Description
This Zesty Lemon Ricotta and Spinach Pasta is a light, flavorful dish perfect for spring or summer. Creamy ricotta, fresh spinach, and bright lemon come together in a satisfying pasta meal that’s ready in under 30 minutes.
Ingredients
Scale
- 12 oz pasta (your choice): Spaghetti, penne, or fusilli all work well.
- 1 cup ricotta cheese: Adds creaminess without being heavy.
- 2 cups fresh spinach: Adds nutrients, flavor, and color.
- 1 lemon: Zested and juiced for a fresh, tangy flavor.
- 2 tablespoons olive oil: For sautéing and flavor enhancement.
- 2 cloves garlic (minced): Infuses the dish with aromatic depth.
- Salt and pepper to taste
- Parmesan cheese: Grated on top before serving for savory richness.
- Optional Add-Ons:
- Grilled chicken (sliced or shredded)
- Sautéed shrimp
- Cherry tomatoes (halved)
- Red pepper flakes (for a bit of heat)
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 minced garlic and sauté for 1 minute. Add spinach and cook until wilted, about 2–3 minutes.
- Mix ricotta and lemon: In a bowl, stir together ricotta, lemon zest, lemon juice, salt, and pepper until well combined.
- Combine pasta and sauce: Add drained pasta to the skillet with spinach. Stir in the ricotta mixture and a bit of reserved pasta water to loosen the sauce if needed. Toss until well coated.
- Serve: Plate the pasta and top with Parmesan cheese. Add optional ingredients like grilled chicken, shrimp, or tomatoes if using. Finish with red pepper flakes for heat.
Notes
- Use whole milk ricotta for a richer flavor, or part-skim for a lighter option.
- This pasta is best served fresh but can be stored in the fridge for up to 3 days.
- Add more lemon juice or zest for a tangier dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 35mg
Keywords: lemon ricotta spinach pasta, creamy lemon pasta, easy vegetarian pasta, spring pasta recipe