The Best Lemon Ricotta Pasta with Fresh Spinach
If you’re craving a quick yet elegant dinner, The Best Lemon Ricotta Pasta with Fresh Spinach is your answer. This dish combines creamy ricotta and zesty lemon for a delightful flavor explosion, complemented by the freshness of baby spinach. Ready in just 21 minutes, it’s perfect for busy weeknights or impressing guests. Each bite feels indulgent yet wholesome, making it a go-to recipe that’s both satisfying and nutritious. Elevate your dining experience with this vibrant pasta dish that promises to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 1/2 lb pasta (spaghetti, linguine, penne, etc.)
- 8 oz fresh baby spinach
- 1 cup whole-milk ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1 unwaxed lemon (zest and juice)
- 1 Tbsp extra virgin olive oil
- 1 clove garlic (grated or pressed)
- Salt and black pepper to taste
Instructions
- Cook pasta according to package instructions until al dente in salted boiling water.
- In a bowl, mix ricotta, olive oil, Parmesan, garlic, lemon zest and juice; season with salt and pepper.
- In the last minute of cooking pasta, add spinach to wilt. Reserve ½ cup of cooking water before draining.
- Combine drained pasta and spinach back in the pot with ricotta sauce and reserved water; mix until creamy.
- Serve warm with extra Parmesan and lemon wedges if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg