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Zesty Lemon Ricotta and Spinach Pasta is a lively dish that combines the freshness of lemon with creamy ricotta and vibrant spinach. It’s simple, quick to make, and bursting with flavors that brighten any meal. Whether you’re cooking for yourself or a crowd, this pasta dish is sure to impress!

Why Make This Recipe

This recipe is perfect for those busy weeknights when you want something tasty without spending too much time in the kitchen. The combination of ricotta and spinach provides a nutritious boost, while the lemon adds a refreshing zing. With just a few ingredients, you can create a delicious meal that feels gourmet. Plus, it’s vegetarian-friendly!

How to Make Zesty Lemon Ricotta and Spinach Pasta

Ingredients:

8 oz (220g) pasta (spaghetti, linguine, penne, or fusilli)
1 cup (250g) whole-milk ricotta
8 oz (230g) fresh baby spinach, washed
1/3 cup (35g) grated Parmesan cheese, plus extra to serve
1 unwaxed lemon, zest and juice
3 lemon wedges, to serve (optional)
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
Salt and black pepper, to taste

Directions:

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat the tablespoon of olive oil in a large skillet over medium heat. Add the grated garlic and sauté for about 30 seconds until fragrant.
Add the fresh baby spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
Reduce the heat to low and add the ricotta, lemon zest, lemon juice, and Parmesan cheese to the skillet. Stir gently to combine, adding reserved pasta water a little at a time to create a creamy sauce.
Toss the cooked pasta with the sauce until well coated. Adjust seasoning with salt and pepper if needed.
Serve immediately with extra grated Parmesan cheese, a drizzle of olive oil, and lemon wedges on the side for an extra burst of citrus.

How to Serve Zesty Lemon Ricotta and Spinach Pasta

This pasta is best served warm, right after it’s made. Place a generous amount on each plate and top with extra grated Parmesan cheese and a drizzle of olive oil. The lemon wedges on the side add a fresh touch, allowing everyone to squeeze a little extra citrus onto their pasta if they desire.

How to Store Zesty Lemon Ricotta and Spinach Pasta

If you have leftovers, store the pasta in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet with a splash of water or olive oil to help bring back the creamy sauce.

Tips to Make Zesty Lemon Ricotta and Spinach Pasta

For added flavor, consider adding a pinch of red pepper flakes for a bit of spice.
Feel free to mix in other vegetables like cherry tomatoes or mushrooms for extra nutrition.
Make sure not to overcook the spinach; it should be bright green and tender, not mushy.

Variation

If you’re looking for a non-dairy version, you can use tofu or a plant-based ricotta substitute. You can also try substituting the spinach with kale or arugula for a different taste and texture.

FAQs

1. Can I use other types of pasta?
Yes! You can use any type of pasta you like. Spaghetti, linguine, penne, or fusilli all work well with this sauce.

2. Is this recipe suitable for freezing?
While it’s best fresh, you can freeze the pasta. Store it in an airtight container and consume it within a month. To reheat, thaw it in the fridge overnight and warm it gently.

3. Can I add protein to the dish?
Absolutely! Grilled chicken, shrimp, or chickpeas can easily be added to make the pasta more filling. Just toss them in during the last step before serving.