Why You’ll Love This Recipe
If you’re looking for a fast, fresh, and flavorful meal, this lemon ricotta pasta with spinach is the answer. The creamy ricotta sauce is tangy with lemon zest and juice, while the spinach adds a touch of greenery. Plus, it’s simple to make, light on ingredients, and full of satisfying flavor—making it an excellent choice for a weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
- 1 cup (9oz/250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, to serve (optional)
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Directions
- Cook the pasta in a large pot of boiling salted water according to the package instructions until al dente.
- While the pasta is cooking, make the ricotta sauce. In a medium bowl, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, lemon juice, salt, and pepper. Stir until well combined.
- In the last minute of cooking, reserve 1/2 cup of pasta water. Add the spinach to the pot, stirring to submerge it. After 1 minute, drain the pasta and spinach and return them to the pot.
- Add the ricotta sauce and some of the reserved pasta water. Stir until the pasta is well coated, adding more water as needed to achieve a creamy texture.
- Serve immediately, garnished with extra Parmesan, a drizzle of olive oil, and lemon wedges for extra fresh juice if desired.
Servings and Timing
- Servings: 3
- Prep time: 13 minutes
- Cook time: 10 minutes
- Total time: 13 minutes
Variations
- Add protein: For a heartier meal, try adding grilled chicken, smoked salmon, or even sautéed shrimp.
- Add vegetables: Consider adding sautéed asparagus, peas, or cherry tomatoes for extra flavor and nutrients.
- Whole grain option: Use whole grain pasta for added fiber and a healthier twist.
- Spicy kick: Add a pinch of red pepper flakes for a little heat.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the microwave or on the stovetop, adding a splash of water or olive oil to prevent drying out.
FAQs
Can I use any type of pasta?
Yes, you can use any pasta you prefer, such as spaghetti, penne, or fusilli. Just make sure to adjust the cooking time according to the pasta type.
Can I use a different cheese instead of Parmesan?
Yes, you can use Grana Padano or Pecorino Romano for a similar flavor.
Can I skip the spinach?
Yes, you can skip the spinach or swap it for other greens like arugula or kale.
Can I make this recipe dairy-free?
Yes, you can substitute the ricotta with a dairy-free alternative like almond ricotta or cashew cream.
How do I make the sauce extra creamy?
Add a little more ricotta or a splash of heavy cream for a richer texture.
Can I prepare this dish in advance?
It’s best served fresh, but you can prepare the ricotta sauce ahead of time and just cook the pasta and spinach when ready to serve.
Can I add more vegetables?
Yes, you can include vegetables like sautéed zucchini, mushrooms, or peas for extra flavor and nutrition.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I freeze this dish?
Freezing is not recommended due to the texture of the ricotta, but you can freeze the ricotta sauce separately and reheat it later.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the pasta.
Conclusion
This 10-minute lemon ricotta pasta with spinach is a quick, simple, and delicious meal perfect for busy days. The creamy ricotta and zesty lemon sauce make it a flavorful dish that’s both comforting and light. Whether you enjoy it on its own or with added protein, it’s a versatile recipe that’s sure to satisfy your cravings.
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Easy Lemon Ricotta Pasta with Spinach
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This 10-minute lemon ricotta pasta with spinach is a quick and flavorful meal that’s perfect for busy weeknights. The creamy ricotta sauce is complemented by bright lemon zest and a handful of fresh spinach, making it light yet satisfying. Ready in under 15 minutes, this easy pasta dish is a weeknight dinner hero.
Ingredients
1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli, etc.)
1 cup (9oz/250 grams) whole-milk ricotta
8 oz (230 grams) fresh baby spinach, washed
1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
1 unwaxed lemon, zest and juice
3 lemon wedges, to serve (optional)
1 tablespoon extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
Salt and black pepper, to taste
Instructions
-
Cook the pasta in a large pot of boiling salted water according to the package instructions until al dente.
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While the pasta cooks, prepare the ricotta sauce. In a medium bowl, combine ricotta, olive oil, Parmesan, garlic, lemon zest, lemon juice, salt, and pepper. Stir until smooth and well combined.
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In the last minute of cooking, reserve 1/2 cup of pasta water. Add the spinach to the pot and cook for 1 minute, then drain the pasta and spinach together. Return them to the pot.
-
Add the ricotta sauce and some of the reserved pasta water to the pot. Stir to coat the pasta, adding more water as needed for a creamy consistency.
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Serve immediately, garnished with extra Parmesan, a drizzle of olive oil, and lemon wedges for extra fresh juice.
Notes
Add protein: You can add grilled chicken, smoked salmon, or sautéed shrimp for extra protein.
Vegetable options: Feel free to add sautéed asparagus, peas, or cherry tomatoes for more variety.
Whole grain option: Use whole grain pasta for a healthier twist.
Spicy variation: For a little heat, sprinkle some red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
