Description
Lemon Ricotta Pasta with Spinach is a bright, creamy, and satisfying vegetarian main course that combines al dente pasta with a luscious lemon-ricotta sauce, fresh spinach, and a touch of Parmesan. Ready in just 25 minutes, it’s a deliciously quick dinner that feels light and fresh yet totally comforting.
Ingredients
Pasta
- 12 oz pasta (spaghetti, penne, or your choice)
Sauce & Vegetables
- 1 cup ricotta cheese
- 2 cups fresh spinach (roughly chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
Seasoning & Garnish
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional for extra flavor)
- Fresh basil (for garnish, optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 9–11 minutes. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.
- Sauté Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, just until fragrant—be careful not to burn the garlic.
- Wilt the Spinach: Add the chopped spinach to the skillet with the garlic. Cook, stirring often, until the spinach wilts down, about 2–3 minutes.
- Mix Ricotta & Lemon: In a large mixing bowl, stir together the ricotta cheese, lemon zest, and lemon juice until smooth, creamy, and well combined.
- Toss Pasta & Vegetables: Add the drained pasta to the skillet with the spinach and garlic. Use tongs to gently toss and coat the pasta in the garlicky oil and spinach mixture.
- Combine with Ricotta Mixture: Add the ricotta-lemon mixture to the skillet with the pasta. Toss everything gently to coat, adding reserved pasta water a little at a time as needed to create a creamy sauce.
- Season & Finish: Season the pasta with salt and pepper to taste. Sprinkle with Parmesan cheese if desired. Toss again to distribute flavor.
- Serve: Serve the pasta warm, garnished with fresh basil leaves if you like, and enjoy this fresh, citrusy dish!
Notes
- You can add grilled chicken or sautéed shrimp for extra protein.
- Swap spinach for other greens like kale or arugula for variety.
- Use dairy-free ricotta and vegan Parmesan for a vegan version.
- Fresh herbs such as thyme, rosemary, or parsley add extra brightness.
- Store leftovers in an airtight container in the fridge for up to 3 days. Gently reheat in a skillet with a splash of olive oil or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
