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Creamy Lemon Ricotta Pasta with Spinach

A close-up of Creamy Lemon Ricotta Pasta with Spinach, tossed in a light sauce and topped with grated cheese.
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Make this simple yet elegant pasta dish featuring a creamy sauce made from ricotta cheese, brightened with fresh lemon, and mixed with wilted spinach.

Ingredients

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  • 12 oz pasta (e.g., spaghetti, linguine)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 5 oz fresh spinach
  • Zest of 1 large lemon
  • Juice of 1/2 lemon
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant; do not let it brown.
  3. Add the fresh spinach to the skillet in batches, stirring until it wilts down completely. Remove the skillet from the heat.
  4. In a medium bowl, whisk together the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice.
  5. Add about 1/4 cup of the reserved hot pasta water to the ricotta mixture and whisk until the sauce is smooth and creamy. Add more pasta water, one tablespoon at a time, if the sauce seems too thick.
  6. Add the drained pasta and the ricotta sauce mixture to the skillet with the spinach and garlic. Toss everything together well over low heat until the pasta is evenly coated and the sauce is warm.
  7. Season generously with salt and black pepper.
  8. Serve immediately, topped with extra grated Parmesan cheese.

Notes

  • For a richer sauce, you can substitute heavy cream for some of the reserved pasta water.
  • If you prefer a smoother sauce texture, you can blend the ricotta mixture briefly in a food processor.
  • Add toasted pine nuts for a bit of crunch.

Nutrition

Find it online: https://magazinemeal.com/creamy-lemon-ricotta-pasta-with-spinach/