Description
This Zesty Lemon Ricotta Pasta & Spinach is a bright, creamy, and easy-to-make pasta dish perfect for a quick weeknight dinner. Combining fresh lemon zest and juice with creamy ricotta and Parmesan cheese, it delivers a refreshing tang paired with vibrant spinach, all ready in just 15 minutes.
Ingredients
Scale
Pasta
- 8 oz Pasta (spaghetti, linguine, penne, or fusilli)
Cheese & Cream
- 1 cup Whole-Milk Ricotta
- 1/3 cup Grated Parmesan Cheese (plus extra for serving)
Vegetables & Herbs
- 8 oz Fresh Baby Spinach
- 1 Garlic Clove (grated or pressed)
- 1 Lemon (unwaxed, zest and juice)
Other
- 1 Tbsp Extra Virgin Olive Oil (plus extra for drizzling)
- Salt and Black Pepper (to taste)
- 3 Lemon Wedges (optional for serving)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, typically 8-10 minutes, until al dente.
- Prepare the Ricotta Mixture: While the pasta cooks, in a medium bowl combine the whole-milk ricotta, extra virgin olive oil, grated Parmesan cheese, grated or pressed garlic, lemon zest, and freshly squeezed lemon juice. Season with salt and black pepper, then mix thoroughly until smooth and creamy.
- Blanch the Spinach: One minute before the pasta finishes cooking, add the fresh baby spinach directly into the boiling pasta water. Let it wilt lightly for about 1 minute, preserving its bright green color and freshness.
- Drain Pasta and Spinach: Drain the pasta and spinach together in a colander, then return them to the pot while still hot, which will help the sauce coat evenly.
- Combine and Coat: Add the prepared ricotta mixture to the hot pasta and spinach. Stir gently, adding a small amount of reserved pasta cooking water if needed, to create a luscious, creamy sauce that evenly coats the noodles.
- Serve and Garnish: Plate the pasta immediately. Garnish with extra grated Parmesan cheese, a drizzle of olive oil, and optional lemon wedges to provide an extra pop of zesty flavor.
Notes
- Use whole-milk ricotta for the creamiest texture; part-skim ricotta can be substituted but may be less rich.
- Reserve some pasta cooking water before draining; its starch helps create a silky sauce.
- Adjust lemon juice and zest to taste for more or less tanginess.
- Optional: Add crushed red pepper flakes for a slight heat kick.
- Serve immediately to enjoy the creamy texture and bright flavors at their peak.
