If you are craving a pasta dish that feels like a fresh breeze on your plate, this Lemon Ricotta Pasta with Spinach Recipe will absolutely delight you. It’s creamy, tangy, and bursting with vibrant flavors that sing in harmony. The luscious ricotta melds perfectly with bright lemon zest and fresh baby spinach, making every forkful a delicious celebration of simple, wholesome ingredients. Whether you’re whipping it up for a cozy weeknight dinner or impressing friends with a fuss-free yet elegant meal, this Lemon Ricotta Pasta with Spinach Recipe is destined to become a beloved staple in your culinary rotation.
Ingredients You’ll Need
Every ingredient in this Lemon Ricotta Pasta with Spinach Recipe plays an essential role, creating a balance of creamy texture, fresh brightness, and satisfying flavor. These simple staples are easy to find but come together to make something truly special.
- 12 ounces pasta (fettuccine or linguine): Choose your favorite type to provide the comforting base with just the right bite.
- 1 cup whole milk ricotta cheese: Adds a rich, creamy texture that makes the sauce irresistibly silky.
- 3 cups fresh baby spinach: Brings vibrant color and a subtle earthiness that complements the creamy sauce.
- 1 lemon (zested and juiced): Provides zingy brightness that lifts the entire dish.
- 2 cloves garlic (minced): Adds aromatic depth and slight pungency to the flavor profile.
- 1/4 cup grated Parmesan cheese: Offers a nutty saltiness to round out the sauce perfectly.
- 2 tablespoons olive oil: Used for sautéing to infuse the dish with a delicate fruity richness.
- Salt and freshly ground black pepper to taste: Essential seasonings that enhance every component.
- 1/4 teaspoon crushed red pepper flakes (optional): For those who want a gentle kick of heat.
- 1/4 cup reserved pasta water: Helps loosen the sauce to the perfect creamy consistency.
How to Make Lemon Ricotta Pasta with Spinach Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook your pasta until just al dente, following the package instructions carefully for that perfect tender yet firm bite. Remember to reserve 1/4 cup of the pasta cooking water before draining – this little trick helps create a sauce that’s creamy but not heavy.
Step 2: Sauté Garlic and Spinach
While your pasta cooks, heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and let it gently cook for about a minute until fragrant – don’t let it brown! Add the fresh baby spinach and sauté for 2 to 3 minutes, allowing it to wilt down and release its wonderful earthy aroma.
Step 3: Create the Creamy Lemon Ricotta Sauce
Turn the heat down to low and add the ricotta cheese, lemon juice, and lemon zest straight into the skillet. Sprinkle in the Parmesan and crushed red pepper flakes if you’re using them. Stir thoroughly until the mixture is smooth and luscious, perfectly marrying the creamy cheese and bright lemon elements together.
Step 4: Combine Pasta and Sauce
Throw the cooked pasta into the skillet and toss it gently to coat every strand in that creamy, zesty sauce. If the sauce feels too thick, add a splash or two of the reserved pasta water to achieve your preferred consistency. Finally, season with salt and freshly ground black pepper to taste – the proper seasoning really brings all those beautiful flavors to life.
Step 5: Serve Warm and Enjoy
Serve the pasta warm, making sure to scoop plenty of that gorgeous lemon ricotta sauce and tender spinach onto each plate. For an extra touch, sprinkle on a little more Parmesan cheese and a crack of black pepper before digging in.
How to Serve Lemon Ricotta Pasta with Spinach Recipe
Garnishes
Enhance your presentation with a sprinkle of freshly grated Parmesan, a few twists of black pepper, and a small handful of chopped fresh parsley or basil for a pop of green freshness. A few lemon zest curls on top will make it look as vibrant as it tastes.
Side Dishes
This pasta pairs beautifully with crisp, refreshing sides like a simple mixed green salad with a lemon vinaigrette or garlic-roasted asparagus. For a heartier meal, grilled chicken or shrimp are fantastic companions that blend effortlessly with the creamy texture and bright notes of the dish.
Creative Ways to Present
For a dinner party, serve this pasta family-style in a beautiful large bowl to encourage sharing. Or plate it neatly twirled into nests on individual plates, adding a lemon wedge for guests to squeeze fresh juice as they please. You might even drizzle a little extra virgin olive oil or a balsamic reduction around the edges for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Ricotta Pasta with Spinach Recipe in an airtight container in the refrigerator for up to 3 days. To keep the creamy sauce from drying out, stir in a teaspoon of olive oil before sealing.
Freezing
This pasta is best enjoyed fresh due to the delicate ricotta and spinach. However, if you must freeze, place portions in airtight freezer-safe containers and consume within 1 month. Thaw overnight in the fridge before reheating gently.
Reheating
When reheating, warm the pasta gently on the stovetop over low heat or in the microwave, adding a splash of water or broth to bring back creaminess and prevent the ricotta sauce from drying out. Stir frequently for even warming.
FAQs
Can I use a different type of pasta?
Absolutely! While fettuccine or linguine work wonderfully, feel free to substitute with penne, farfalle, or even gluten-free pasta to suit your preference or dietary needs.
Is this recipe vegetarian-friendly?
Yes, this Lemon Ricotta Pasta with Spinach Recipe is perfect for vegetarians. Just ensure your Parmesan is vegetarian-friendly or swap it for a plant-based alternative.
Can I add protein to this dish?
Definitely! Grilled chicken, shrimp, or even sautéed mushrooms add a great protein boost and make the dish more filling without overpowering the bright, creamy flavors.
How can I make this dish vegan?
To make a vegan version, use plant-based ricotta and Parmesan substitutes, and replace the dairy with your preferred vegan alternatives. The lemon and spinach will keep the dish flavorful and fresh.
What if I don’t have fresh spinach?
You can substitute baby spinach with frozen chopped spinach; just thaw and squeeze out excess moisture before adding it to the sauté. Alternatively, kale or Swiss chard are great leafy greens to experiment with.
Final Thoughts
This Lemon Ricotta Pasta with Spinach Recipe is one of those dishes that feels like a warm hug from the inside out. Its refreshing lemon notes paired with creamy ricotta and vibrant spinach create a wonderful harmony that’s truly irresistible. Whether you’re new to cooking or a seasoned pro, this recipe is easy, satisfying, and guaranteed to brighten your table. Give it a try soon, and get ready to fall in love all over again with fresh, simple Italian comfort food.
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Lemon Ricotta Pasta with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A bright and creamy Lemon Ricotta Pasta with fresh spinach, combining tender pasta with a luscious ricotta-lemon sauce, flavored with garlic and Parmesan for a deliciously simple Italian vegetarian main course.
Ingredients
Pasta
- 12 ounces pasta (such as fettuccine or linguine)
Sauce
- 1 cup whole milk ricotta cheese
- 3 cups fresh baby spinach
- 1 lemon (zested and juiced)
- 2 cloves garlic (minced)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup reserved pasta water
Seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta until al dente following package instructions. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
- Sauté garlic and spinach: In a large skillet over medium heat, warm olive oil and sauté minced garlic for about 1 minute until fragrant. Add fresh spinach and cook for 2–3 minutes until wilted.
- Make the sauce: Reduce heat to low and stir in ricotta cheese, lemon juice, lemon zest, Parmesan cheese, and red pepper flakes if using. Stir gently until combined and creamy.
- Toss pasta with sauce: Add the cooked pasta to the skillet and toss to coat evenly. If the sauce is too thick, add some reserved pasta water a splash at a time until the sauce reaches your desired consistency.
- Season and serve: Taste and season with salt and freshly ground black pepper. Serve warm, topped with extra Parmesan if desired.
Notes
- You can use any pasta shape you prefer, including gluten-free options.
- Add grilled chicken or shrimp to boost protein content.
- For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.
