Description
This Easy Lemon Ricotta Pasta & Spinach is a creamy, bright, and satisfying dish that comes together in just 20 minutes. Combining ricotta cheese, fresh spinach, Parmesan, and lemon, it offers a light yet flavorful pasta perfect for quick weeknight meals or a simple Italian-inspired dinner.
Ingredients
Pasta
- 12 oz (340 g) pasta (penne, spaghetti, or fettuccine)
Cheese & Dairy
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
Vegetables & Herbs
- 2 cups baby spinach
- Zest of 1 lemon
- Fresh basil or parsley, for garnish
Other Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- Salt and black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water to help loosen the sauce later.
- Prepare the Sauce: In a large bowl, whisk together ricotta cheese, grated Parmesan, olive oil, lemon zest, lemon juice, minced garlic, salt, and black pepper until smooth and combined.
- Combine Pasta and Spinach: Add the hot drained pasta and fresh baby spinach to the bowl with the ricotta mixture.
- Toss and Adjust Consistency: Toss everything together thoroughly until the spinach wilts and the pasta is coated. Gradually add reserved pasta water as needed to achieve a creamy sauce that clings to the pasta.
- Garnish and Serve: Sprinkle with fresh basil or parsley and extra Parmesan cheese if desired. Serve immediately while warm for best flavor and texture.
Notes
- Add grilled chicken or shrimp for extra protein to make it a more substantial meal.
- Use whole wheat pasta for additional fiber and a heartier texture.
- Best served immediately while the pasta is warm and the spinach is fresh and wilted.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
