Easy Lemon Ricotta Pasta with Spinach
This Easy Lemon Ricotta Pasta with Spinach is a comforting yet refreshing dish, ready in just 25 minutes. Creamy ricotta, bright lemon zest, and fresh spinach come together for a quick, satisfying dinner.
Ingredients
- 8 oz Pasta spaghetti or penne
- 1 cup Ricotta cheese full-fat for creaminess
- 2 cups Fresh spinach leaves washed and dried
- 1 whole Lemon zest and juice
- 2 tablespoons Olive oil extra virgin preferred
- 2 cloves Garlic minced finely
- Salt and pepper to taste
- Parmesan cheese for serving, freshly grated
- Fresh basil leaves optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta cooking water. Drain the pasta.
- In a medium bowl, combine ricotta cheese with lemon zest and half of the lemon juice. Season with salt and pepper, then mix until smooth.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant. Add spinach and cook until wilted, about 1-2 minutes.
- Add the drained pasta to the skillet, tossing it with the spinach and garlic. Pour in the ricotta mixture and gently fold it in. Gradually add reserved pasta water to adjust the sauce consistency, if needed.
- Continue tossing for another minute to ensure the pasta is well-coated and the sauce is creamy.
- Serve the pasta in bowls, topped with freshly grated Parmesan and optional basil for garnish.
Notes
You can add grilled chicken or sautéed shrimp for extra protein. For an extra lemony flavor, adjust the lemon juice as desired or add preserved lemon. Leftovers can be stored in the refrigerator for up to 3 days. Reheat with a splash of water or milk to restore creaminess. For a dairy-free version, try using a plant-based ricotta or a cashew-based alternative.
