Lemon Ricotta Pasta with Spinach
This pasta dish brings together creamy ricotta cheese, fresh lemon zest, tender spinach, and your choice of pasta for a quick, satisfying meal. It’s light yet filling, perfect for weeknight dinners or a cozy lunch.
Time Overview:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: ~25 minutes
Ingredients:
8 oz (225g) pasta (linguine, penne, or fusilie work well)
1 cup ricotta cheese (whole milk or part-skim)
2–3 cups baby spinach
Zest of 1 lemon
2 tbsp lemon juice (about half a lemon)
1/4 cup grated Parmesan or pecorino (optional)
2 garlic cloves, minced
1 tbsp olive oil
Salt & black pepper to taste
Pasta water (as needed to thin the sauce – save 1/2 cup)
Optional toppings:
Red pepper flakes
Extra lemon zest
Toasted pine nuts or walnuts
Fresh basil or parsley
Instructions:
1. Cook Pasta:
Boil salted water and cook pasta until al dented.
Reserve ½ cup of pasta water before draining.
2. Saute Spinach:
In a large skillet, heat olive oil over medium heat.
Add garlic and sauté 30–60 seconds until fragrant.
Add spinach and stir until wilted (2–3 minutes). Remove from heat.
3. Make the Ricotta Sauce:
In a bowl, mix ricotta, lemon zest, lemon juice, and Parmesan. Add salt and pepper to taste.
Add a bit of warm pasta water to loosen the mixture, if needed.
4. Combine:
Add cooked pasta and ricotta mixture to the pan with spinach. Toss everything together over low heat until creamy. Add splashes of pasta water to create a smooth sauce.
5. Serve:
Plate immediately and top with extra cheese, lemon zest, or red pepper flakes if desired.
Tips & Notes:
Use whole milk:ricotta for the creamiest texture.
Don’t overheat: the ricotta sauce keep heat low to prevent curdling.
Add protein: Grilled chicken, shrimp, or chickpeas pair wonderfully.
Make it gluten-free: Use your favorite gluten-free pasta.
Frequently asked questions FAQ:
Q: Can I use frozen spinach?
A: Yes! Thaw and squeeze out excess moisture before sauteing.
Q: How do I make it vegan?
A: Use a vegan ricotta (almond or tofu-based) and skip the Parmesan or sub with nutritional yeast.
Q: Can I prep this ahead?
A: It’s best fresh, but leftovers keep in the fridge for 2–3 days. Reheat gently with a splash of water or broth.
Nutrition Information:
Calories: 420
Protein: 18g
Carbs: 45g
Fat: 18g
Fiber: 4g
Calcium: 20% DV
Sodium: ~400mg
Nutrition varies based on pasta type and cheese used.