Description
A quick and creamy lemon ricotta pasta recipe featuring fresh spinach, perfect for a light yet satisfying meal ready in just 10 minutes.
Ingredients
Scale
Pasta
- 8 oz spaghetti or linguine
- 1/2 cup reserved pasta water
Sauce
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 3 cups fresh baby spinach
- 2 tablespoons lemon juice
- 1/3 cup grated parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook until al dente, about 7 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Prepare Ricotta Mixture: While the pasta is cooking, combine the ricotta cheese, lemon zest, minced garlic, salt, and black pepper in a large bowl. Mix well until smooth and creamy.
- Wilt Spinach: Immediately after draining the pasta, add the fresh baby spinach to the hot pasta in the pot. Toss gently to wilt the spinach using the residual heat.
- Combine Pasta and Sauce: Transfer the hot pasta and wilted spinach to the bowl with the ricotta mixture. Gradually stir in reserved pasta water a little at a time until a silky, creamy sauce forms and coats the pasta evenly.
- Serve: Plate the pasta and top with grated parmesan cheese, a fresh squeeze of lemon juice, and an extra sprinkle of black pepper if desired. Serve immediately for best flavor and texture.
Notes
- The reserved pasta water is key to creating a smooth, silky sauce that clings to the noodles.
- Use fresh lemon zest for the brightest citrus flavor; avoid pre-grated lemon peel.
- Whole milk ricotta gives the best creamy texture; part-skim ricotta can be used but might yield a less rich sauce.
- Add more lemon juice or zest to taste if you prefer a more pronounced lemon flavor.
- This recipe is best served immediately as the spinach and sauce will lose freshness if left to sit.
