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.
-
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.
-
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.
-
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
