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Lemon Ricotta Pasta & Spinach

Lemon ricotta pasta & spinach

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If you’re in search of a quick and satisfying meal to elevate your weeknight dinners, look no further than this Lemon Ricotta Pasta with Spinach. This delightful dish combines the creaminess of ricotta cheese with the bright zest of lemon, resulting in a refreshing flavor profile that’s both light and indulgent. With fresh baby spinach folded into the mix, this pasta becomes not only delicious but also nutritious. Plus, it comes together in less than 15 minutes, making it an ideal choice for busy evenings when you want something homemade without the hassle. Whether you’re cooking for your family or entertaining friends, this easy-to-make pasta is bound to impress!

Ingredients

Scale
  • 8 oz pasta (spaghetti, linguine, penne, or fusilli)
  • 1 cup whole-milk ricotta
  • 1/3 cup grated Parmesan cheese
  • 1 unwaxed lemon (zest and juice)
  • 1 Tbsp extra virgin olive oil
  • 1 garlic clove (grated or pressed)
  • 8 oz fresh baby spinach
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions in boiling salted water until al dente.
  2. In a medium bowl, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and juice. Mix well and season with salt and pepper.
  3. In the last minute of cooking time for the pasta, add washed spinach to wilt it briefly.
  4. Reserve 1/2 cup of pasta cooking water before draining the pasta and spinach. Return them to the pot along with the ricotta sauce and some reserved water. Stir until creamy and well combined.
  5. Serve immediately with additional Parmesan cheese and lemon wedges if desired.

Nutrition