Lemon Ricotta Pasta
A quick, creamy, and zesty pasta packed with ricotta, Parmesan, and fresh spinach. Ready in just 20 minutes, it’s a healthy, protein-rich, and fiber-filled vegetarian dinner perfect for busy nights.
Equipment
- Large pot – 1 for boiling pasta
- High-speed blender – 1 for sauce
- Measuring Cups (1 set)
- Measuring Spoons (1 set)
- Wooden Spoon or Spatula (1)
- Cheese Grater (1)
- Serving bowls or plates – as needed
Ingredients
- 1 pound spaghetti or pasta of choice
- 1 15-ounce container whole-milk ricotta
- ¾ cup freshly grated Parmesan cheese plus extra for serving
- ¼ cup olive oil
- 2 garlic cloves peeled
- Zest of 1 lemon
- Juice of 1 lemon
- ½ teaspoon salt plus more for pasta water
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 5 ounces baby spinach
Instructions
- Prepare Pasta Water: Fill a large pot with water, leaving enough room for the pasta to move freely. Add a generous pinch of salt to the water—it should taste slightly like the sea. This seasons the pasta from the inside out, enhancing its flavor. Place the pot over high heat and bring the water to a rolling boil before adding pasta.
- Cook Pasta to Al Dente: Once the water is boiling, add the spaghetti or your pasta of choice. Stir immediately to prevent the noodles from sticking together. Cook according to the package instructions until al dente, meaning the pasta should be tender but still have a slight bite in the center. Stir occasionally while cooking. Reserve 1 cup of the pasta cooking water before draining—it will be used to loosen and enhance the sauce. Drain the pasta thoroughly and return it to the pot, covering it to keep warm.
- Prepare Ricotta Sauce Ingredients: While the pasta is cooking, gather your ricotta, Parmesan, olive oil, garlic, lemon juice, lemon zest, salt, black pepper, and crushed red pepper flakes. Having all ingredients ready ensures the sauce comes together smoothly and evenly.
- Blend the Creamy Ricotta Sauce: In a high-speed blender, combine the whole-milk ricotta, freshly grated Parmesan, olive oil, peeled garlic cloves, lemon juice, lemon zest, salt, black pepper, and crushed red pepper flakes. Blend on high speed for 1–2 minutes until the mixture is silky smooth and creamy. Taste and adjust seasoning, adding a pinch more salt or pepper if desired. The sauce should be rich, tangy, and slightly zesty from the lemon.
- Incorporate Spinach into Pasta: Take the cooked pasta in the pot and add the fresh baby spinach. Spinach will wilt quickly, so don’t worry if it looks bulky at first. Add about ½ cup of the reserved pasta water to start creating a luscious, glossy sauce that will coat every strand of pasta evenly.
- Combine Pasta and Ricotta Sauce: Pour the blended ricotta sauce over the pasta and spinach in the pot. Turn the heat to low and gently stir the pasta and sauce together using a wooden spoon or spatula. Let it cook for 2–3 minutes, allowing the noodles to absorb the creamy sauce while the spinach wilts completely. If the sauce feels too thick, gradually add more reserved pasta water, a few tablespoons at a time, until the desired consistency is reached—silky, creamy, and clinging to the pasta.
- Adjust Seasoning and Texture: Taste the pasta and adjust the seasoning if needed. Add extra salt, black pepper, or a pinch more crushed red pepper flakes for subtle heat. The sauce should coat the pasta smoothly, and the spinach should be tender but not mushy.
- Serve with Finishing Touches: Transfer the pasta to serving bowls or plates. Generously sprinkle additional freshly grated Parmesan over the top for a salty, nutty finish. Optionally, you can add a small drizzle of olive oil or a touch of extra lemon zest for brightness. Serve immediately while warm for the best texture and flavor.
- Optional Garnish and Presentation Tips: For a more vibrant presentation, garnish with a few extra leaves of fresh baby spinach or a lemon wedge on the side. This not only enhances the visual appeal but also allows guests to add a hint of fresh lemon juice if desired.
- Enjoy Your Creamy Lemon Ricotta Pasta: Savor each bite of this rich, yet light pasta. The creamy ricotta sauce, zesty lemon, tender spinach, and perfectly cooked noodles create a harmonious balance of flavors and textures, making it ideal for a quick weeknight dinner or a comforting vegetarian meal.
Notes
- Always reserve some pasta cooking water; it helps create a silky, smooth sauce that clings to the noodles.
- Use freshly grated Parmesan for the best flavor and texture; pre-grated cheese works in a pinch.
- Whole-milk ricotta gives a creamier, richer sauce than low-fat versions.
- Gently stir in the spinach at the end to prevent overcooking and preserve its bright green color.
- Adjust the sauce consistency with reserved pasta water as needed; it should be creamy, not runny.
- Fresh lemon juice and zest make the flavor vibrant—avoid bottled lemon juice if possible.
- Taste and season gradually, adding salt, pepper, or crushed red pepper flakes to balance flavors.
- For a slightly richer sauce, a splash of milk or cream can be added when blending the ricotta.
- The dish comes together quickly, so have all ingredients prepped and ready before cooking.
- Serve immediately for best texture; the pasta may thicken if left to sit too long.
