Description
This lemon ricotta pasta with spinach is creamy, fresh, and full of bright spring flavor. Made with ricotta, Parmesan, garlic, lemon, and tender spinach, it’s an easy pasta dinner that feels light but still comforting.
Ingredients
12 ounces spaghetti or linguine
1 cup whole milk ricotta cheese
1 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons butter
3 cloves garlic, minced
1 lemon, zested
2 tablespoons fresh lemon juice
2 to 3 cups baby spinach
1/2 cup reserved pasta water, plus more as needed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes, optional
Instructions
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Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1/2 cup to 1 cup of pasta water, then drain the pasta.
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In a large skillet or Dutch oven, melt the butter over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
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Reduce the heat to low and stir in the ricotta, Parmesan, lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes if using.
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Add a splash of the reserved pasta water and stir until the sauce becomes creamy and smooth.
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Add the cooked pasta and spinach to the pan. Toss everything together until the spinach wilts and the pasta is evenly coated.
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Add more reserved pasta water, a little at a time, until the sauce reaches your desired creamy consistency.
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Taste and adjust seasoning if needed. Serve warm with extra Parmesan on top.
Notes
Use freshly grated Parmesan for the smoothest sauce.
Reserve enough pasta water to loosen the ricotta sauce as needed.
Add grilled chicken, shrimp, or peas if you want to make it heartier.
This recipe is best served fresh while the sauce is silky and creamy.
- Prep Time: 10 MINUTES
- Cook Time: 15 MINUTES
- Category: Dinner, DINNER | PASTA
- Method: STOVETOP
- Cuisine: American