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Lemon Ricotta Pasta with Spinach

A vibrant and creamy dish combining the freshness of lemon, the richness of ricotta cheese, and the nutritious touch of fresh spinach, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 410
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces pasta (spaghetti, linguine, or penne)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups fresh baby spinach
Creamy Sauce Ingredients
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
Garnish
  • 2 tablespoons chopped fresh parsley

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of the pasta water.
Preparing the Sauce
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  2. Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
  3. Reduce the heat to low and stir in the ricotta cheese, Parmesan, lemon zest, and lemon juice until creamy.
Combining Ingredients
  1. Toss in the cooked pasta and stir gently to coat, adding reserved pasta water if needed for a smoother consistency.
  2. Season with salt, black pepper, and optional red pepper flakes according to your preference.
  3. Garnish with chopped parsley and serve warm.

Notes

For added flavor, serve with extra grated Parmesan or a squeeze of fresh lemon juice. Pairs well with grilled chicken or shrimp.