Easy Lemon Ricotta Pasta with Spinach
Easy Lemon Ricotta Pasta is a creamy vegetarian pasta recipe made with ricotta cheese, spinach, Parmesan, and fresh lemon.
Ingredients
- 1/2 lb 8 oz / 220 g pasta (spaghetti, linguine, penne, fusilli, or preferred pasta)
- 1 cup 9 oz / 250 g whole-milk ricotta cheese
- 8 oz 230 g fresh baby spinach, washed
- 1/3 cup 35 g grated Parmesan cheese, plus extra for serving
- 1 unwaxed lemon zest and juice
- 3 lemon wedges for serving (optional)
- 1 tablespoon extra virgin olive oil plus extra for drizzling
- 1 garlic clove grated or pressed
- Salt to taste
- Black pepper to taste
- Red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- While the pasta cooks, prepare the ricotta sauce. In a medium bowl, combine ricotta cheese, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice.
- Add 1/4 teaspoon salt and a generous pinch of black pepper. Stir until smooth and creamy. Taste and adjust seasoning if needed.
- During the final minute of cooking, reserve 1/2 cup of the pasta cooking water.
- Add the spinach to the boiling pasta and stir well until the leaves are submerged.
- After one minute, drain the pasta and spinach and return them to the pot.
- Add the ricotta mixture and a portion of the reserved pasta water. Toss thoroughly until the Easy Lemon Ricotta Pasta is evenly coated.
- Add additional cooking water as needed until the sauce becomes silky and creamy.
- Serve immediately with extra Parmesan cheese, a drizzle of olive oil, and lemon wedges if desired.
- Garnish with a pinch of red pepper flakes for a little heat and enjoy.
Notes
- Substitute baby kale or arugula for spinach if desired.
- Pecorino Romano can replace Parmesan cheese for a sharper flavor.
- Add sautéed mushrooms for extra texture and depth.
- Serve alongside garlic bread or a crisp green salad.
- For a richer sauce, stir in an extra spoonful of ricotta before serving.