The aroma of zesty lemon mingling with creamy ricotta creates a tantalizing experience that transports you straight to sunnier days. This Lemon ricotta pasta & spinach dish comes together in just about 30 minutes, making it perfect for a quick weeknight dinner. It’s a refreshing, flavorful recipe that proves how simple ingredients can shine when combined thoughtfully.
This recipe is perfect for anyone seeking a light yet satisfying meal, especially when you crave something fresh and bright. It’s ideal for spring or summer gatherings, but can also be enjoyed anytime you’re in the mood for a comforting pasta dish. Leftovers can be stored in the fridge for up to three days, making it a convenient option for meal prep.
Why You’ll Love This Recipe
- The creamy ricotta sauce creates a luxurious texture that coats the pasta beautifully.
- Fresh baby spinach adds vibrant color and nutritional benefits without overpowering the dish.
- A burst of lemon juice brightens the flavors, making every bite refreshing.
- It’s a one-pot meal, minimizing cleanup while maximizing flavor.
What You’ll Need
Here’s what you need to prepare this delightful pasta dish.
For the Pasta
- 1/2 lb (8oz/220 grams) pasta of your choice (spaghetti, linguine, penne, fusilli…)
For the Ricotta Sauce
- 1 cup (9oz/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
For Serving
- 8 oz (230 grams) fresh baby spinach, washed
- 3 lemon wedges, to serve (optional)
Choose unwaxed lemon for better zesting.
Substitutions & Swaps
- Whole-milk ricotta can be replaced with part-skim.
- Fresh spinach can be substituted with kale.
- Parmesan can be swapped for pecorino for a sharper taste.
- Pasta type can be adjusted based on preference or availability.
How to Make It
Follow these simple steps to create your delicious lemon ricotta pasta.
Cook the Pasta
In a large pot of boiling salted water, cook pasta according to package directions until al dente.
Make the Ricotta Sauce
In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest, and lemon juice. Season with 1/4 tsp of salt and a good pinch of pepper. Stir until well combined, taste, and adjust seasoning as needed.
Add Spinach to Pasta
In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water, then add spinach to the pot. Stir well and push the leaves down to submerge them.
Combine Everything
After 1 minute, drain and return pasta and spinach to the same pot. Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, adding more cooking water as needed for a smooth, creamy texture.
Serve
Serve immediately, garnishing with grated or shaved parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired. For a kick, add a pinch of red pepper flakes.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the creamy sauce doesn’t freeze well.
Reheat: Warm in a pan over low heat, stirring until heated through.
Tips for Best Results
- Use high-quality ricotta for the creamiest texture.
- Don’t overcook the spinach; it should wilt but retain some color and texture.
- Adjust lemon juice according to your taste for a more or less tangy flavor.
- For added flavor depth, consider toasting the garlic slightly before adding.
Serving Suggestions
- Pair with a light salad for a complete meal.
- Serve with a crisp white wine like Sauvignon Blanc for a delightful experience.
- Enjoy as a fresh lunch dish, ideal for picnics or brunches.
