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Lemon Ricotta Pasta with Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 58 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://slsrecipes.com/lemon-ricotta-pasta-with-spinach-recipe/