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
Scale
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.
