Description
A refreshing and creamy Lemon Ricotta Pasta with fresh baby spinach, combining the tang of lemon zest and juice with smooth ricotta and Parmesan cheese for a light yet satisfying meal. Ready in just 25 minutes, this pasta dish is perfect for a quick weeknight dinner or a delightful lunch.
Ingredients
Scale
Pasta and Cheese
- 1/2 lb (8 oz / 220 grams) pasta of choice (spaghetti, linguine, penne, fusilli…)
- 1 cup (9 oz / 250 grams) whole-milk ricotta
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
Vegetables and Flavorings
- 8 oz (230 grams) fresh baby spinach, washed
- Zest and juice of 1 unwaxed lemon
- 3 lemon wedges, for serving (optional)
- 1 Tbsp extra virgin olive oil, plus more for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
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. Reserve about 1 cup of pasta cooking water before draining.
- Sauté the garlic and spinach: While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the grated garlic and sauté for about 30 seconds until fragrant. Add the baby spinach and cook until wilted, about 2-3 minutes.
- Combine pasta and spinach: Add the drained pasta to the skillet with the spinach and garlic. Toss to combine.
- Add ricotta and lemon: Reduce the heat to low. Stir in the whole-milk ricotta, grated Parmesan, lemon zest, and lemon juice. Mix well to create a creamy sauce. Add reserved pasta water a little at a time to loosen the sauce to your desired consistency.
- Season and serve: Taste and season with salt and black pepper as needed. Serve immediately, drizzled with extra virgin olive oil and additional Parmesan cheese. Garnish with lemon wedges if desired.
Notes
- Use whole-milk ricotta for the creamiest texture and best flavor.
- If you prefer a lighter sauce, substitute half the ricotta with Greek yogurt.
- To intensify lemon flavor, add extra lemon zest on top before serving.
- For a vegan version, use vegan ricotta and Parmesan alternatives, and omit the cheese.
- Reserve pasta water to adjust sauce consistency perfectly without thinning it too much.
