Lemon Ricotta Pasta with Spinach
Creamy Lemon Ricotta Pasta is an easy 20-minute vegetarian dinner.Made with ricotta, Parmesan, fresh spinach, and bright lemon.Perfect for busy weeknights and family meals.
Ingredients
- 8 oz 220 g pasta (spaghetti, linguine, penne, or fusilli)
- 1 cup 250 g whole-milk ricotta cheese
- 8 oz 230 g fresh baby spinach
- ⅓ cup grated Parmesan cheese plus extra for serving
- 1 unwaxed lemon zest and juice
- 3 lemon wedges optional
- 1 tablespoon extra virgin olive oil plus extra for serving
- 1 garlic clove grated or pressed
- Salt to taste
- Freshly ground black pepper to taste
- Red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- While the pasta cooks, prepare the sauce by mixing ricotta, Parmesan, olive oil, grated garlic, lemon zest, and lemon juice in a medium bowl.
- Season with salt and black pepper, then stir until smooth and creamy.
- Taste the sauce and adjust the seasoning if needed.
- During the final minute of cooking, reserve ½ cup of the pasta cooking water.
- Add the spinach to the boiling pasta and cook for 1 minute until wilted.
- Drain the pasta and spinach, then return them to the pot.
- Add the ricotta mixture along with a splash of the reserved pasta water.
- Toss everything together until the Lemon Ricotta Pasta is creamy and evenly coated, adding more reserved water as needed.
- Serve immediately with extra Parmesan, a drizzle of olive oil, lemon wedges, and optional red pepper flakes.
Notes
- Baby kale can replace spinach.
- Pecorino Romano makes a flavorful substitute for Parmesan.
- Add peas, asparagus, or broccoli for extra vegetables.
- Finish with fresh basil or parsley for extra freshness.
- Pair with garlic bread and a crisp green salad.