Description
Lemon ricotta pasta & spinach is a creamy, zesty, and fresh pasta dish made with ricotta, lemon, baby spinach, and Parmesan. A satisfying vegetarian meal ready in 30 minutes.
Ingredients
½ lb (8 oz / ~220 g) pasta (spaghetti, linguine, penne, fusilli)
1 cup (9 oz / ~250 g) whole-milk ricotta
8 oz (230 g) fresh baby spinach, washed
⅓ cup (35 g) grated Parmesan cheese, plus extra to serve
1 unwaxed lemon, zest and juice
3 lemon wedges, to serve (optional)
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
Salt and black pepper, to taste
Optional: pinch of red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Meanwhile, prepare the sauce.
- In a medium bowl, combine the ricotta, olive oil (1 Tbsp), grated Parmesan (⅓ cup), garlic (pressed or grated), lemon zest and lemon juice. Season with about ¼ tsp salt and a good pinch of black pepper. Stir until well combined; taste and adjust seasoning if needed.
- In the last minute of the pasta’s cooking time, reserve ½ cup of the pasta cooking water, then add the baby spinach to the pot. Stir well and push the leaves down to submerge them in the hot water. After about 1 minute (just enough to wilt them), drain the pasta+spinach and return them to the same pot.
- Add the ricotta‑cheese mixture to the pasta+spinach in the pot. Pour in part of the reserved cooking water (start with about ¼‐½ cup) and stir well to coat the pasta. Add more cooking water as needed until you reach a smooth, creamy texture—not watery, but well‑emulsified.
- Serve immediately. Garnish with extra grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired (for freshly squeezed juice at the table). If you like a bit of heat, sprinkle on a nice pinch of red pepper flakes.
Notes
Reserve extra pasta water in case you need to adjust the sauce consistency.
Swap in part-skim ricotta for a lighter version.
Use other greens like kale or chard if preferred.
Best served fresh, but leftovers can be stored up to 3–4 days.
Not suitable for freezing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 538 kcal
- Carbohydrates: 64 g
- Protein: 26 g