If you’ve been on the lookout for a pasta dish that feels both light and indulgent, the Lemon Ricotta Pasta with Spinach Recipe is a treasure you absolutely need to try. This vibrant dinner brings together the creamy tang of ricotta and the fresh, zesty brightness of lemon, all while being studded with tender, bright green spinach leaves. It’s a comforting yet refreshing bowl that’s remarkably simple to prepare and perfect for any night of the week. Whether you’re after something nutritious or a quick crowd-pleaser, this recipe hits all the right notes in flavor, texture, and color.
Ingredients You’ll Need
The beauty of this Lemon Ricotta Pasta with Spinach Recipe lies in its simplicity — every ingredient plays a pivotal role, enhancing the dish’s rich creaminess, zingy freshness, or vibrant green hue. You don’t need an extensive shopping list, just a handful of quality basics that come together effortlessly.
- 1/2 lb (8 oz / 220 grams) pasta of choice: Choose spaghetti, linguine, penne, or fusilli—whatever pasta shape you love will work beautifully to soak up that luscious sauce.
- 1 cup (9 oz / 250 grams) whole-milk ricotta: Creamy and smooth, ricotta adds that dreamy, comforting texture that defines this pasta.
- 8 oz (230 grams) fresh baby spinach: Laundered and vibrant, spinach introduces freshness and a pop of green that boosts nutrition and flavor.
- 1/3 cup (35 grams) grated Parmesan cheese: A sprinkle of Parmesan adds a salty, nutty depth, elevating the entire dish.
- Zest and juice of 1 unwaxed lemon: This is the zing factor—the zest brightens the sauce, and the juice delivers that essential citrus punch.
- 3 lemon wedges (optional): Perfect for an extra touch of citrus on the side.
- 1 Tbsp extra virgin olive oil: Adds silkiness to the sauce and helps marry all the flavors together.
- 1 garlic clove, grated or pressed: Just a hint of garlic warms the sauce and complements both the lemon and ricotta.
- Salt and black pepper, to taste: Essential for balancing and enhancing every flavor in this dish.
How to Make Lemon Ricotta Pasta with Spinach Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package directions until al dente. The pasta needs to be firm enough to hold up against the creamy sauce, so keep an eye on it! Once done, reserve about a cup of the pasta water, then drain the pasta.
Step 2: Sauté the Spinach and Garlic
While the pasta cooks, heat the tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the grated garlic and allow it to gently soften for about 30 seconds—don’t let it brown because that can turn the flavor bitter. Toss in the fresh baby spinach and cook until just wilted, about 2 to 3 minutes, stirring frequently to keep it vibrant and tender.
Step 3: Prepare the Lemon Ricotta Sauce
In a bowl, combine the whole-milk ricotta, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Mix until smooth and creamy. This sauce is the heart of the dish, delivering that perfect balance of tang and richness.
Step 4: Combine Pasta with Sauce and Spinach
Add the drained pasta directly to the skillet with the sautéed spinach and garlic. Pour in the ricotta and lemon sauce and toss everything together gently. If the sauce feels too thick, add a splash or two of the reserved pasta water to loosen it up and help coat every strand or piece evenly. Warm through for a minute or two so all the flavors meld beautifully.
Step 5: Final Touches Before Serving
Give the pasta a taste and adjust the seasoning with more salt, pepper, or lemon juice if desired. A final drizzle of extra virgin olive oil adds a glossy finish and a hint of fruity richness. Your Lemon Ricotta Pasta with Spinach Recipe is now ready to delight.
How to Serve Lemon Ricotta Pasta with Spinach Recipe
Garnishes
To enhance the appeal and flavor, top your pasta with freshly grated Parmesan and a few twists of black pepper. A scattering of lemon zest brightens the dish visually and lifts the flavor even further. For an optional touch, place a lemon wedge on the side so your guests can add a splash of extra citrus if they want.
Side Dishes
This pasta is wonderfully versatile when it comes to sides. Think crisp green salads dressed with a light vinaigrette or garlic-rubbed toasted bread to sop up any leftover sauce. Roasted vegetables with lemon and herbs also pair beautifully and maintain the fresh, bright theme of the meal.
Creative Ways to Present
For a special occasion, serve this pasta in shallow white bowls to make the vibrant greens and creamy whites pop. You can also sprinkle some toasted pine nuts or crushed red pepper flakes on top for added texture and a bit of heat. Serving with wine? A chilled glass of crisp Sauvignon Blanc or Pinot Grigio complements the lemony notes perfectly.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the pasta in an airtight container in the refrigerator. It will keep well for up to 3 days, though the spinach may continue to soften. Keep any extra lemon wedges separate to maintain their brightness when serving again.
Freezing
Freezing lemon ricotta pasta is generally not recommended because the texture of fresh spinach and ricotta sauce can change and become watery upon thawing. For the best quality, enjoy this dish fresh or store it refrigerated instead.
Reheating
When reheating, use a gentle touch. Warm the pasta on the stovetop over low heat, adding a splash of water or broth to refresh the sauce’s creaminess. Alternatively, microwave in short bursts stirring in between to prevent drying out.
FAQs
Can I use frozen spinach instead of fresh in the Lemon Ricotta Pasta with Spinach Recipe?
While fresh baby spinach really shines in this recipe by providing a bright color and fresh flavor, you can use frozen spinach if needed. Just be sure to thaw and drain it thoroughly to avoid excess water diluting the sauce.
What type of pasta works best for this recipe?
You have lots of freedom here! Pasta shapes like spaghetti, linguine, penne, or fusilli all work well because they hold the ricotta sauce differently. Long strands highlight the creaminess while shapes with ridges or holes catch more sauce and spinach bits.
Is this Lemon Ricotta Pasta with Spinach Recipe suitable for a vegetarian diet?
Absolutely! This recipe is naturally vegetarian-friendly since it’s made with dairy-based ricotta and Parmesan, fresh vegetables, and no meat or seafood. Just double-check the Parmesan for animal rennet if strict vegetarianism is a concern.
How can I make the recipe more protein-rich?
To boost the protein, consider adding grilled chicken, sautéed shrimp, or even crispy chickpeas. These additions complement the creamy, lemony flavors perfectly without overpowering the dish.
Can I use a dairy-free ricotta alternative?
Yes! There are several plant-based ricotta substitutes available made from almonds, cashews, or tofu that can work well. Keep in mind the flavor and texture might vary slightly, so adjust the seasoning accordingly.
Final Thoughts
There’s something so comforting and refreshing about the Lemon Ricotta Pasta with Spinach Recipe that makes it a go-to meal whenever you want a satisfying dish that doesn’t feel heavy. The blend of creamy ricotta, bright lemon, and tender spinach creates a harmonious mix that’s simple to make but rich in flavor. I truly hope you enjoy making and sharing this recipe as much as I do—happy cooking and even happier eating!
Print
Lemon Ricotta Pasta with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A fresh and creamy Lemon Ricotta Pasta with Spinach recipe that combines tender pasta, whole-milk ricotta, bright lemon zest and juice, and nutritious baby spinach. This quick and easy dish is perfect for a light yet satisfying meal, elevated by the addition of Parmesan cheese and a touch of garlic.
Ingredients
Pasta
- 1/2 lb (8 oz / 220 grams) pasta of choice (spaghetti, linguine, penne, fusilli…)
Sauce and Flavorings
- 1 cup (9 oz / 250 grams) whole-milk ricotta
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
- Zest and juice of 1 unwaxed lemon
- 1 garlic clove, grated or pressed
- 1 Tbsp extra virgin olive oil, plus more for drizzling
- Salt and black pepper, to taste
Vegetables
- 8 oz (230 grams) fresh baby spinach, washed
Garnish
- 3 lemon wedges, for serving (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta cooking water for later use.
- Sauté the spinach: While the pasta cooks, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the washed baby spinach and sauté for 2-3 minutes until wilted. Remove from heat.
- Prepare the sauce: In a large mixing bowl, combine the whole-milk ricotta, grated Parmesan cheese, lemon zest, lemon juice, and grated garlic clove. Mix until smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Toss pasta with sauce and spinach: Add the drained pasta and sautéed spinach to the bowl with the ricotta mixture. Toss everything together gently, adding reserved pasta water a tablespoon at a time to loosen the sauce and help it coat the pasta evenly.
- Serve: Transfer the pasta to serving plates. Drizzle with a little extra virgin olive oil and sprinkle with additional grated Parmesan cheese. Serve with lemon wedges on the side for an extra burst of citrus flavor, if desired.
Notes
- Use freshly grated Parmesan cheese for the best flavor.
- Adjust the amount of pasta water added to get your preferred sauce consistency.
- Try substituting baby arugula or kale for spinach for a different green.
- If you want a lighter sauce, you can mix the ricotta with a splash of pasta cooking water.
- This dish pairs well with a crisp white wine or a light salad.
