Lemon Ricotta Pasta with Spinach
Lemon ricotta pasta with spinach combines spaghetti, whole-milk ricotta, Parmesan, garlic, and lemon in a creamy sauce without heavy cream. It is ready in 20 minutes.
Ingredients
- 220 g spaghetti or linguine, penne, fusilli.
- 3 tablespoons extra virgin olive oil plus more for drizzling
- 3 garlic cloves minced
- ¼ teaspoon red pepper flakes plus more for garnish
- 200 g fresh baby spinach washed
- 250 g whole-milk ricotta cheese
- 50 g grated Parmesan cheese plus more for serving
- 1 tablespoon lemon zest plus more for garnish
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt plus more as needed
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add 220 g spaghetti and cook according to the package directions until al dente. Reserve about 1 cup / 240 ml pasta water, then drain the pasta.
- Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 3 garlic cloves, minced, and ¼ teaspoon red pepper flakes. Cook for about 30 seconds, until fragrant.
- Add 200 g fresh baby spinach. Cook for 1–2 minutes, stirring, until just wilted.
- In a bowl, mix 250 g whole-milk ricotta cheese, 50 g grated Parmesan cheese, 1 tablespoon lemon zest, 1 tablespoon lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until smooth.
- Reduce the heat to low. Add the drained pasta and ricotta mixture to the skillet, then toss until combined. Gradually add the reserved pasta water as needed until the sauce becomes creamy and evenly coats the pasta.
- Remove the lemon ricotta pasta with spinach from the heat. Adjust the seasoning, then serve with extra Parmesan, lemon zest, red pepper flakes, and a drizzle of extra virgin olive oil.
Notes
Gentle heat: Keep the skillet over low heat when adding the ricotta mixture so the sauce stays smooth and does not tighten.
Add pasta water gradually: Use only enough reserved pasta water to loosen the ricotta and coat the spaghetti without making the sauce watery.
Serve immediately: Ricotta sauce thickens as it cools, so serve the pasta while it remains creamy.
Use whole-milk ricotta: Its fuller texture creates a smoother sauce without requiring heavy cream.
Nutrition
Calories: 634kcal | Carbohydrates: 64g | Protein: 26g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 57mg | Sodium: 810mg | Potassium: 680mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6818IU | Vitamin C: 24mg | Calcium: 411mg | Iron: 3mg
