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Lemon Ricotta Pasta with Spinach
Emily

Lemon Ricotta Pasta with Spinach

This Lemon Ricotta Pasta with Spinach is light, creamy, and bursting with zesty lemon flavor. A quick and refreshing pasta dish perfect for weeknights, made with ricotta, Parmesan, lemon, and fresh spinach.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Cuisine: "Italian-Inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup reserved pasta cooking water
  • 2 cups fresh spinach, roughly chopped
  • 1 cup ricotta cheese
  • 0.25 cup grated Parmesan cheese
  • 12 oz pasta such as penne or fettuccine
  • 1 lemon, juiced
  • 1 lemon, zested
  • salt and pepper, to taste
  • fresh basil leaves, for garnish

Equipment

  • Large pot for cooking pasta
  • Large mixing bowl for sauce
  • Colander for draining pasta
  • zester or grater for lemon zest
  • tongs or pasta fork for tossing pasta

Method
 

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/4 cup pasta water and drain.
  2. In a large bowl, combine ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper. Mix until smooth and creamy.
  3. Add drained pasta and chopped spinach to the lemon ricotta mixture. Toss to coat. Add reserved pasta water gradually until desired creamy consistency is reached.
  4. Plate pasta warm and garnish with fresh basil. Serve immediately.

Notes

Swap spinach with arugula for a peppery bite, or add grilled chicken or shrimp for extra protein. Use whole wheat pasta for added fiber. Save extra pasta water in case you need to loosen the sauce further when serving.