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Lemon Ricotta Pasta with Spinach

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This Lemon Ricotta Pasta with Spinach is a bright and creamy pasta dish made with simple ingredients. The tangy lemon, rich ricotta, and fresh spinach come together in a silky sauce that clings beautifully to pasta. It’s quick, comforting, and full of flavor.

Ingredients

Scale

  • 12 oz pasta (linguine, spaghetti, or penne work great)

  • 1 tbsp olive oil

  • 3 cloves garlic, minced

  • 5 oz fresh baby spinach (about 5 cups)

  • 1 cup ricotta cheese

  • 1/2 cup grated Parmesan cheese

  • Zest of 1 lemon

  • Juice of 1 lemon (about 2 tbsp)

  • Salt and black pepper, to taste

  • 1/4 – 1/2 cup reserved pasta water

  • Optional: red pepper flakes, extra Parmesan for topping

Instructions

  • Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.

  • Sauté garlic and spinach: In a large skillet over medium heat, heat olive oil. Add garlic and cook for 30 seconds. Add spinach and cook until wilted, about 2–3 minutes.

  • Make the sauce: In a large bowl, mix ricotta, Parmesan, lemon zest, and lemon juice. Season with salt and pepper.

  • Combine everything: Add the hot pasta to the ricotta mixture and toss to combine. Add sautéed spinach and a splash of reserved pasta water to loosen the sauce until it’s creamy and coats the pasta.

 

  • Serve: Top with extra Parmesan, a sprinkle of red pepper flakes (if using), and more lemon zest if desired.

Notes

  • Great with whole wheat or gluten-free pasta.

  • Add grilled chicken or shrimp for extra protein.

  • Use arugula instead of spinach for a peppery bite.

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