Lemon Ricotta Pasta & Spinach
A delightful pasta dish that blends the creaminess of ricotta with the freshness of lemon and vibrant spinach, creating a quick and satisfying meal.
Ingredients
Pasta and Sauce Base
- 8 oz 1/2 lb (8oz/220 grams) pasta Choose your favorite type like spaghetti, linguine, penne, or fusilli.
- 1 cup 1 cup (9oz/250 grams) whole-milk ricotta Adds depth and luxurious texture.
- 35 grams 1/3 cup (35 grams) grated Parmesan cheese Sharp, nutty flavor elevating the dish.
- 1 Tbsp 1 Tbsp extra virgin olive oil Enhances the dish flavors.
- 1 clove 1 garlic clove (grated or pressed) Adds aromatic depth.
- 1 unwaxed lemon 1 unwaxed lemon (zest and juice) Provides brightness to the sauce.
- Salt Salt and black pepper, to taste Essential seasonings.
Vegetables
- 8 oz 8 oz (230 grams) fresh baby spinach Brings color and nutritional goodness.
Optional Serving
- 3 3 lemon wedges (optional, for serving) Adds extra citrus kick.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente.
Preparing the Ricotta Sauce
- In a medium bowl, combine the whole-milk ricotta, extra virgin olive oil, grated Parmesan cheese, and garlic. Add the fresh lemon zest and juice.
- Season the mixture with about 1/4 teaspoon salt and a good pinch of black pepper. Stir until creamy and adjust seasoning if needed.
Adding Spinach
- With one minute left on the pasta cooking time, add the fresh spinach and gently stir.
Combining and Serving
- Drain the pasta and spinach, reserving about 1/2 cup cooking water. Return to the pot, then add the ricotta sauce and a splash of reserved pasta water.
- Stir gently to coat evenly, adjusting with more pasta water for desired sauce texture.
- Serve immediately in warmed bowls, garnishing with extra Parmesan, a drizzle of olive oil, and lemon wedges.
Notes
Make sure not to overcook the pasta and reserve enough cooking water for the sauce. For variations, consider adding cherry tomatoes or zucchini, using whole wheat pasta, or substituting with a dairy-free ricotta.