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Creamy Lemon Ricotta Pasta with Spinach

A close-up of Creamy Lemon Ricotta Pasta with Spinach tossed in a rich sauce and topped with lemon zest.
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Prepare a quick and bright pasta dish featuring a creamy sauce made from ricotta cheese, fresh lemon zest, and juice, mixed with wilted spinach.

Ingredients

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  • 12 oz pasta (e.g., linguine or spaghetti)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 5 oz fresh spinach
  • 1 large lemon, zested and juiced
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy cooking water. Drain the pasta.
  2. While the pasta cooks, prepare the sauce base. In a large bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Mix until smooth.
  3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  4. Add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach wilts completely, about 2 to 3 minutes. Remove the skillet from the heat.
  5. Add the ricotta mixture to the skillet with the spinach and garlic. Stir to combine.
  6. Add the drained pasta to the skillet. Pour in 1/4 cup of the reserved pasta water and toss everything together until the sauce coats the pasta evenly and becomes creamy. Add more pasta water, one tablespoon at a time, if the sauce seems too thick.
  7. Season generously with salt and black pepper.
  8. Serve immediately, topped with extra Parmesan cheese.

Notes

  • For a richer sauce, you can substitute heavy cream for some of the reserved pasta water.
  • If you do not have fresh spinach, use frozen spinach, thawed and squeezed very dry.
  • You can add a pinch of red pepper flakes with the garlic for a little heat.

Nutrition

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