As I stood in my kitchen, the scent of fresh lemon wafted through the air, transporting me to sun-drenched Italian terraces. That’s how my love for making Lemon Ricotta Pasta with Spinach blossomed. This delightful dish comes together in under 15 minutes, making it a go-to quick meal for any weeknight. The combination of creamy ricotta, vibrant spinach, and zesty lemon results in a magical burst of flavors that not only tantalizes the taste buds but also feels like a little getaway. Whether you’re feeding a hungry crowd or looking for a light vegetarian option that satisfies, this recipe delivers on all fronts. Curious how to whip up this summery delight? Let’s get cooking!
Why is Lemon Ricotta Pasta a must-try?
Deliciously Bright: This Lemon Ricotta Pasta with Spinach is a flavor explosion! The zesty lemon brightens up the creamy ricotta, making each bite refreshingly delightful.
Quick & Easy: Ready in just 15 minutes, it fits perfectly into your busy weeknight routine without sacrificing taste.
Nutritious Spinach: Packed with fresh greens, you’re getting a nutritious boost while indulging in comfort food.
Versatile Dish: Swap out spinach for kale or arugula, or even add protein like grilled chicken for a fulfilling meal.
Crowd-Pleasing: Perfect for family dinners or impressing guests, this dish combines elegance with simplicity. You’ll want to serve this alongside a vibrant salad or with extra sides like my Crab Pasta Salad to round out the meal!
Lemon Ricotta Pasta Ingredients
• Get ready to create a delightful dish that sings with flavor!
For the Pasta
- Pasta – 1/2 lb (8oz/220 grams); provides the structure and base for the dish. Substitute with any pasta shape you prefer, such as linguine, penne, or fusilli.
For the Sauce
- Ricotta Cheese – 1 cup (9oz/250 grams); adds creaminess and richness. Whole-milk ricotta is recommended for the best texture.
- Parmesan Cheese – 1/3 cup (35 grams); enhances the umami flavor. Feel free to use pecorino or nutritional yeast for a vegan alternative.
- Lemon – Zest and juice of 1 unwaxed lemon; infuses the dish with a refreshing citrus note. Use Meyer lemons for a sweeter flavor option.
- Olive Oil – 1 Tbsp plus more for drizzling; adds richness and helps mix the sauce. Use extra virgin for the best quality.
- Garlic – 1 clove, grated or pressed; provides aromatic depth. Roasted garlic can be used for a milder taste.
- Salt and Black Pepper – To taste; essential for seasoning; adjust to personal preference.
For the Greens
- Fresh Baby Spinach – 8 oz (230 grams); provides added nutrition and color. Can be swapped with other greens like kale or arugula.
This Lemon Ricotta Pasta and Spinach is full of flavors that will brighten up any meal! Enjoy the fresh ingredients and quick preparation—perfect for busy nights!
Step‑by‑Step Instructions for LEMON RICOTTA PASTA & SPINACH
Step 1: Cook Pasta
In a large pot, bring salted water to a rolling boil, then add 1/2 lb of pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. The pasta should be firm when bitten, but not hard. Stir occasionally to prevent sticking. Once done, reserve 1/2 cup of the pasta cooking water before draining it in a colander.
Step 2: Prepare Sauce
While the pasta is cooking, combine 1 cup of ricotta cheese, 1 Tbsp olive oil, 1/3 cup of grated Parmesan, 1 grated garlic clove, the zest of 1 unwaxed lemon, and the juice of that lemon in a medium bowl. Mix thoroughly until smooth and creamy. Season the mixture generously with salt and black pepper to enhance the flavors.
Step 3: Add Spinach
In the last minute of the pasta cooking time, add 8 oz of fresh baby spinach directly into the boiling pasta water. Stir well to ensure the spinach wilts and brightens in color but remains vibrant. This should take about 30 seconds, allowing the greens to retain their nutrients while getting tender.
Step 4: Combine Ingredients
Drain the pasta and spinach mixture, then return everything to the pot over low heat. Add the prepared ricotta sauce, gently stirring to combine. Gradually pour in the reserved pasta cooking water, mixing until the sauce has a creamy consistency that coats the pasta beautifully. Adjust with more water as necessary, aiming for a silky texture.
Step 5: Serve
Dish up generous portions of the Lemon Ricotta Pasta with Spinach onto plates. Garnish each serving with extra grated Parmesan, a drizzle of olive oil, and lemon wedges for an additional fresh pop. For a hint of spice, feel free to sprinkle red pepper flakes on top. Enjoy this zesty, comforting dish!
Make Ahead Options
These Lemon Ricotta Pasta with Spinach preparations are perfect for busy home cooks looking to save time! You can prepare the ricotta mixture (1 cup of ricotta, olive oil, Parmesan, garlic, lemon zest, and juice) up to 24 hours in advance. Store it in an airtight container in the refrigerator to keep it fresh. Additionally, you can cook the pasta up to 3 days ahead of time; just drain it, toss it with a little olive oil, and refrigerate. On the day you plan to serve, heat the ricotta mixture gently and follow the steps to combine with freshly cooked spinach and pasta. This way, you’ll enjoy restaurant-quality results with minimal effort!
Expert Tips for Lemon Ricotta Pasta
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Creamy Texture: Gradually add reserved pasta water to achieve the desired creamy texture; you may not need all of it, so go slow.
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Spinach Care: Avoid overcooking spinach to retain its vibrant color and essential nutrients. It should be just wilted for optimal freshness.
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Flavor Boost: For warmer ricotta sauce, heat gently in the pot after combining with pasta. This keeps everything at the perfect serving temperature.
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Taste Adjustments: Adjust salt and pepper to your preference after combining ingredients; tastes can change once the ricotta sauce is mixed in.
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More Greens: Feel free to incorporate other leafy greens like kale or arugula in place of spinach for a different flavor profile in your Lemon Ricotta Pasta.
What to Serve with Lemon Ricotta Pasta with Spinach
Imagine a table set with delightful flavors that elevate your zesty Lemon Ricotta Pasta with Spinach to a feast!
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Garlic Bread: This warm, crusty classic is perfect for soaking up any leftover sauce, enhancing every bite.
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Mixed Green Salad: A fresh salad with crunchy veggies and a light vinaigrette adds a refreshing contrast to the creamy pasta.
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Grilled Asparagus: The smoky flavor of grilled asparagus pairs beautifully with the bright lemon notes of your pasta.
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Roasted Cherry Tomatoes: Sweet, roasted tomatoes add a burst of flavor, along with a pop of color to your plate.
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Lemon Zest Muffins: For a light dessert, these breezy muffins echo the citrus theme, leaving a sweet memory to end the meal.
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Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio will complement the vibrant flavors, making each sip sing alongside your dish.
Elevate your meal by mixing textures and flavors, turning your Lemon Ricotta Pasta with Spinach into a memorable dining experience!
How to Store and Freeze Lemon Ricotta Pasta
Fridge: Store any leftover Lemon Ricotta Pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or olive oil for best results.
Freezer: While fresh pasta dishes are best enjoyed right away, you can freeze Lemon Ricotta Pasta for up to 1 month. Freeze in an airtight container, but note that the texture may change upon reheating.
Reheating: For the best taste, reheat frozen portions in the refrigerator overnight before warming gently in a pan with a little reserved pasta water or olive oil to restore creaminess.
Serving Suggestion: Consider adding a touch of fresh lemon juice or additional Parmesan when reheating to revive the dish’s brightness and flavor.
LEMON RICOTTA PASTA & SPINACH Variations
Feel free to get creative with this recipe and make it your own—there’s so much you can do!
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Herb Boost: Add fresh basil or parsley for an aromatic lift that complements the lemon and ricotta beautifully. Just toss in during the mixing step for maximum freshness!
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Dairy-Free: Substitute ricotta with a plant-based alternative like cashew cream for a dairy-free version that still delivers creaminess.
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Protein-Packed: Incorporate grilled chicken or shrimp to turn this into a heartier meal, perfect for satisfying those bigger appetites. Just add in the protein at the end for an easy enhancement!
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Legume Twist: Mix in some cooked chickpeas or white beans for an extra protein boost and delightful texture, creating an even more filling dish.
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Extra Veggies: Toss in cherry tomatoes or roasted bell peppers for a pop of color and an added layer of flavor. The natural sweetness of the veggies will meld beautifully with the lemon.
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Nutty Flavor: Sprinkle toasted pine nuts or walnuts on top for a satisfying crunch, creating a delightful contrast to the creamy pasta.
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Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for a spicy twist that contrasts with the creamy sauce, perfect for those who enjoy a heat boost!
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Zesty Lemon Variations: Swap the regular lemon for a Meyer lemon for a sweeter, more delicate flavor that adds an exciting twist to the dish.
When you’re in the mood for another delectable dish, why not check out my refreshing Lemon Poppy Seed or my creamy Spinach Mushroom Lasagna? The possibilities are endless!
Lemon Ricotta Pasta with Spinach Recipe FAQs
How do I choose the right lemon?
Absolutely! When selecting lemons for your Lemon Ricotta Pasta, look for ones that are firm, glossy, and heavy for their size. Avoid any lemons with dark spots or a dull appearance, as these can indicate overripeness. If you can find Meyer lemons, they offer a sweeter flavor that pairs beautifully with ricotta.
How should I store leftover Lemon Ricotta Pasta?
Very good question! To keep your Lemon Ricotta Pasta fresh, store any leftovers in an airtight container in the refrigerator for up to 2 days. When you’re ready to enjoy it again, reheat gently on the stovetop with a splash of water or olive oil to revive the creamy texture.
Can I freeze Lemon Ricotta Pasta?
Certainly! While it’s best enjoyed fresh, you can freeze Lemon Ricotta Pasta for up to 1 month. To do so, place it in an airtight container, ensuring it’s well-sealed to prevent freezer burn. When reheating, it’s helpful to let it thaw in the fridge overnight, then warm it gently on the stove with a little reserved pasta water or olive oil to bring back the creaminess.
What should I do if my pasta is too dry after mixing?
I know that can be a common issue! If you find that your pasta is too dry after mixing in the ricotta sauce, don’t fret. Just gradually add in the reserved pasta cooking water, stirring continuously until you’ve achieved a creamy consistency. Start with a small amount—about a tablespoon at a time—and mix until you get the desired texture.
Is Lemon Ricotta Pasta suitable for people with dairy allergies?
Great consideration! This recipe contains ricotta and Parmesan, which are dairy products. For those with dairy allergies or lactose intolerance, I recommend using dairy-free alternatives such as cashew cream or a vegan ricotta substitute made from blended nuts or tofu. Nutritional yeast can serve as a good substitute for Parmesan to maintain that cheesy flavor without dairy.
Are there any nutritional modifications I should consider?
Absolutely! If you’re looking to lighten this dish, consider using whole wheat pasta, which adds fiber, or swap out half of the ricotta for Greek yogurt for a protein boost. If you’re watching your sodium intake, you can reduce the Parmesan cheese or use a low-sodium cheese instead, ensuring that you still enjoy that creamy texture without compromising on flavor.
Lemon Ricotta Pasta & Spinach: A Bright 15-Minute Delight
Ingredients
Equipment
Method
- In a large pot, bring salted water to a rolling boil, then add 1/2 lb of pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining it in a colander.
- While the pasta is cooking, combine 1 cup of ricotta cheese, 1 Tbsp olive oil, 1/3 cup of grated Parmesan, 1 grated garlic clove, the zest of 1 unwaxed lemon, and the juice of that lemon in a medium bowl. Mix thoroughly until smooth and creamy. Season with salt and black pepper.
- In the last minute of cooking, add 8 oz of fresh baby spinach into the boiling pasta water to wilt.
- Drain the pasta and spinach mixture, return it to the pot over low heat, and add the prepared ricotta sauce. Gradually stir in the reserved pasta water until creamy.
- Serve generous portions with extra grated Parmesan, a drizzle of olive oil, and lemon wedges.
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