Description
Creamy ricotta meets fresh lemon and tender spinach in this comforting yet refreshing pasta dish. It’s light, zesty, and effortlessly elegant — perfect for a quick weeknight dinner or an easy crowd-pleaser for weekend gatherings.
Ingredients
12 oz spaghetti
1 cup whole milk ricotta cheese
1 large lemon, zested and juiced
3 cups fresh spinach
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)
1/2 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of the pasta water before draining.
2. In a large skillet over medium heat, add olive oil. Sauté the minced garlic for about 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 2 to 3 minutes. Remove from heat.
3. In a large bowl, mix together the ricotta cheese, lemon zest, and lemon juice until smooth. Add salt and pepper to taste. If too thick, add a bit of the reserved pasta water to loosen the sauce.
4. Add the cooked spaghetti to the skillet with the spinach and garlic. Pour the lemon ricotta mixture over and gently toss everything together until evenly coated. Add more pasta water if needed to achieve a creamy texture.
5. Serve warm with Parmesan cheese and extra black pepper. Garnish with parsley if desired.
Notes
Don’t skip the lemon zest — it adds a floral depth that really lifts the ricotta.
Always reserve some pasta water before draining — it’s the key to a silky, emulsified sauce.
Avoid overheating the ricotta sauce directly on high heat to prevent graininess.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg
Keywords: creamy lemon pasta, spinach ricotta pasta, vegetarian pasta