Name: Lemon Ricotta Pasta with Spinach Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 8 oz linguine or spaghetti pasta; 1 cup whole milk ricotta cheese; 1 lemon, zested and juiced; 1 clove garlic, finely grated; Salt, to taste; Black pepper, to taste; 2 cups fresh spinach; 1/2 cup reserved pasta water; 1 tbsp olive oil (optional, for serving)

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Introduction

This Lemon Ricotta Pasta with Spinach is a bright, creamy dish that’s quick to prepare and full of fresh flavors. It’s perfect for a light lunch or an easy dinner that feels a little special. The combination of tangy lemon and smooth ricotta makes every bite deliciously satisfying.

A large white bowl filled with creamy fettuccine pasta, coated with a rich white sauce mixed with bright green spinach leaves evenly distributed throughout the noodles. The pasta is layered thickly and piled high, sprinkled on top with finely grated cheese, crushed red pepper flakes, and small flecks of black pepper for contrast. In the background, there is a wooden bowl with roasted golden-brown potatoes garnished with herbs, and a lemon cut in half on a wooden board. The scene is set on a white marbled surface with natural daylight highlighting the textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz pasta (linguine or spaghetti)
1 cup whole milk ricotta cheese
1 lemon, zested and juiced
1 clove garlic, finely grated
2 cups fresh spinach
1/2 cup reserved pasta water
Salt, to taste
Black pepper, to taste
1 tbsp olive oil (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
Step 2: In a large bowl, combine ricotta, lemon zest, lemon juice, garlic, salt, and black pepper. Mix until smooth and well blended.
Step 3: Return the drained pasta to the pot. Add the fresh spinach and stir until it wilts from the heat of the pasta.
Step 4: Pour the hot pasta and spinach into the ricotta mixture. Toss everything together, gradually adding the reserved pasta water until the sauce reaches a creamy consistency.
Step 5: Taste and adjust seasoning with more salt or pepper if needed. Serve warm, optionally garnished with extra lemon zest or a drizzle of olive oil.

Tips & Variations

For added protein, stir in cooked chicken or shrimp before serving.
Swap spinach for arugula or kale for a different green and flavor.
Use fresh lemon juice for the brightest taste, and avoid bottled lemon juice when possible.
If you prefer a richer sauce, add a tablespoon of grated Parmesan cheese.
For a vegan version, substitute ricotta with a plant-based ricotta alternative.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it cools; reheat gently in a pan with a splash of water or olive oil to restore creaminess.

How to Serve

A close-up of a white bowl filled with creamy pasta spirals layered with wilted dark green spinach leaves, topped with a generous sprinkle of grated white cheese and red chili flakes, creating a textured topping with specks of green herbs scattered over. The pasta has a smooth, rich sauce coating and is tightly curled in medium-sized nests stacked loosely in the bowl. In the blurred background, two wooden plates hold browned food items on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this recipe works well with linguine, spaghetti, penne, or any pasta shape you prefer. Just adjust cooking times as needed.

Is it necessary to reserve pasta water?

Yes, reserved pasta water helps to loosen the sauce and allows it to coat the pasta smoothly, giving the dish a creamy texture without adding extra cream.