Lemon Ricotta Pasta & Spinach
A creamy, flavorful pasta dish with ricotta, fresh spinach, and zesty lemon. Quick to prepare with minimal effort, this American-style meal is family-friendly and perfect for busy or relaxed dinners.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 lb (220 grams) pasta (spaghetti, linguine, penne, etc.)
1 cup (250 grams) whole-milk ricotta cheese
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 (optional, for serving)
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
Salt and black pepper, to taste
Instructions
Cook pasta in boiling salted water until al dente, then drain.
Heat 1 Tbsp olive oil in a large skillet. Add garlic and sauté for 1 minute.
Add baby spinach to the pan and cook until wilted (2-3 minutes).
In a bowl, mix ricotta, Parmesan, lemon zest, lemon juice, and black pepper until smooth.
Stir half the pasta into the spinach mixture. Add the ricotta mixture and toss to coat.
Add remaining pasta and drizzle in pasta water as needed to create a glossy sauce.
Season with salt and pepper, then serve with lemon wedges and extra Parmesan (optional).
Notes
Substitute gluten-free pasta for a gluten-free version.
Part-skim ricotta can be used, but the sauce may be less creamy.
Add reserved pasta water to loosen the sauce if needed.
Finish with chopped herbs like parsley for extra freshness.