Description
Lemon Ricotta Pasta is a creamy, fresh, and flavorful dish made with tender spaghetti, smooth ricotta cheese, Parmesan, fresh lemon, garlic, and baby spinach. Ready in just 14 minutes, this easy recipe is perfect for busy weeknights when you want a delicious homemade meal with simple ingredients. The bright lemon flavor balances the creamy cheese, creating a light yet satisfying pasta dish the whole family will enjoy.
Ingredients
- 15 ounces whole milk ricotta cheese
- 1 ½ cups finely shredded Parmesan cheese, plus extra for garnish
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest, plus extra for garnish
- 1 teaspoon grated garlic
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper, plus extra for garnish
- ½ pound spaghetti noodles
- 5 ounces fresh baby spinach leaves
- 8 cups water for cooking the pasta
- 2 teaspoons salt for the pasta water
- ½ cup reserved starchy pasta water
Instructions
- In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, olive oil, lemon juice, lemon zest, grated garlic, salt, and black pepper. Stir until well combined and set aside.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, usually about 9–10 minutes.
- Before draining the pasta, reserve ½ cup of the starchy cooking water.
- Add the baby spinach to the pot during the last 30–45 seconds of cooking and stir until just wilted.
- Drain the spaghetti and spinach in a colander, then return the empty pot to the stovetop.
- Add the ricotta mixture and ¼ cup of reserved pasta water to the pot. Stir until the sauce becomes smooth and creamy.
- Return the drained spaghetti and spinach to the pot. Toss thoroughly until every strand of pasta is coated in the lemon ricotta sauce.
- Add more reserved pasta water, one tablespoon at a time, if the sauce is too thick.
- Transfer the pasta to a serving bowl and garnish with additional Parmesan cheese, lemon zest, and freshly cracked black pepper.
- Serve immediately while warm and creamy.
Notes
- Serve immediately: Lemon Ricotta Pasta tastes best freshly prepared while the sauce is creamy and the spaghetti is warm.
- Add extra Parmesan: Sprinkle freshly grated Parmesan over each serving for a richer, more savory flavor.
- Pair with a side salad: Serve with a crisp green salad dressed with olive oil and lemon juice for a refreshing meal.
- Serve with garlic bread: Crusty bread or homemade garlic bread is perfect for soaking up the creamy sauce.
- Add protein: Grilled chicken, sautéed shrimp, or roasted chickpeas can make the dish more filling.
- Adjust the sauce: Reserve some pasta water to loosen the sauce if it thickens before serving.
- Refrigerate leftovers: Store cooled pasta in an airtight container in the refrigerator for up to 3 days.
- Reheat gently: Warm leftovers in a skillet over low heat with a splash of water or milk, stirring frequently to restore the creamy texture.
- Avoid high heat: Ricotta can become grainy if heated too aggressively, so use gentle heat when reheating.
- Freezing is not recommended: The ricotta sauce and spinach may change texture after freezing and thawing.
- Prepare ahead: Mix the ricotta sauce ingredients a few hours in advance and refrigerate. Cook the pasta just before serving for the freshest results.