As the sun dips below the horizon, I find myself craving something light yet satisfying—a cooking conundrum that often leads me to my trusty pantry. Enter my Easy Lemon Ricotta Pasta with Spinach, a delightful dish that comes to life in under 15 minutes. With the creamy ricotta mingling beautifully with zesty lemon and tender spinach, this vegetarian meal captures the essence of Italian cuisine without fuss. Whether you’re winding down from a long day or need a quick dinner option for family, this meal is a lifesaver. Plus, you can easily customize it with your favorite greens or proteins, making it a versatile weeknight staple. What fun tweaks will you add to make it your own?
Why is this Lemon Ricotta Pasta special?
Quick and Easy: Whip up this dish in just 15 minutes, perfect for those busy weeknights when time is tight.
Fresh, Flavorful Ingredients: The zesty lemon and creamy ricotta come together to create a vibrant flavor explosion that transports you straight to Italy.
Customization Galore: Feel free to swap spinach for kale or add grilled chicken or shrimp. The options are endless!
Crowd-Pleasing Delight: This recipe appeals to everyone at the table, even the picky eaters. Pair it with a light salad or some garlic bread for an unforgettable meal!
Nutritional Boost: With a balance of carbohydrates, protein, and healthy fats, this dish is as nourishing as it is delicious. Perfect for fueling your day!
Easy Storage: Enjoy leftovers for up to two days—simply reheat for a quick, satisfying lunch or dinner. You can also check out my Garlic Butter Chicken for another easy weeknight treat!
LEMON RICOTTA PASTA & SPINACH Ingredients
For the Pasta
• Pasta – Choose any type you love, such as spaghetti or penne; whole grain adds a nutritious touch.
For the Sauce
• Whole-Milk Ricotta – Adds creaminess that elevates the dish; Greek yogurt is a great, tangy substitute.
• Grated Parmesan Cheese – Enhances flavors with umami; feel free to sprinkle more on top when serving.
• Lemon (Zest and Juice) – Infuses the dish with fresh acidity; make sure to use unwaxed lemons for the best flavor.
• Extra Virgin Olive Oil – Creates a smooth sauce; drizzle a bit more on for added richness.
• Garlic – Introduces depth; opt for fresh garlic for a stronger flavor or leave it out if preferred.
• Salt and Black Pepper – Essential for enhancing taste; season to your liking for that perfect balance.
For the Greens
• Fresh Baby Spinach – Adds vibrant color and nutrients; swap it for kale or arugula for a different twist.
Enjoy whipping up this LEMON RICOTTA PASTA & SPINACH for a delightful weeknight meal that’s both zesty and creamy!
Step‑by‑Step Instructions for LEMON RICOTTA PASTA & SPINACH
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your choice of pasta, and cook according to package directions until it reaches an al dente texture, typically around 8 to 10 minutes. Stir occasionally to prevent sticking, and enjoy the delightful aroma filling your kitchen.
Step 2: Prepare the Ricotta Mixture
While the pasta cooks, grab a medium mixing bowl and combine whole-milk ricotta, a generous drizzle of extra virgin olive oil, grated Parmesan, minced garlic, lemon zest, and juice. Use a fork or spatula to mix until smooth and creamy, ensuring it’s well-seasoned with salt and pepper to delight your palate.
Step 3: Add Spinach to the Pasta
In the last minute of cooking, reserve ½ cup of the starchy pasta water, then carefully add the fresh baby spinach directly to the pot. Allow the spinach to wilt for about 1 minute, turning vibrant green. This quick cooking also retains its nutrients, ensuring your LEMON RICOTTA PASTA & SPINACH is healthy and colorful.
Step 4: Drain and Combine
Once the spinach is tender, drain the pasta and spinach mixture in a colander, ensuring to shake off excess water. Return them to the pot over low heat. This will help maintain warmth while you incorporate the ricotta mixture, making sure everything gets evenly combined and luscious.
Step 5: Create the Creamy Sauce
Add the ricotta mixture to the pasta and spinach, stirring gently to combine. Gradually pour in some of the reserved pasta water, mixing until the sauce reaches your desired creamy consistency. The heat will help the flavors meld beautifully, resulting in a delightful coating that clings to every strand of pasta.
Step 6: Serve and Garnish
Plate your LEMON RICOTTA PASTA & SPINACH immediately, ensuring each serving has a beautiful distribution of sauce. Top with extra Parmesan cheese, a drizzle of olive oil, and a few lemon wedges for an added zesty kick. The vibrant colors and inviting aroma will definitely impress your family and friends!
What to Serve with Easy Lemon Ricotta Pasta with Spinach
Imagine the perfect summer dinner spread, filled with freshness and vibrant flavors to complement your creamy pasta delight.
-
Garlic Bread: A classic pairing, its crunchy exterior and soft, buttery insides make for the perfect companion to your zesty pasta.
-
Light Arugula Salad: Tossed with a lemon vinaigrette, this peppery salad adds a refreshing crunch that balances beautifully with the richness of the ricotta.
-
Roasted Vegetables: Colorful medleys of seasonal veggies bring a textural contrast, enhancing the meal with their savory sweetness.
-
Grilled Chicken: Tender and juicy, this protein option provides a hearty addition that’s perfect for those wanting a more filling plate.
-
Chilled White Wine: A crisp, chilled Sauvignon Blanc brings out the brightness of the lemon and offers a delightful pairing experience.
-
Fruit Sorbet: End your meal on a refreshing note; the light sweetness will cleanse the palate after the creamy pasta, making for a satisfying finish.
-
Olive Oil Cake: For a dessert that mirrors the Mediterranean spirit, a slice of this moist cake pairs beautifully with citrus notes for a complete dining experience.
Storage Tips for Lemon Ricotta Pasta
Fridge: Store leftovers in an airtight container for up to 2 days. Keep the pasta and sauce separate for best freshness and texture.
Freezer: While it’s best enjoyed fresh, you can freeze the pasta without spinach for up to 1 month. Reheat after thawing, adding fresh spinach or other greens.
Reheating: Gently reheat in a saucepan over low heat, adding a splash of olive oil or reserved pasta water to maintain creaminess. Avoid high heat to prevent overcooking the spinach.
Leftovers: Enjoy the zesty flavors of Lemon Ricotta Pasta again for a quick lunch or dinner. Just be sure to store it properly to keep it delicious!
Lemon Ricotta Pasta & Spinach Variations
Feel free to put your own spin on this delightful dish for a unique experience that will tantalize your taste buds!
- Greens Swap: Replace spinach with kale or arugula to try a different, earthy flavor profile. You’ll still achieve that lovely green hue!
- Protein Boost: Add grilled chicken, shrimp, or tofu for a satisfying lean protein addition, making it a well-rounded meal. Your family will appreciate the extra heartiness.
- Herb Infusion: Stir in fresh basil or parsley for a fragrant boost. These herbs bring a beautiful aroma and elevate the freshness of the dish.
- Spice It Up: Incorporate red pepper flakes for a touch of heat that contrasts beautifully with the creamy ricotta. Just a pinch will add excitement!
- Cheesy Twist: Experiment with different cheeses, like goat cheese or feta, for a tangy variation. They’ll add a new layer of flavor you won’t want to miss.
- Lemon Love: Increase the lemon zest and juice for a more pronounced citrus flavor. It’s bright and inviting, perfect for a summer evening!
- Nutty Crunch: Toss in some toasted pine nuts or walnuts for added texture and flavor depth. They provide a delightful crunch and richness.
- Creamy Vegan Option: Swap ricotta for a plant-based alternative like cashew cream for a creamy, vegan version. Everyone will love this delicious twist on a classic!
If you love experimenting with flavors and textures, consider pairing this dish with a light salad or my flavorful Chicken Caesar Pasta for the ultimate meal. Let your culinary creativity shine!
Expert Tips for Lemon Ricotta Pasta
• Pasta Perfection: Always cook your pasta al dente to maintain a great texture in your LEMON RICOTTA PASTA & SPINACH. Overcooked pasta can turn mushy, undermining the dish.
• Smart Sauce Mixing: Gradually add reserved pasta water to the ricotta mixture to achieve a silky sauce without making it too watery. Stop once it’s just right!
• Spinach Wisely: Wilt the spinach just enough to keep its vibrant green color and nutrients intact. Overcooking can result in a dull hue and loss of flavor.
• Taste and Season: Don’t forget to taste as you go! Adjust salt and pepper based on personal preference so that your LEMON RICOTTA PASTA is perfectly seasoned.
• Customization Options: Feel free to experiment! Swap in your favorite veggies or proteins to make this dish your own. Enjoy the freedom to tailor it to your family’s tastes.
• Leftover Storage: Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove to avoid overcooking the spinach.
Make Ahead Options
These Easy Lemon Ricotta Pasta with Spinach are perfect for meal prep enthusiasts seeking a quick dinner solution! You can prepare the ricotta mixture and refrigerate it for up to 3 days without losing any of its creamy goodness. Just mix the ricotta, olive oil, Parmesan, garlic, lemon zest, and juice, then store it in an airtight container to keep it fresh. The pasta can also be cooked ahead and stored for up to 24 hours; simply reheat it gently in boiling water before adding the spinach and ricotta sauce. When ready to serve, combine the pasta, spinach, and sauce as outlined, and enjoy a delicious homemade meal with minimal effort!
Lemon Ricotta Pasta & Spinach Recipe FAQs
What type of pasta should I use for Lemon Ricotta Pasta?
Absolutely! You can use any pasta shape you love, such as spaghetti, penne, or fusilli. Personally, I enjoy using whole grain pasta for that added nutritional benefit, but the choice is yours! Just ensure to cook it al dente for the best texture.
How long can I store leftovers of this pasta dish?
Your Lemon Ricotta Pasta can be stored in an airtight container in the refrigerator for up to 2 days. Make sure to keep the sauce separate for optimal freshness. When you’re ready to enjoy it again, consider gently reheating it on low heat to maintain that creamy goodness.
Can I freeze Lemon Ricotta Pasta?
Very much so! While I recommend enjoying it fresh, you can freeze the pasta (without spinach) for up to 1 month. Just make sure you’ve cooled it completely before transferring to a freezer-safe container. When ready to eat, thaw it in the fridge overnight and reheat while adding fresh spinach for that vibrant touch.
What should I do if my pasta sauce is too watery?
If your sauce turns out too watery, don’t worry! Start by draining off some of the excess liquid and add a little more ricotta or a sprinkle of grated Parmesan to thicken it up. Gradually stir in reserved pasta water until you reach the desired creamy consistency.
Is this Lemon Ricotta Pasta suitable for vegetarians?
Yes, it absolutely is! The combination of ricotta, spinach, and pasta provides a hearty and nutritious meal without any meat. However, if you’re planning to serve it to someone with dairy allergies, feel free to substitute the ricotta with a dairy-free cream alternative—just adjust the seasoning to taste since they can vary in flavor.
Can I add protein to this dish?
The more the merrier! You can easily customize this Lemon Ricotta Pasta by adding grilled chicken, shrimp, or even roasted chickpeas for a plant-based option. Just remember to cook the protein separately, then mix it in with the pasta for a satisfying, complete meal!
Lemon Ricotta Pasta & Spinach: A Zesty, Creamy Delight
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes.
- In a mixing bowl, combine ricotta, olive oil, Parmesan, garlic, lemon zest, and juice. Mix until smooth and season with salt and pepper.
- In the last minute of cooking, reserve 1/2 cup pasta water and add spinach to the pot. Wilt for 1 minute.
- Drain the pasta and spinach. Return to the pot over low heat.
- Add the ricotta mixture, stirring gently. Gradually pour in reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with extra Parmesan, a drizzle of olive oil, and lemon wedges.