Ingredients
For the Pasta:
12 oz pasta (spaghetti, fettuccine, or penne)
2 tablespoons olive oil
3 cloves garlic, minced
4 cups baby spinach, roughly chopped
1 cup ricotta cheese (whole milk for extra creaminess)
Zest of 1 lemon
Juice of 1 lemon
½ cup grated Parmesan cheese (optional)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for heat)
½ cup pasta water (reserved)
For Garnish:
¼ cup fresh basil or parsley, chopped
¼ cup toasted pine nuts or walnuts (optional)
Extra Parmesan cheese, for topping
Step-by-Step Instructions
Step 1: Cook the Pasta
1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
2. Before draining, reserve ½ cup of pasta water. Drain pasta and set aside.
Step 2: Prepare the Spinach & Garlic
1. In a large skillet, heat olive oil over medium heat.
2. Add minced garlic and saute for 30 seconds to 1 minute until fragrant.
3. Add chopped spinach and cook for 1-2 minutes, stirring until wilted.
Step 3: Make the Ricotta Lemon Sauce
1. In a large mixing bowl, whisk together ricotta cheese, lemon zest, lemon juice, Parmesan cheese, salt, black pepper, and red pepper flakes.
2. Slowly stir in ¼ cup of the reserved pasta water to loosen the sauce. Add more if needed for a creamy texture.
Step 4: Combine Everything
1. Add the cooked pasta to the skillet with spinach and garlic.
2. Pour the ricotta-lemon sauce over the pasta and toss to coat evenly.
3. If the sauce is too thick, add a little more reserved pasta water until desired consistency is reached.
Step 5: Serve & Garnish
1. Plate the pasta and top with fresh basil or parsley.
2. Sprinkle with toasted pine nuts or walnuts for added crunch.
3. Serve warm with extra Parmesan cheese on top.
Notes & Tips
What type of pasta works best?
Long pasta like spaghetti or fettuccine works great for a creamy texture, while short pasta like penne or rigatoni holds the sauce well.
How can I make it vegan?
Substitute dairy-free ricotta and Parmesan or use blended cashew cream.
Can I add protein?
Yes! Try grilled chicken, shrimp, or chickpeas for added protein.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of water or milk.
Can I make it gluten-free?
Yes! Use your favorite gluten-free pasta.
Nutritional Information
Calories: 420
Protein: 18g
Carbs: 55g
Fat: 15g
Fiber: 5g
Sugar: 3g
This Lemon Ricotta Spinach Pasta is bright, creamy, and incredibly satisfying, making it the perfect quick meal for any occasion. Enjoy it as a weeknight dinner, a meal prep option, or a delicious vegetarian main course!
