Lemon Ricotta Pasta with Spinach

This Lemon Ricotta Pasta with Spinach is a quick and delicious recipe perfect for a satisfying weeknight meal. Made with creamy whole-milk ricotta cheese, fresh baby spinach, and bright lemon zest and juice, this dish bursts with flavor and freshness. The combination of pasta and ricotta creates a rich, creamy sauce that’s enhanced by the addition of Parmesan cheese and a hint of garlic. Ready in under 30 minutes, this easy pasta recipe is ideal for busy evenings or as a light vegetarian option. Serve it with a drizzle of extra virgin olive oil and a sprinkle of red pepper flakes for an extra kick. Enjoy a delightful, comforting dish that the whole family will love!

Ingredients

• 1/2 lb (8 oz/220 grams) pasta (spaghetti, linguine, penne, or fusilli)
• 1 cup (9 oz/250 grams) whole-milk ricotta cheese
• 8 oz (230 grams) fresh baby spinach, washed
• 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
• Zest and juice of 1 unwaxed lemon
• 3 lemon wedges, for serving (optional)
• 1 Tbsp extra virgin olive oil, plus more for drizzling
• 1 garlic clove, grated or pressed
• Salt and black pepper, to taste

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Instructions

1. Cook the Pasta:

• In a large pot of boiling salted water, cook the pasta according to package directions until al dente.

2. Prepare the Ricotta Sauce:

• In a medium bowl, combine the ricotta, olive oil, grated Parmesan, garlic, lemon zest, and lemon juice. Season with 1/4 tsp of salt and a generous pinch of black pepper.
• Mix until well combined, then taste and adjust the seasoning as needed.

3. Add Spinach:

• In the last minute of cooking the pasta, reserve 1/2 cup of the cooking water, then add the spinach to the pot. Stir well and push the leaves down to ensure they are submerged in the boiling water.
• After 1 minute, drain the pasta and spinach, returning them to the pot.

4. Combine Everything:

• Add the ricotta sauce and a portion of the reserved cooking water to the pasta and spinach. Stir well to coat the pasta evenly with the sauce, adding more cooking water as needed to achieve a smooth and creamy consistency.

5. Serve:

• Serve immediately, garnished with extra grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired. For an added kick, consider sprinkling with red pepper flakes. Enjoy your creamy, tangy Lemon Ricotta Pasta with Spinach!