Description
Creamy lemon ricotta spinach pasta brings Mediterranean sunshine to your dinner table. Rich cheese and zesty citrus create a quick, elegant meal perfect for weeknight indulgence.
Ingredients
Scale
Pasta:
- 12 ounces (340 grams) pasta (spaghetti, fettuccine, or penne)
- 1/2 cup (120 milliliters) pasta water (reserved)
Cheese and Dairy:
- 1 cup (240 grams) ricotta cheese (whole milk)
- 1/2 cup (50 grams) grated Parmesan cheese
Vegetables and Seasonings:
- 4 cups (120 grams) baby spinach, roughly chopped
- 3 cloves garlic, minced
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon lemon zest
- 2 tablespoons (30 milliliters) lemon juice (freshly squeezed)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for spice)
Instructions
- Fill a spacious pot with water, add salt, and bring to a rolling boil. Cook pasta until tender yet firm, following package guidelines. Carefully extract 1/2 cup cooking liquid before draining pasta, then set aside.
- Warm olive oil in a expansive skillet over moderate heat. Introduce minced garlic, allowing it to release its aromatic essence for approximately 60 seconds. Incorporate fresh spinach, stirring until leaves collapse and turn vibrant green, roughly 2-3 minutes.
- Create a creamy blend by whisking ricotta with grated Parmesan, bright lemon zest, tangy lemon juice, seasoning with salt, cracked pepper, and subtle red pepper flakes. Mix thoroughly until ingredients harmonize.
- Lower skillet temperature and introduce drained pasta. Gently fold ricotta mixture into pasta, ensuring even coating. Incrementally splash reserved pasta water to achieve silky, luxurious sauce consistency.
- Transfer pasta into serving dishes. Embellish with additional Parmesan, freshly ground pepper, and a delicate olive oil drizzle. Serve immediately while temperature remains optimal.
Notes
- Save the starchy pasta water as it helps create a silky, creamy sauce that clings perfectly to the noodles.
- Easily substitute spinach with kale, Swiss chard, or arugula for different flavor profiles and nutritional variety.
- Add grilled chicken, shrimp, or crispy tofu for a more substantial meal that satisfies different dietary needs.
- Replace ricotta with cashew cream or silken tofu to make the recipe vegan-friendly while maintaining a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 311 kcal
- Sugar: 1 g
- Sodium: 235 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 18 mg