Lemon Ricotta Pasta

Lemon Ricotta Pasta is the perfect blend of light, creamy, and refreshing flavors. The creamy ricotta cheese pairs beautifully with zesty lemon, while the Parmesan adds a savory richness. This dish is quick to prepare, making it ideal for busy weeknights or whenever you’re craving something fresh and flavorful. The addition of fresh spinach adds a lovely touch of green, making it not only delicious but nutritious too!

Why You’ll Love This Recipe

This Lemon Ricotta Pasta is a breeze to make and incredibly satisfying. The combination of creamy ricotta, tangy lemon, and Parmesan creates a rich sauce that coats the pasta perfectly. The spinach adds a touch of freshness, and the dish comes together in just 14 minutes. Whether you’re making it for yourself or for a family dinner, this pasta is sure to impress with its simplicity and bold flavors.

Ingredients

• 15 ounces whole milk ricotta cheese

• 1 ½ cups finely shredded Parmesan cheese, plus additional for optional garnish

• 2 tablespoons extra virgin olive oil

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest, plus additional for optional garnish

• 1 teaspoon grated garlic

• ½ teaspoon salt

• ¼ teaspoon fresh cracked black pepper, plus additional for optional garnish

• ½ pound spaghetti noodles, cooked according to package directions (approximately 2 quarts water with 2 teaspoons salt)

• 5 ounces fresh baby spinach leaves (approximately 4 to 4 ½ cups)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Ricotta Sauce:

In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, olive oil, lemon juice, lemon zest, garlic, salt, and black pepper. Stir until smooth and set aside.

2. Cook the Pasta:

Bring a large pot of salted water (approximately 8 cups of water with 2 teaspoons of salt) to a boil. Cook the spaghetti noodles according to the package directions (usually 9-10 minutes) until al dente.

3. Wilt the Spinach:

Before draining the pasta, add the fresh spinach to the boiling water. Blanch the spinach for 30-45 seconds until just wilted. Turn off the heat and drain the pasta and spinach together. Set aside.

4. Make the Sauce:

Return the empty pot to the stove and add the ricotta cheese mixture with ¼ cup of the reserved starchy pasta water. Stir until the sauce becomes smooth and thick.

5. Combine Pasta and Sauce:

Add the drained pasta and spinach back into the pot. Toss everything to combine and coat the noodles in the creamy lemon ricotta sauce. If the sauce feels too thick, add 2-3 more tablespoons of pasta water, stirring with each addition until you achieve your desired consistency.

6. Serve:

Transfer the pasta to a serving bowl. Garnish with extra Parmesan cheese, lemon zest, and fresh cracked black pepper, if desired. Serve immediately and enjoy!

Servings and Timing

• Prep Time: 5 minutes

• Cook Time: 9 minutes

• Total Time: 14 minutes

• Servings: 4 servings

Variations

• Add Protein: For a more substantial meal, add grilled chicken, shrimp, or tofu to the dish.

• Use Different Greens: You can swap out the spinach for other leafy greens, such as kale or arugula, for a different flavor and texture.

• Make it Spicy: Add a pinch of red pepper flakes or a drizzle of chili oil for an extra kick of spice.

• Vegan Version: Use dairy-free ricotta and Parmesan alternatives to make this dish completely plant-based.

Storage/Reheating

• Storage: Store leftover pasta in an airtight container in the fridge for up to 2 days.

• Reheating: To reheat, warm the pasta gently on the stovetop over low heat, adding a little extra water or broth to loosen the sauce. You can also microwave individual servings.

FAQs

1. Can I use a different type of pasta?

Absolutely! While spaghetti works wonderfully in this dish, you can use other pasta types like fettuccine, penne, or fusilli. Just cook the pasta according to package instructions.

2. Can I use frozen spinach?

Yes, frozen spinach works in this recipe too. Just make sure to thaw and drain it well before using to avoid excess water in the sauce.

3. Can I make the sauce ahead of time?

Yes! You can prepare the ricotta sauce ahead of time and store it in the fridge for up to 2 days. Just warm it up when you’re ready to serve.

4. How do I know when the pasta is done?

To achieve the perfect al dente texture, cook the pasta for 9-10 minutes or follow the package instructions. You can taste the pasta to ensure it’s not too soft or undercooked.

5. Can I make this recipe gluten-free?

Yes! Just swap out the spaghetti noodles for your favorite gluten-free pasta, and you’ll have a delicious gluten-free meal.

6. How can I make this dish richer?

For a richer sauce, you can add a little heavy cream or a dollop of mascarpone cheese to the ricotta mixture to create an even creamier texture.

7. Can I use pre-shredded Parmesan cheese?

While freshly grated Parmesan yields the best flavor, you can use pre-shredded Parmesan if that’s what you have on hand.

8. Can I freeze leftovers?

While pasta dishes with creamy sauces tend not to freeze well, you can freeze leftovers of the pasta and sauce separately. When reheating, the texture may change slightly, but it will still taste delicious.

9. Can I use lemon juice from a bottle instead of fresh lemon?

For the best flavor, fresh lemon juice and zest are recommended, but bottled lemon juice can work in a pinch. You may need to adjust the quantity slightly to taste.

10. How can I make this dish spicier?

If you like spice, try adding a pinch of red pepper flakes to the sauce or drizzle some chili oil on top before serving for an extra kick.

Conclusion

Lemon Ricotta Pasta is a light yet satisfying dish that’s bursting with fresh flavors. The creamy ricotta, tangy lemon, and savory Parmesan come together perfectly to create a comforting and delicious pasta meal. Whether you’re making it for a weeknight dinner or a special occasion, this dish is sure to impress with its simplicity and bold taste. Enjoy every bite!

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