Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 100  C
Servings: 4
Best Season: Spring, Summer
Description

This Creamy Lemon Ricotta Pasta with Spinach is a light, zesty, and satisfying dish that combines velvety ricotta cheese, fresh baby spinach, and bright lemon flavors for a quick and wholesome weeknight dinner. Perfectly cooked pasta is tossed in a creamy, citrus-infused sauce that’s both comforting and refreshing.

Ingredients
    For the Pasta Base:
  • 12 oz (340 g)
  • Water for boiling
  • 1 tbsp salt (for pasta water)
    • For the Creamy Ricotta Sauce:
  • 1 cup (240 g)
  • 1 tbsp lemon zest (from 1 large lemon)
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic (minced)
  • 1/4 cup (60 ml)
  • 1/4 cup (25 g)
  • 2 tbsp olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
    • For the Add-ins:
  • 4 cups (120 g)
  • 1/4 tsp red pepper flakes (optional, for heat)
  • Extra Parmesan, for garnish
  • Fresh basil or parsley (chopped, optional for garnish)
Instructions
    Boil the Pasta
  1. 1
    Bring a large pot of salted water to a boil (100°C). Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
    2. Sauté Garlic and Wilt the Spinach
  2. 2
    In a large pan, heat 2 tbsp olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Toss in the spinach and stir until just wilted (about 2–3 minutes). Set aside.
    3. Mix the Ricotta Sauce
  3. 3
    In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, Parmesan, salt, and pepper. Stir in about 1/4 cup of reserved hot pasta water to create a smooth, creamy sauce.
    4. Combine Pasta with Sauce
  4. 4
    Add the drained pasta to the skillet with the spinach and garlic. Pour the ricotta sauce over the pasta and gently toss to coat everything evenly. If needed, add more pasta water, 1 tbsp at a time, until the sauce reaches your desired consistency.
    5. Finish and Serve
  5. 5
    Sprinkle with red pepper flakes (if using), additional Parmesan, and fresh herbs like basil or parsley. Serve warm with a lemon wedge on the side for extra zing.
Note
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of water or milk when reheating to restore creaminess.
  • Pasta Type: Linguine, fettuccine, or spaghetti works best, but short pastas like penne or rigatoni are also great.
  • Ricotta Substitute: Use cottage cheese for a lighter version or mascarpone for extra richness.
  • Add Protein: Add grilled chicken, shrimp, or sautéed mushrooms for extra protein.
  • Lemon: Use fresh lemon juice only; bottled lemon juice lacks the same flavor.
Keywords: quick dinner, ricotta pasta, creamy lemon pasta, vegetarian, weeknight meal
Read it online: https://petitepanini.com/recipe/creamy-lemon-ricotta-pasta-with-spinach-recipe/