There’s something wonderfully comforting about a bowl of pasta, especially when it’s elevated with the creamy goodness of ricotta and the bright zing of lemon. Lemon ricotta pasta with spinach is not just a meal; it’s an experience that brings a fragrant freshness to your dinner table. I remember the first time I paired these ingredients together; the flavors danced on my palate, perfectly harmonizing to create a dish that feels indulgent yet light at the same time. It’s a fantastic choice for a weeknight dinner or a leisurely weekend brunch.
Why make this recipe
Reasons to try it
This dish is special for many reasons. For starters, it’s incredibly quick and easy to whip up. In just about 30 minutes, you can create a delicious, satisfying meal that the whole family will love. The creamy ricotta and bright lemon make this pasta dish not only comforting but also refreshing—perfect for any season.
And let’s not forget the nutritional benefits! Spinach adds a healthy touch, providing essential vitamins and minerals.
"I tried this lemon ricotta pasta and it has quickly become my go-to recipe for busy weeknights. So easy, yet so delicious!" – A satisfied home cook
How to make Lemon ricotta pasta & spinach
The cooking process explained
Creating lemon ricotta pasta with spinach is straightforward. You’ll start by boiling your pasta while preparing the creamy ricotta sauce. The spinach is added at the last minute to keep it vibrant and fresh. Finally, mix everything together in one pot for easy cleanup and maximum flavor. Trust me, this method keeps the pasta luscious and the sauce perfectly blended.
What you’ll need
Gather these items
To make this delightful dish, you will need:
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, or fusilli)
- 1 cup (9oz/250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, to serve (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Feel free to substitute whole-milk ricotta with part-skim ricotta if you want a lighter version, though I highly recommend the full-fat for that creamy richness.
Directions to follow
- In a large pot of boiling salted water, cook the pasta according to the package directions until al dente.
- While the pasta is cooking, prepare the ricotta sauce. In a medium bowl, combine ricotta, olive oil, Parmesan cheese, garlic, and lemon zest and juice. Season with 1/4 tsp of salt and a generous pinch of pepper.
- Stir until well combined, and taste to ensure the seasoning is to your liking.
- In the last minute of cooking the pasta, reserve 1/2 cup of the cooking water, then add the spinach to the pot. Push the leaves down to submerge them.
- After one minute, drain the pasta and spinach, then return them to the pot.
- Add the ricotta sauce along with part of the reserved cooking water. Stir until the pasta is evenly coated, adding more cooking water as necessary to achieve a smooth and creamy texture.
- Serve immediately, garnishing with extra grated or shaved Parmesan cheese, a drizzle of olive oil, and lemon wedges on the side for that extra zing. If you like a bit of heat, sprinkle some red pepper flakes on top.
Best ways to enjoy it
Serving suggestions
For the best experience, serve this pasta dish warm straight from the pot. Pair it with a simple side salad dressed in a light vinaigrette to balance the creaminess of the pasta. A nice crusty bread would make for a lovely accompaniment too, perfect for soaking up any remaining sauce.
Storage and reheating tips
If you have leftovers (which is a rarity with this crowd-pleaser), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently in a pan over low heat, adding a bit more olive oil or water to maintain the creaminess. Avoid microwaving if possible, as it can make the pasta dry.
Tricks for success
Extra advice
- Always taste your ricotta sauce before mixing it with the pasta. Adjust the seasoning according to your palate.
- If you want an elevated version, consider adding a handful of toasted pine nuts for crunch and flavor.
- A sprinkle of fresh herbs like basil or parsley at the end adds not only flavor but also a beautiful color contrast.
Creative twists
Recipe variations
Feeling adventurous? Try these variations to mix things up:
- Swap the spinach for arugula for a peppery bite.
- Use lemon thyme instead of traditional herbs for an earthy aroma.
- Incorporate grilled chicken or shrimp for a protein boost that’s equally delicious.
- For a creamier dish, stir in a splash of heavy cream.
Common questions
Your questions answered
What type of pasta works best for this recipe?
You can use any type of pasta; however, shapes that hold sauce well, like fusilli or penne, are particularly good choices.
Can I prepare this dish in advance?
While it’s best served fresh, you can prepare the ricotta sauce ahead of time and store it in the refrigerator. Just cook the pasta and spinach just before serving.
Is it possible to make this dish vegan?
Absolutely! Replace the ricotta with a vegan alternative and use nutritional yeast instead of Parmesan for a similar flavor profile.
For more delicious pasta recipes, check out this creamy ricotta chicken pasta. Enjoy your cooking!
Lemon Ricotta Pasta with Spinach
Ingredients
Pasta and Spinach
- 1/2 lb 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, or fusilli) Any type of pasta can be used, especially shapes that hold sauce well.
- 8 oz 8 oz (230 grams) fresh baby spinach, washed Add spinach at the last minute to keep it vibrant.
Sauce Ingredients
- 1 cup 1 cup (9oz/250 grams) whole-milk ricotta Part-skim ricotta can be substituted for a lighter version.
- 1/3 cup 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve Serves as a flavor enhancer.
- 1 Tbsp 1 Tbsp extra virgin olive oil, plus extra for drizzling Use good quality olive oil for best flavor.
- 1 clove 1 garlic clove, grated or pressed Garlic adds depth to the sauce.
- 1 unwaxed lemon 1 unwaxed lemon, zest and juice Zest enhances the lemon flavor.
- Salt and black pepper, to taste Adjust seasoning based on personal preference.
Serving Garnishes
- 3 3 lemon wedges, to serve (optional) Used for an extra zing when serving.
Instructions
Cooking the Pasta
- In a large pot of boiling salted water, cook the pasta according to the package directions until al dente.
Preparing the Ricotta Sauce
- While the pasta is cooking, prepare the ricotta sauce by combining ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and juice in a medium bowl.
- Season with 1/4 tsp of salt and a generous pinch of pepper. Stir until well combined and taste to adjust seasoning.
Finishing the Dish
- In the last minute of cooking the pasta, reserve 1/2 cup of the cooking water, then add the spinach to the pot, pushing the leaves down to submerge them.
- After one minute, drain the pasta and spinach, returning them to the pot.
- Add the ricotta sauce and part of the reserved cooking water. Stir until the pasta is evenly coated, adding more cooking water as necessary to achieve a smooth and creamy texture.
- Serve immediately, garnished with extra grated Parmesan cheese, a drizzle of olive oil, and lemon wedges on the side.