Lemon Ricotta Spinach Pasta Recipe
When you’re looking for a dish that’s bright, creamy, and impossibly satisfying, Lemon Ricotta Spinach Pasta always delivers. This recipe transforms simple pantry staples into a restaurant-worthy meal, thanks to the irresistible combination of silky ricotta, zingy lemon, tender spinach, and perfectly cooked pasta. Whether you’re craving a quick weeknight dinner or planning a cozy meal for friends, this pasta brings effortless comfort and beautiful flavors to your table every single time.
Ingredients You’ll Need
The beauty of Lemon Ricotta Spinach Pasta is how each ingredient shines and comes together in perfect harmony. From the creamy ricotta to the zesty lemon and vibrant spinach, every component plays its part in taste, texture, and color.
- Pasta (12 ounces): Use penne, rigatoni, or spaghetti for the perfect canvas to hold the creamy sauce.
- Olive oil (1 tablespoon): Adds a rich, fruity base for sautéing and infuses the dish with lovely flavor.
- Garlic (3 cloves, minced): Delivers that essential savory aroma and depth—fresh is best, so don’t skimp!
- Fresh baby spinach (5 ounces): Brings gorgeous green color, gentle earthiness, and lots of nutrients.
- Ricotta cheese (1 cup): The heart of the sauce—opt for whole milk ricotta for extra creaminess.
- Zest and juice of 1 lemon: These brighten the sauce and provide a signature citrusy lift.
- Grated Parmesan cheese (1/2 cup): Offers a savory, salty backbone that complements the mild ricotta.
- Reserved pasta water (1/4 cup): Helps the sauce emulgate and cling to every piece of pasta—don’t forget to save some before draining!
- Salt and black pepper to taste: Essential final touches to season and balance the overall flavor.
- Red pepper flakes (optional): For a gentle kick of heat that lifts the creamy sauce.
- Fresh basil or parsley for garnish (optional): Brings a pop of color and freshness to finish the dish beautifully.
How to Make Lemon Ricotta Spinach Pasta
Step 1: Boil the Pasta
Bring a large pot of well-salted water to a rolling boil. Add your pasta of choice and cook according to the package directions until just al dente—you want it tender with a touch of bite. Don’t forget to scoop out about half a cup of pasta water before draining, as this starchy liquid is your secret for a silky sauce later on.
Step 2: Sauté the Garlic and Spinach
While the pasta cooks, heat the olive oil in a large skillet over medium. Add the minced garlic and let it sizzle for about a minute, filling your kitchen with the best aroma. Then tumble in the baby spinach and sauté, stirring, until it’s wilted and deep green—this just takes 2–3 minutes!
Step 3: Build the Creamy Ricotta Sauce
With the spinach wilted, lower the heat and swirl in the ricotta cheese, lemon zest, lemon juice, and grated Parmesan. Splash in reserved pasta water a little at a time, stirring to create a luscious, creamy sauce that coats the back of a spoon. This is where Lemon Ricotta Spinach Pasta gets its signature texture and bright flavor. Season with salt, black pepper, and red pepper flakes if you like a hint of heat.
Step 4: Toss and Finish
Add the drained pasta straight into the skillet and gently toss or stir to coat every piece in the creamy, lemony sauce. Let it cook together for just a minute or two so all those flavors meld. Taste, adjust the seasoning if needed, and get ready for plating!
How to Serve Lemon Ricotta Spinach Pasta
Garnishes
Finish your Lemon Ricotta Spinach Pasta with a shower of extra Parmesan, some finely grated lemon zest, and a flourish of chopped basil or parsley. These fresh touches add color and amplify the vibrant, sunny character of the dish.
Side Dishes
Keep things light with a crisp arugula salad drizzled with olive oil and lemon, or pair with warm crusty bread to scoop up every last drop of sauce. Roasted veggies, like asparagus or cherry tomatoes, complement this pasta beautifully for a more filling meal.
Creative Ways to Present
For a dinner party, serve Lemon Ricotta Spinach Pasta piled high in a big white bowl, family-style, or twirl nests of pasta onto plates and top with extra ricotta and herbs. A sprinkle of toasted pine nuts or a dollop of pesto can turn weeknight comfort into a restaurant-worthy plate.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Ricotta Spinach Pasta keeps well in an airtight container in the fridge for up to three days. The flavors mingle and deepen, making lunch the next day just as delicious as dinner was!
Freezing
While this dish is best fresh, you can freeze portions tightly wrapped for up to one month. Keep in mind that the creamy sauce may separate a bit upon thawing, but a good stir when reheating usually brings everything back together.
Reheating
To reheat, add a splash of milk or water and gently warm the pasta in a skillet over low heat, stirring until creamy again. Microwave reheating works too; just stop to stir once or twice for even warming. Garnish with fresh herbs and an extra squeeze of lemon for that just-cooked freshness.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out excess water from frozen spinach before adding it to the skillet. This ensures your sauce stays creamy and doesn’t get watery.
Is it possible to make this pasta gluten free?
Yes, simply swap in your favorite gluten-free pasta. The creamy ricotta sauce works well with most pasta varieties, so you won’t lose out on flavor or texture.
Can I make Lemon Ricotta Spinach Pasta vegan?
You can! Substitute dairy-free ricotta, vegan Parmesan, and make sure your pasta contains no eggs. A little nutritional yeast adds an extra cheesy note if you’d like.
What protein can I add for a heartier meal?
Grilled chicken, cooked shrimp, or white beans make fantastic additions. They blend right into the creamy sauce and turn Lemon Ricotta Spinach Pasta into a robust, filling main course.
How can I make the sauce extra zesty?
If you’re a lemon lover, feel free to add a bit more zest or a squeeze of additional lemon juice before serving. A grating of fresh lemon right at the end really makes those citrus notes pop!
Final Thoughts
Dishing up a bowl of Lemon Ricotta Spinach Pasta feels like bringing a bit of sunshine to your table, no matter the season. If you’re searching for comfort, easy elegance, or a new weeknight favorite, this recipe belongs in your rotation. Grab some fresh spinach, good ricotta, and a bright lemon—then treat yourself to the creamy, zesty magic of this truly special pasta!
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Lemon Ricotta Spinach Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and creamy pasta dish featuring a lemon-infused ricotta sauce combined with fresh spinach, perfect for a quick and flavorful meal.
Ingredients
Pasta:
- 12 ounces pasta (such as penne, rigatoni, or spaghetti)
Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 5 ounces fresh baby spinach
- 1 cup ricotta cheese
- zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- salt and black pepper to taste
- red pepper flakes (optional)
- fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Boil salted water, cook pasta until al dente, then drain, reserving pasta water.
- Prepare the Sauce: Sauté garlic in olive oil, add spinach, then stir in ricotta, lemon zest, lemon juice, and Parmesan. Thin with pasta water.
- Combine and Serve: Toss cooked pasta in the sauce until well coated and heated through. Garnish with herbs.
Notes
- Use whole milk ricotta for a richer sauce.
- You can add grilled chicken or white beans for extra protein.
- Great as a light main dish or a hearty side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 3g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
