Description
This quick and creamy Lemon Ricotta Pasta with Spinach is a fresh, vibrant dish perfect for a fast weeknight meal. Combining tender linguine, fresh baby spinach, and a luscious lemony ricotta sauce, it delivers a bright and comforting flavor in just 10 minutes.
Ingredients
Scale
Main 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
- Boil the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Before draining, reserve 1 cup of pasta water for the sauce.
- Prepare the Ricotta Mixture: While the pasta cooks, combine ricotta cheese, lemon zest, minced garlic, salt, and black pepper in a large bowl. Mix until smooth and creamy.
- Wilt the Spinach: After draining the pasta but while it’s still hot, add the fresh baby spinach to the pot or pasta bowl. The residual heat will gently wilt the spinach without overcooking it.
- Create the Sauce: Add the hot pasta and wilted spinach to the ricotta mixture. Slowly incorporate the reserved pasta water, stirring continuously until a silky, smooth sauce forms that coats the pasta evenly.
- Serve: Plate the pasta immediately and top with grated parmesan cheese, an extra fresh squeeze of lemon juice, and more black pepper if desired for an extra kick.
Notes
- For a lighter option, use part-skim ricotta instead of whole milk ricotta.
- Adjust lemon juice and zest to taste for more or less citrus flavor.
- Reserve extra pasta water to thin the sauce if needed.
- Adding crushed red pepper flakes can add a spicy twist.
- This dish is best served immediately to enjoy the creamy texture.
