Lemon Ricotta Pasta is a vivid dish that encapsulates the essence of fresh, bright flavors. Imagine the creamy ricotta blending with zesty lemon and tender spinach, all intertwined with perfectly cooked pasta. This recipe takes about 20 minutes to prepare and works because it seamlessly marries richness with a refreshing tang.
This dish is perfect for busy weeknights or a leisurely weekend meal. It’s ideal for anyone looking to enjoy a light yet satisfying vegetarian dinner. You can prepare the ricotta sauce in advance and store it in the fridge, making the final assembly a breeze.
Why You’ll Love This Recipe
- The creamy ricotta sauce coats the pasta without overwhelming it.
- Fresh spinach adds a pop of color and nutrition.
- The dish comes together in under 30 minutes.
- Lemon zest brightens up the entire flavor profile.
What You’ll Need
Gather the following ingredients to make Lemon Ricotta Pasta:
For the Pasta and Spinach
- 12 ounces rigatoni (or other pasta)
- 10 ounces spinach
For the Sauce
- 1 cup ricotta (*)
- ½ cup grated parmesan cheese (* or more to taste)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest (or more to taste)
- ⅛ teaspoon nutmeg (grated)
- 1 teaspoon salt
- ¼ teaspoon black pepper
*Note: Ricotta can be swapped with cottage cheese for a lighter option.
Substitutions & Swaps
- Rigatoni for any sturdy pasta shape
- Spinach for kale or arugula
- Parmesan for pecorino or nutritional yeast
- Nutmeg can be omitted for a lighter flavor
How to Make It
Here’s how to prepare this delightful dish:
-
Cook pasta
Boil a large pot of salted water. Add 12 ounces rigatoni and cook until al dente, about 8-10 minutes. -
Add spinach
Halfway through the cooking time, add 10 ounces spinach to the pot and cook until wilted.
-
Mix sauce
In a large mixing bowl, combine 1 cup ricotta, ½ cup grated parmesan cheese, 1 tablespoon extra virgin olive oil, 1 teaspoon lemon zest, ⅛ teaspoon nutmeg, 1 teaspoon salt, ¼ teaspoon black pepper, and one ladleful of pasta cooking water. Whisk until smooth and well combined. -
Combine pasta and sauce
Once the pasta is al dente, reserve 1 cup of starchy cooking water, then drain the pasta. Toss it with the ricotta sauce in the mixing bowl, adding more pasta water if the sauce is too thick. -
Serve
Serve immediately, topped with freshly ground black pepper and additional lemon zest as desired.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, the texture may suffer during freezing.
Reheat: warm in a saucepan over low heat, adding a splash of water if needed.
Tips for Best Results
- Use high-quality ricotta for creaminess and flavor.
- Adjust the lemon zest based on your taste preference.
- Reserve pasta water carefully; it helps adjust the sauce consistency perfectly.
- For added flavor, sauté garlic in the olive oil before mixing it in the sauce.
Serving Suggestions
- Pair with a crisp green salad for a refreshing meal.
- Serve alongside crusty bread for added texture and flavor.
- Enjoy with a light white wine for a perfect dinner pairing.
