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Lemon Ricotta Pasta with Spinach

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A light and creamy pasta dish combining lemon, ricotta, and fresh spinach, perfect for a quick and comforting meal.

Ingredients

Scale
  • 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
  • 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 Tbsp extra virgin olive oil, plus extra for drizzling
  • 1 garlic clove, grated or pressed
  • Salt and black pepper, to taste

Instructions

  1. Boil a large pot of salted water and cook pasta according to package directions until al dente.
  2. Mix ricotta, olive oil, Parmesan, garlic, lemon zest, and lemon juice in a medium bowl. Season with salt and pepper.
  3. Reserve 1/2 cup of pasta cooking water, then add spinach to the pot during the last minute of cooking. Stir well until wilted.
  4. Drain the pasta and spinach, returning them to the pot.
  5. Add the ricotta sauce and some reserved cooking water, stirring until smooth. Adjust with more water as needed.
  6. Serve immediately, garnishing with extra Parmesan, a drizzle of olive oil, and lemon wedges if desired. Add red pepper flakes for heat.

Notes

For a richer flavor, use whole milk ricotta. Adjust seasoning to taste and store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/lemon-ricotta-pasta-spinach/