Lemon Ricotta Pasta Spinach

Creamy lemon ricotta pasta with spinach is my go-to when I crave a comforting bowl of noodles but want something bright and fresh. The combination of zesty lemon and silky ricotta transforms simple pantry staples into a vibrant weeknight meal that comes together quickly and leaves everyone at the table smiling.

My first time making this recipe, I was surprised how something so simple could taste like spring on a plate. Now it is the one pasta dish my family asks for when they need a little pick-me-up.

Ingredients

• Pasta of your choice such as spaghetti or fusilli: Using your favorite shape makes every bite more enjoyable and you can pick whole wheat for extra nutrition
• Whole-milk ricotta cheese: Creates an ultra-smooth sauce opt for high-quality brands for the creamiest result
• Fresh baby spinach: Brings color and mild flavor Choose crisp vibrant leaves for best taste
• Parmesan cheese: Adds savory depth and a hint of nuttiness Always use real Parmigiano-Reggiano and grate it yourself if possible
• Unwaxed lemon both zest and juice: This brightens every element of the dish Pick a firm heavy lemon for the juiciest result
• Lemon wedges: For serving extra zing optional
• Extra virgin olive oil: Lends fruity flavor and brings everything together Choose a green robust oil for richness
• Fresh garlic: Adds aromatic warmth Use plump cloves and grate finely for the most mellow taste
• Salt and black pepper: Essential for seasoning Taste as you go to get the balance right

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well-salted water to a rolling boil Add your pasta and cook to al dente following package instructions for the perfect bite

Mix the Ricotta Sauce:

While the pasta cooks combine ricotta olive oil Parmesan lemon zest lemon juice and grated garlic in a mixing bowl Season with a quarter teaspoon salt and a touch of black pepper, then whisk until smooth and creamy Taste and adjust if more lemon or salt is needed

Wilt the Spinach:

In the last minute of the pasta’s cooking time reserve about half a cup of cooking water Add the spinach straight to the boiling pot giving it a good stir to wilt but not overcook Drain everything together and return it to the pot

Combine Everything:

Pour the ricotta sauce over the hot pasta and spinach Gradually add splashes of the hot pasta water stirring gently so every strand or shape is silky coated You are looking for a creamy glossy consistency so keep going until it feels just right

Finish and Serve:

Dish up the pasta warm and top with extra shavings of Parmesan a drizzle of olive oil and wedges of lemon for those who want more brightness For a gentle kick scatter over a pinch of red pepper flakes

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The lemon zest is my favorite part because as it hits the warm pasta its scent instantly transforms the kitchen I remember my daughter running in asking What smells so fresh and delicious That memory always makes cooking this dish extra special

Storage Tips

Store leftovers tightly covered in the fridge for up to two days If the sauce thickens just add a drizzle of water or extra olive oil when reheating The fresh flavor holds up surprisingly well

Ingredient Substitutions

Go with any pasta shape that holds sauce beautifully like rigatoni or shells If you cannot find ricotta cottage cheese blended until smooth is a good stand-in Baby arugula or kale can swap in for the spinach just give tougher greens an extra minute in the pot

Serving Suggestions

Pile high into warm bowls with crusty bread for soaking up extra sauce Try adding toasted pine nuts or fresh herbs like basil for crunch and color This pasta also makes a lovely base for grilled chicken or roasted salmon if you want to add more protein

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A Bit of Context

Pasta with ricotta and greens is a staple across Italy especially in the spring when produce is at its peak The addition of bright lemon and handfuls of spinach is a nod to lighter Mediterranean flavors that bring cheer year-round

Frequently Asked Questions

→ Can I use a different pasta shape?

Yes, shapes like penne, fusilli, or conchiglie work well. Avoid mini shapes such as orzo for best results.

→ How do I achieve a creamy texture in the sauce?

Gradually add reserved pasta water to the ricotta mixture while blending until the desired creaminess is reached.

→ Is it possible to substitute spinach with another green?

Absolutely. Baby arugula or Swiss chard can replace spinach, though flavor and texture may vary slightly.

→ What can I use instead of whole-milk ricotta?

Part-skim ricotta also works, but the sauce may be less rich. Greek yogurt can be a lighter alternative.

→ How do I avoid watering down the sauce?

Add pasta water a bit at a time. Mix thoroughly, stopping when the sauce reaches a silky consistency.