Lemon Ricotta Pasta with Spinach Recipe
A fresh and creamy Lemon Ricotta Pasta with Spinach recipe that combines tangy lemon, smooth ricotta, and vibrant spinach to create a light yet satisfying meal perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling, Sautéing, Tossing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 12 oz (340 g) pasta (spaghetti or your preferred type)
Cheese and Dairy
- 1 cup (250 g) ricotta cheese
- Grated Parmesan cheese (optional, for garnish)
Produce
- Zest and juice of 1 lemon
- 2 cups (60 g) fresh spinach, roughly chopped
- 2 cloves garlic, minced
Oils and Seasonings
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Cook Pasta: Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Wilt Spinach: Add the spinach to the skillet and cook for 2-3 minutes until wilted. Remove the skillet from heat.
- Prepare Sauce: In a bowl, whisk together the ricotta cheese, lemon zest, lemon juice, salt, and black pepper until smooth.
- Combine Ingredients: Add the cooked pasta to the skillet with the spinach, then pour the ricotta mixture over the pasta. Toss everything together, gradually adding reserved pasta water until the sauce reaches your desired consistency.
- Serve: Serve immediately, garnished with grated Parmesan cheese, if desired.
Notes
- Reserve pasta water to adjust sauce consistency for a creamier texture.
- Use fresh lemon juice and zest for the best flavor.
- Add grated Parmesan cheese for extra depth of flavor and richness.
- This recipe can be made gluten-free by using gluten-free pasta.
- For extra protein, consider adding grilled chicken or a plant-based protein.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 25 mg
Keywords: lemon ricotta pasta, spinach pasta, creamy pasta recipe, vegetarian pasta, easy pasta dinner, Italian pasta dish
