Lemon Ricotta Pasta with Spinach
A comforting and refreshing dish featuring creamy ricotta, vibrant spinach, and zesty lemon, perfect for any weeknight dinner or brunch.
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.
Notes
For the best experience, serve warm straight from the pot. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.