I absolutely love this zesty lemon ricotta pasta with spinach! It’s a delicious weeknight meal that comes together in under 15 minutes. With simple, fresh ingredients and incredible flavor, it requires minimal effort. This no-cook sauce is one of my favorite go-to recipes from my university days. Just mix creamy ricotta, Parmesan cheese, garlic, extra virgin olive oil, and bright lemon, and your pasta sauce is ready to go. It’s easy, economical, and perfect for satisfying those carb cravings—so good!
INGREDIENTS
- 1/2 lb (8 oz / 220 grams) pasta (spaghetti, linguine, penne, fusilli, etc.)
- 1 cup (9 oz / 250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, for serving (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
INSTRUCTIONS
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package directions until al dente.
- Make the Ricotta Sauce: While the pasta cooks, combine the ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice in a medium bowl. Season with 1/4 tsp of salt and a pinch of black pepper. Stir until well combined and adjust seasoning to your taste.
- Add Spinach: In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water, then add the spinach to the pot. Stir well and push the leaves down to submerge them in the boiling water.
- Drain and Combine: After 1 minute, drain the pasta and spinach, returning them to the same pot. Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, adding more cooking water as needed to achieve a smooth and creamy texture.
- Serve: Enjoy immediately, garnishing with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired. For an extra kick, sprinkle with red pepper flakes.
Notes:
- Cooking Water: Add pasta water gradually; you may not need all of it. The goal is to keep the pasta moist without diluting the flavor. If needed, you can add a few tablespoons of milk for extra creaminess.
- Pasta Options: Feel free to use any large or short pasta shape that captures the creamy ricotta well. While spaghetti is a favorite, penne, fusilli, and conchiglie work wonderfully too. Avoid mini shapes like orzo or elbow macaroni for this recipe.
Enjoy your delicious meal!