Lemon ricotta pasta with spinach is a delightful dish that perfectly balances creamy, tangy flavors with tender pasta and vibrant greens. I first stumbled upon this meal when I was looking for a quick yet impressive weeknight dinner for friends. Its simplicity and brightness make it an excellent choice for any occasion, be it a cozy family meal, a lively dinner party, or even a festive brunch. The combination of fresh lemon, rich ricotta, and green spinach creates a dish that feels indulgent without being heavy. Plus, it’s a breeze to whip up, which is always a win in my book!

What Makes This Recipe Special

There are plenty of reasons to love lemon ricotta pasta with spinach. First, it’s incredibly quick to prepare, making it perfect for busy weeknights or when you have unexpected guests. It utilizes fresh ingredients that are often found in your fridge or pantry, making it both budget-friendly and delicious. The creamy ricotta pairs harmoniously with the bright lemon, and the spinach adds a lovely pop of color and nutrition.

"I made this dish last night, and it blew my family away! They couldn’t believe it was ready in under 30 minutes. This is going into our weeknight rotation!" — Jessica, recipe enthusiast.

Step-by-Step Guide to Cooking It

Before diving into the delicious elements of this recipe, let’s go over a quick overview of the cooking process. You’ll primarily be cooking pasta and then creating a simple ricotta sauce. Finally, you’ll combine everything for a creamy pasta dish that feels gourmet but is easy enough for everyday cooking.

What You’ll Need

1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, or fusilli)
1 cup (9oz/250 grams) whole-milk ricotta cheese
8 oz (230 grams) fresh baby spinach, washed
1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
1 unwaxed lemon, zest and juice
3 lemon wedges (optional, for serving)
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
Salt and black pepper, to taste

Feel free to substitute the pasta type based on your preference or what you have on hand. Gluten-free pasta works beautifully as well!

Step-by-Step Directions

Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
While the pasta is cooking, prepare your ricotta sauce. In a medium bowl, mix together the ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice. Season with salt and pepper, making sure to adjust according to your taste.
In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water and add the spinach to the pot. Gently push the leaves down to ensure they submerge.
After one minute, drain the pasta and spinach together, returning them to the pot.
Add the ricotta sauce and some of the reserved cooking water to the pot. Stir well, adding more cooking water as necessary to achieve a smooth, creamy consistency.
Serve immediately, garnishing with extra Parmesan, a drizzle of olive oil, and, if desired, lemon wedges for added zing. A pinch of red pepper flakes can also elevate the dish if you’re feeling adventurous!

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Best Way to Serve

This luscious lemon ricotta pasta pairs wonderfully with a variety of sides. A light arugula salad with a lemon vinaigrette complements the pasta perfectly. You could also serve it alongside roasted vegetables or a simple garlic bread to soak up any creamy sauce left on your plate.

Storing Leftovers

If you happen to have any leftovers, here’s how to keep them fresh! Store the lemon ricotta pasta in an airtight container in the fridge for up to three days. When it comes to reheating, add a splash of water or olive oil in a pan over low heat or microwave until warmed through. If you want to prepare it ahead of time, you can cook the pasta and sauce separately and combine them just before serving.

Pro Chef Tips

For extra creaminess, consider adding a splash of heavy cream to the ricotta mixture.
Use fresh, unwaxed lemons to get the best zest and juice without the worry of wax coating.
A sprinkle of fresh herbs like basil or parsley can elevate the dish even further, adding a pop of color and flavor.

Creative Twists

Feel free to get creative with this recipe! You can easily add grilled chicken or shrimp for a protein boost. Additionally, try switching up the greens; kale or arugula can create a different flavor profile. For a touch of spice, toss in some red pepper flakes or swap in feta cheese for a tangy twist.

Common Questions

Can I use a different type of cheese?
Absolutely! Any soft cheese like cream cheese or goat cheese can work, though the flavor will vary slightly.
How long does it take to prepare this dish?
Start to finish, this dish should take about 20-30 minutes, making it an ideal quick weeknight meal.
Is it safe to reheat pasta with ricotta?
Yes, you can safely reheat this dish. Just ensure that it’s heated thoroughly and eaten within three days of cooking for the best flavor and quality.

Elevate your weekday dinners with this quick and colorful lemon ricotta pasta with spinach. It’s delightful, zesty, and a guaranteed crowd-pleaser! Enjoy your cooking adventure!

Lemon Ricotta Pasta with Spinach

Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Description

A delightful dish that beautifully balances creamy, tangy flavors with tender pasta and vibrant greens, perfect for any occasion.

Ingredients

Scale

1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, or fusilli)
1 cup (9oz/250 grams) whole-milk ricotta cheese
8 oz (230 grams) fresh baby spinach, washed
1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
1 unwaxed lemon, zest and juice
3 lemon wedges (optional, for serving)
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
Salt and black pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
While the pasta is cooking, prepare the ricotta sauce by mixing the ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice in a medium bowl. Season with salt and pepper.
In the last minute of cooking, reserve 1/2 cup of the pasta water and add the spinach to the pot. Gently push the leaves down to submerge.
Drain the pasta and spinach together and return them to the pot.
Add the ricotta sauce and some of the reserved cooking water into the pot. Stir well, adding more cooking water for a creamy consistency.
Serve immediately, garnished with extra Parmesan, a drizzle of olive oil, and lemon wedges if desired.

Notes

For extra creaminess, add a splash of heavy cream to the ricotta mixture. Fresh, unwaxed lemons give the best zest and juice. Consider adding fresh herbs like basil or parsley for added flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 400mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 14g
Cholesterol: 35mg

Keywords: lemon pasta, ricotta pasta, vegetarian recipes, quick dinner, weeknight meals

Lemon ricotta pasta & spinach