Description
Zesty Lemon Ricotta and Spinach Pasta is a bright, creamy pasta dish where silky ricotta, fresh lemon, and tender spinach come together for a light yet comforting meal. It’s quick to prepare — under 30 minutes — and delivers a fresh, vibrant flavor that’s perfect for weeknights or entertaining.
Ingredients
- 12 oz pasta (spaghetti, linguine, penne, or rigatoni)
- 2 tbsp olive oil
- 2–3 cloves garlic, minced
- 4 cups fresh spinach (or 1 1/2 cups frozen spinach, thawed and drained)
- 1 cup ricotta cheese
- Zest of 1 lemon
- Juice of 1/2 – 1 lemon (to taste)
- Salt and black pepper, to taste
- 1/4 cup reserved pasta cooking water (or more, as needed)
- Optional: 1/4 cup grated Parmesan cheese, for garnish
- Optional: pinch of red pepper flakes, for a little heat
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about ½ cup of the pasta water, then drain the pasta.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the fresh spinach to the skillet and cook until wilted (or, if using frozen, until warmed through and excess water evaporates).
- In a bowl, combine ricotta cheese, lemon zest, lemon juice, salt, and pepper. Mix until smooth.
- Add the drained pasta to the skillet with spinach. Turn off the heat. Stir in the ricotta mixture, adding a splash of reserved pasta water as needed to create a smooth, creamy sauce that coats the noodles evenly.
- Adjust seasoning with salt, pepper, or more lemon juice if desired.
- Serve hot, topped with extra lemon zest, a sprinkle of Parmesan cheese if using, and a pinch of red pepper flakes for a touch of heat. Enjoy immediately.
Notes
- For additional texture or flavor, stir in sautéed mushrooms or peas after cooking the spinach.
- For extra protein, fold in shredded rotisserie chicken or canned chickpeas.
- To make the dish richer, mix a splash of heavy cream or a tablespoon of butter into the ricotta before combining with pasta.
- If using frozen spinach, be sure to squeeze out all excess water to prevent a watery sauce.
- Leftovers store in the fridge up to 3 days. Reheat gently in a skillet with a splash of water or milk to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 15mg
