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Lemon Ricotta Pasta with Spinach Recipe

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4.1 from 68 reviews

This Lemon Ricotta Pasta with Spinach is a vibrant and creamy dish that combines the fresh zing of lemon with rich ricotta and parmesan cheese, sautéed garlic, and tender spinach. It’s a quick and easy pasta recipe perfect for a light yet satisfying meal, balancing bright citrus flavors with comforting cheesy goodness.

Ingredients

Pasta and Sauce

  • 8 ounces spaghetti
  • 3 tablespoons unsalted butter
  • 3 cloves garlic – grated or finely minced
  • ¼ teaspoon red pepper flakes
  • 1 lemon – zested and then juiced
  • 1 cup reserved pasta water (divided as needed)
  • 2 cups baby spinach
  • ½ cup parmesan cheese – freshly grated
  • ½ teaspoon salt – plus more for salting pasta water
  • ¼ teaspoon black pepper

Instructions

  1. Boil Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, typically 9 to 10 minutes, until al dente. Reserve 1 cup of pasta water before draining the pasta, and do not rinse it to keep the starches.
  2. Sauté Aromatics: While the pasta cooks, heat a large skillet over medium heat and melt the unsalted butter. Add the grated or minced garlic and red pepper flakes, stirring continuously. Cook until fragrant, about 30 seconds to 1 minute, being careful not to burn the garlic.
  3. Add Lemon Juice and Pasta Water: Pour in the lemon juice and ½ cup of the reserved pasta water. Allow the mixture to bubble gently, which will help blend and reduce the flavors into a light sauce.
  4. Combine Spinach and Pasta: Add the baby spinach to the skillet and toss to wilt it slightly. Then add the drained spaghetti into the skillet. Toss everything together until the spinach wilts and the pasta is well coated with the lemony sauce. If the sauce seems dry, add an extra ¼ cup of pasta water to loosen it up.
  5. Finish with Seasonings and Cheese: Remove the skillet from heat. Stir in the lemon zest, freshly grated parmesan cheese, salt, and black pepper. Toss the pasta a few times to combine all the flavors evenly before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Making this recipe ahead or freezing is not recommended as it may affect texture and flavor.
  • For a creamier sauce, substitute some or all of the pasta water with milk, half and half, or cream cheese.
  • Add protein such as shredded chicken, shrimp, grilled steak, or salmon to make it a heartier meal.
  • If you prefer, you can replace butter with an equal amount of olive oil for a dairy-free version.

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