pasta-with-spinach-recipe/