There is something incredibly bright and comforting about this Lemon Ricotta Pasta with Spinach Recipe that makes it an instant favorite in any kitchen. Combining silky ricotta with fresh lemon zest and tender spinach tossed through perfectly al dente spaghetti creates a dish that feels both indulgent and fresh. It’s the kind of meal that’s effortlessly elegant yet simple enough for a weeknight dinner, bringing together creamy textures and zesty flavors in perfect harmony.
Ingredients You’ll Need
The beauty of this Lemon Ricotta Pasta with Spinach Recipe lies in its simplicity — every ingredient plays a crucial role in balancing flavors, colors, and textures. These fresh, straightforward components come together to create a dish that dazzles without fuss.
- 12 oz spaghetti: Choose your favorite pasta shape, but spaghetti works perfectly to hold the creamy sauce.
- 1 cup whole milk ricotta cheese: The star creamy element that adds luscious texture and mild tang.
- 1 large lemon, zested and juiced: Infuses bright citrus notes that awaken the dish.
- 3 cups fresh spinach: Adds vibrant color and a healthy, leafy bite.
- 2 cloves garlic, minced: Delivers aromatic depth without overpowering the refreshing flavors.
- 1 tablespoon olive oil: For sautéing garlic and spinach, bringing warmth and richness.
- 1/2 teaspoon salt: To enhance all the flavors without overshadowing them.
- 1/4 teaspoon black pepper: Adds a gentle kick that rounds out the taste.
- 1/4 cup grated Parmesan cheese (optional): For an extra layer of savory complexity and nuttiness.
- 1/2 cup reserved pasta water: Helps loosen and marry the sauce to the pasta perfectly.
How to Make Lemon Ricotta Pasta with Spinach Recipe
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a rolling boil. Cook your spaghetti until it reaches that perfect al dente texture — tender but with a little bite. Be sure to save about 1/2 cup of the starchy pasta water before draining, as it’s the magic ingredient that helps to thin out the ricotta sauce while helping it cling beautifully to the strands of pasta.
Step 2: Sauté Garlic and Spinach
Heat olive oil in a large skillet over medium heat and add your minced garlic. Let it cook until fragrant but not browned, about 1 minute. Immediately add the fresh spinach and sauté just until it wilts, which should take around 2 to 3 minutes. This quick sauté unlocks the spinach’s gentle sweetness and keeps it vibrant green. Then, remove the skillet from the heat.
Step 3: Prepare the Lemon Ricotta Sauce
In a large bowl, combine the creamy ricotta cheese with the bright lemon zest and freshly squeezed lemon juice. Stir until smooth and well blended. Season with salt and black pepper to your preference. If the mixture feels too thick, slowly stir in a splash of the reserved pasta water until you reach a luscious, creamy consistency that’s easy to toss with pasta.
Step 4: Combine Pasta, Spinach, and Sauce
Add the cooked spaghetti directly into the skillet with the garlicky spinach. Pour the lemon ricotta sauce over the top, then gently toss everything together to coat every strand and leaf. If needed, gradually add more reserved pasta water to achieve the perfect silky texture that feels indulgent and light at the same time.
Step 5: Serve and Garnish
Dish out the pasta while it’s warm, sprinkle generously with grated Parmesan cheese if you like, and add a little extra cracked black pepper for a subtle heat boost. A few fresh parsley leaves on top elevate the look and add an extra herbaceous hint to this comforting yet bright pasta dish.
How to Serve Lemon Ricotta Pasta with Spinach Recipe
Garnishes
When serving this Lemon Ricotta Pasta with Spinach Recipe, fresh garnishes can brighten the plate and excite the palate. Think freshly chopped parsley or basil for an herbal pop, a sprinkle of extra Parmesan for cheesiness, or even a few lemon zest curls for eye-catching vibrancy and tang.
Side Dishes
This pasta shines as the star of a light meal, but pairing it with crusty garlic bread or a simple mixed green salad keeps the meal balanced and satisfying. For a heartier option, roasted cherry tomatoes or grilled chicken breast complement the creamy citrus flavors without overpowering the dish.
Creative Ways to Present
Try serving this dish in warm, shallow bowls so the sauce pools beautifully around the pasta. Drizzle a bit of high-quality olive oil over the top for a glossy finish or add toasted pine nuts for a delightful crunch that contrasts with the silky sauce and tender spinach.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Lemon Ricotta Pasta with Spinach Recipe, store them in an airtight container in the refrigerator for up to 2 days. The pasta may absorb a bit more sauce as it sits, so keep it covered tightly to maintain freshness and moisture.
Freezing
Freezing is not ideal for this dish because the fresh spinach and delicate ricotta sauce can lose texture and become watery upon thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
When reheating, gently warm the pasta in a skillet over low heat, adding a splash of water or milk to restore creaminess. Avoid microwaving for long periods as it can cause the ricotta to separate and the spinach to wilt further, losing its fresh appeal.
FAQs
Can I use other types of cheese instead of ricotta?
Ricotta is unique because of its creamy but mild texture, which pairs perfectly with lemon and spinach. However, you can experiment with cream cheese for a richer feel or mascarpone for extra indulgence, but the flavor and consistency will vary slightly.
Is this dish suitable for a vegetarian diet?
Absolutely! The Lemon Ricotta Pasta with Spinach Recipe contains no meat or animal-based broths. Just double-check the Parmesan cheese if you follow a strict vegetarian diet, as some varieties use animal rennet.
Can I use frozen spinach instead of fresh?
You can swap fresh for frozen spinach, but be sure to thaw and squeeze out excess water before sautéing to avoid a watery sauce. Fresh spinach offers brighter color and texture, but frozen is a convenient alternative.
How can I make this dish vegan?
To make a vegan version, replace ricotta with a plant-based cheese or blended tofu, use vegan Parmesan substitutes or nutritional yeast, and ensure pasta contains no eggs. The lemon and garlic flavors will keep it vibrant.
What type of pasta works best with this recipe?
While spaghetti is classic here, feel free to use other long pastas like linguine or fettuccine. Short pasta shapes can work too but might not showcase the luscious sauce quite as well.
Final Thoughts
I genuinely hope you give this Lemon Ricotta Pasta with Spinach Recipe a try because it has a way of turning a simple dinner into something special and memorable. The joyful combination of creamy ricotta, zingy lemon, and fresh spinach wrapped around tender pasta is a timeless combination that delights every time. Once you make it, I bet it’ll become one of your go-to weeknight favorites too!
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Lemon Ricotta Pasta with Spinach Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Lemon Ricotta Pasta with Spinach is a quick and creamy Italian-inspired dish perfect for a light yet satisfying meal. Combining zesty lemon, creamy ricotta cheese, fresh spinach, and tender spaghetti, it’s a flavorful vegetarian pasta recipe that comes together in just 25 minutes.
Ingredients
Pasta
- 12 oz spaghetti
Sauce & Vegetables
- 1 cup whole milk ricotta cheese
- 1 large lemon, zested and juiced
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup reserved pasta water
Toppings (Optional)
- 1/4 cup grated Parmesan cheese
- Parsley for garnish (optional)
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Before draining, reserve 1/2 cup of the pasta water for the sauce.
- Sauté garlic and spinach: In a large skillet over medium heat, add olive oil. Sauté the minced garlic for about 1 minute until fragrant but not browned. Add the fresh spinach and cook until wilted, about 2 to 3 minutes, then remove the skillet from heat.
- Prepare the ricotta sauce: In a large bowl, combine ricotta cheese, lemon zest, and lemon juice. Stir until smooth. Season with salt and black pepper to taste. If the mixture is too thick, add a bit of the reserved pasta water to loosen it up.
- Toss pasta with sauce and vegetables: Add the cooked spaghetti to the skillet with the spinach and garlic. Pour the lemon ricotta mixture over the pasta and gently toss everything together until evenly coated. Add more reserved pasta water as needed to achieve a creamy consistency.
- Serve: Plate the pasta warm, topping each serving with grated Parmesan cheese and extra black pepper. Garnish with chopped parsley if desired for a fresh finish.
Notes
- Use whole milk ricotta for the creamiest texture; part-skim ricotta can be used for a lighter version.
- If you prefer a vegan option, substitute ricotta with a plant-based cheese alternative and omit Parmesan.
- Reserve pasta water carefully as it helps create a silky sauce that clings to the noodles.
- Adjust lemon juice and zest to taste based on how tangy you want the dish.
- Spinach can be substituted with other leafy greens such as arugula or kale, but cooking times may vary.
