Why You’ll Love This Recipe
This dish offers the perfect balance of creamy, tangy, and savory flavors. The lemon adds a refreshing twist, while the ricotta brings a silky, rich texture to the pasta. The addition of spinach makes the dish more nutritious without compromising on flavor. It’s a simple, comforting meal that’s quick to prepare but tastes gourmet. Plus, with just a few ingredients, this pasta is a great go-to recipe for busy nights when you want something delicious and satisfying.
Ingredients
- 12 oz pasta (spaghetti, fettuccine, or penne)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups baby spinach, roughly chopped
- 1 cup ricotta cheese (whole milk for extra creaminess)
- Juice and zest of 1 lemon
- Salt and pepper, to taste
- Parmesan cheese (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside. - Sauté the Garlic and Spinach:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Add the chopped spinach and cook for 2-3 minutes, stirring occasionally, until the spinach wilts down. - Make the Ricotta Sauce:
Add the ricotta cheese to the skillet with the spinach and garlic, stirring until the ricotta begins to melt and form a creamy sauce. Add the reserved pasta water a little at a time to loosen up the sauce if it feels too thick. Stir in the lemon juice and zest, and season with salt and pepper to taste. - Combine the Pasta and Sauce:
Add the cooked pasta to the skillet, tossing it gently in the ricotta sauce until well coated. If the sauce needs to be thinned out more, add a splash more pasta water until you reach your desired consistency. - Serve and Garnish:
Divide the pasta among serving plates. Optionally, top with grated Parmesan cheese and extra lemon zest for added flavor. Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: ~25 minutes
Storage/Reheating
Store any leftover pasta in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm the pasta in the microwave or on the stovetop, adding a little water or extra olive oil to loosen the sauce.
FAQs
1. Can I use a different type of cheese?
Yes, you can substitute ricotta with mascarpone, goat cheese, or cream cheese for a different flavor. Each will give the dish a slightly different texture and taste.
2. Can I make this dish dairy-free?
To make this dish dairy-free, you can use a dairy-free ricotta substitute and skip the Parmesan topping. A vegan cream cheese or cashew cream would work as a replacement for the ricotta.
3. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but be sure to thaw and drain it well before adding it to the dish to prevent excess water from affecting the sauce.
4. How can I make this dish spicier?
If you like heat, add a pinch of red pepper flakes when sautéing the garlic or stir in some fresh chopped chili peppers for an added kick.
5. Can I add protein to this pasta?
Yes, grilled chicken, shrimp, would be great additions to this pasta for extra protein.
6. Can I use other pasta shapes?
Absolutely! You can use any type of pasta you like, such as penne, rigatoni, or even gluten-free pasta for a variation.
7. Can I make this dish ahead of time?
This pasta is best served fresh, but you can make the sauce ahead of time and store it in the refrigerator. When ready to serve, just cook the pasta and combine it with the prepared sauce.
8. Can I use lemon juice from a bottle?
Fresh lemon juice is recommended for the best flavor, but if you don’t have a fresh lemon, bottled lemon juice can be used in a pinch.
9. Can I add herbs to this dish?
Yes, fresh herbs like basil, parsley, or thyme would be great additions to enhance the flavor of this pasta.
10. Can I make this pasta gluten-free?
Yes, you can use gluten-free pasta to make this dish gluten-free. Just be sure to follow the package directions for cooking the gluten-free pasta.
Conclusion
Lemon Ricotta Spinach Pasta is a light yet creamy dish that brings together the refreshing flavor of lemon, the creaminess of ricotta, and the healthy goodness of spinach. It’s a quick and easy meal that’s perfect for busy weeknights or any time you’re craving a delicious pasta dish. The combination of textures and flavors will leave you satisfied, and the bright lemony twist makes this dish truly special. Enjoy this light yet hearty meal with your favorite side or a simple salad!
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Lemon Ricotta Spinach Pasta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Lemon Ricotta Spinach Pasta is a light, creamy pasta dish that combines the richness of ricotta cheese with the refreshing zest of lemon and the freshness of spinach. This quick and easy recipe is perfect for weeknight dinners or special occasions, offering a satisfying, flavorful meal with minimal ingredients.
Ingredients
For the Pasta:
12 oz pasta (spaghetti, fettuccine, or penne)
2 tablespoons olive oil
3 cloves garlic, minced
4 cups baby spinach, roughly chopped
1 cup ricotta cheese (whole milk for extra creaminess)
Juice and zest of 1 lemon
Salt and pepper, to taste
Parmesan cheese (optional, for garnish)
Instructions
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Cook the Pasta:
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Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, until al dente. Reserve about ½ cup of pasta water, then drain the pasta and set aside.
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Sauté the Garlic and Spinach:
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While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Add the chopped spinach and cook for 2-3 minutes, stirring occasionally, until the spinach wilts.
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Make the Ricotta Sauce:
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Add the ricotta cheese to the skillet with the spinach and garlic, stirring until the ricotta begins to melt and form a creamy sauce. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Stir in the lemon juice and zest, and season with salt and pepper to taste.
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Combine the Pasta and Sauce:
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Add the cooked pasta to the skillet, tossing gently to coat the pasta evenly with the ricotta sauce. If the sauce is too thick, add more pasta water to thin it out.
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Serve and Garnish:
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Divide the pasta among serving plates. Optionally, top with grated Parmesan cheese and extra lemon zest for added flavor. Serve immediately and enjoy!
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Notes
Tip: To enhance the dish, you can add fresh herbs like basil or parsley for extra flavor.
Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat by adding a splash of water or olive oil to loosen the sauce.
Substitutions: Feel free to swap out ricotta for mascarpone, goat cheese, or cream cheese for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Sautéing, Boiling
- Cuisine: Italian-inspired
