Description
This Quick 10-Minute Lemon Ricotta Pasta with Spinach is creamy, zesty, and satisfying without being heavy. It combines whole milk ricotta, fresh spinach, and a splash of lemon for a quick, comforting pasta that comes together in no time. Perfect for busy weeknights or when you need a simple but elevated dish.
Ingredients
8 oz spaghetti or linguine
1 cup whole milk ricotta cheese
3 cups fresh baby spinach
1 tablespoon lemon zest
2 tablespoons lemon juice
2 cloves garlic, minced
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, in a large bowl mix together the ricotta cheese, lemon zest, minced garlic, salt, and pepper until smooth.
3. Once the pasta is drained and still hot, add in the spinach to wilt it gently from the residual heat.
4. Add the hot pasta and wilted spinach to the ricotta mixture. Gradually add pasta water while stirring until a silky sauce forms.
5. Serve immediately topped with grated parmesan, a fresh squeeze of lemon juice, and extra black pepper if desired.
Notes
Use whole milk ricotta for the best creamy texture.
Fresh spinach wilts perfectly with the heat of the pasta—no pre-cooking needed.
Gradually add pasta water to control how thick or thin the sauce becomes.
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 3g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 45mg
Keywords: ricotta pasta, quick dinner, vegetarian pasta