Lemon Ricotta Pasta & Spinach

This vibrant lemon ricotta pasta transforms simple ingredients into a luxurious weeknight dinner that feels special without any fuss. The creamy ricotta sauce brightens with fresh lemon while wilted spinach adds color and nutrition to this Italian-inspired dish that comes together faster than ordering takeout.

I first made this pasta after receiving an abundance of lemons from my neighbor's tree. What started as a simple way to use them up has become my go-to recipe when friends drop by unexpectedly. The way the creamy ricotta clings to every strand of pasta never fails to impress.

Ingredients

• 1/2 lb pasta: such as spaghetti linguine or penne. Choose quality pasta that has a rough texture which helps the sauce cling better.
• 1 cup whole milk ricotta: The creaminess forms the foundation of our sauce so splurge on good quality here.
• 8 oz fresh baby spinach: Adds beautiful color nutrition and a slight earthiness that balances the richness.
• 1/3 cup grated Parmesan cheese: Brings that umami depth and helps thicken the sauce beautifully.
• 1 unwaxed lemon zest and juice: The star ingredient that brightens everything. Organic is best since we're using the zest.
• 3 lemon wedges: To serve. Optional but wonderful for those who want extra brightness at the table.
• 1 Tbsp extra virgin olive oil: Use your good stuff here as the flavor comes through in the finished dish.
• 1 garlic clove: Grated or pressed. Provides a gentle aromatic background without overpowering.
• Salt and black pepper: To taste. Proper seasoning makes all the difference in this simple dish.

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add your pasta of choice and cook according to package directions until perfectly al dente. The pasta should have a slight bite as it will continue to cook slightly when mixed with the sauce. Properly salted pasta water should taste like the sea and forms the foundation of flavor for the entire dish.

Prepare the Ricotta Sauce:

While the pasta cooks combine the ricotta olive oil Parmesan cheese grated garlic lemon zest and juice in a medium bowl. Season with 1/4 teaspoon salt and freshly ground black pepper. Mix thoroughly until creamy and smooth ensuring all ingredients are fully incorporated. Taste and adjust seasoning remembering that the Parmesan will add saltiness when the final dish comes together.

Add the Spinach:

In the last minute of pasta cooking time reserve about 1/2 cup of the starchy cooking water. This liquid gold will help create the perfect sauce consistency. Add the fresh spinach directly to the pasta pot pushing it down into the water. The residual heat will quickly wilt the spinach without overcooking it preserving its bright color and nutrients.

Combine Everything:

Drain the pasta and spinach together returning them to the same pot. Add the prepared ricotta sauce and begin stirring gently. Gradually add splashes of the reserved pasta water while stirring continuously until you achieve a silky smooth coating on every strand of pasta. The sauce should be creamy without being soupy adding just enough water to reach the desired consistency.

Serve and Garnish:

Immediately plate the pasta while hot. Top with additional freshly grated Parmesan a light drizzle of your best olive oil and serve with lemon wedges on the side. For those who enjoy a bit of heat a sprinkle of red pepper flakes adds a wonderful contrast to the creamy lemon flavor.

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The first time I served this pasta to my Italian grandmother she insisted I had used a secret ingredient. The alchemy of good ricotta with fresh lemon zest creates something that tastes much more complex than its simple ingredients would suggest. Her approval remains my favorite cooking memory.

Perfect Pasta Selection

While this recipe works with many pasta shapes the best options are those with curves crevices or texture that can hold the creamy sauce. Long pasta like spaghetti or linguine allows the sauce to coat each strand beautifully while larger shapes like fusilli or penne capture little pockets of the ricotta mixture in their curves. Avoid very small shapes like orzo which get lost in the sauce and dont provide the right textural balance. Bronze die extruded pasta with its slightly rough texture is ideal as it gives the sauce something to cling to.

Make It Your Own

This versatile dish welcomes thoughtful additions without losing its essential character. For protein consider adding flaked hot smoked salmon or small cooked shrimp folded in gently at the final stage. Vegetable variations might include spring peas tender asparagus tips or halved cherry tomatoes added in the last minute of cooking. For a more substantial version replace some of the ricotta with soft goat cheese which adds a pleasant tanginess against the lemon. Whatever your variation keep the core elements of the creamy lemon ricotta base to maintain the dishes signature character.

The Art of Serving

Serve this pasta immediately in warmed bowls to maintain its creamy consistency. The temperature contrast between hot pasta and cool ricotta creates the perfect silky texture that can be lost if allowed to sit too long. This dish makes a complete light meal on its own but pairs beautifully with a simple arugula salad dressed with lemon and olive oil. For a more substantial dinner add a side of roasted vegetables or crusty bread for soaking up any remaining sauce. While tempting to serve this family style the pasta is at its prime texture when plated individually and enjoyed right away.

Frequently Asked Questions

→ What type of pasta works best?

Pasta shapes like spaghetti, penne, fusilli, or linguine work wonderfully as they hold the creamy ricotta sauce well. Avoid mini shapes like orzo or elbow macaroni.

→ Can I use low-fat ricotta cheese?

Yes, but whole-milk ricotta is recommended for a creamier texture and richer flavor.

→ How do I adjust the consistency of the sauce?

Gradually add reserved pasta cooking water to the sauce as needed for a smooth and creamy texture. Be careful not to overdo it to avoid diluting the flavors.

→ Can I substitute other greens for spinach?

Yes, baby kale or arugula are great alternatives. Cook them briefly until wilted, just like spinach.

→ What can I add for extra flavor?

You can garnish with red pepper flakes, additional Parmesan, or a drizzle of olive oil. Lemon wedges add extra brightness with freshly squeezed juice.