If you’re craving a meal that feels both fresh and indulgent but won’t keep you in the kitchen for ages, you’re going to love this Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe. It’s a vibrant symphony of creamy ricotta, zesty lemon, and bright, tender spinach all tossed with perfectly cooked pasta. The simplicity of the ingredients shines through, creating a silky, comforting dish that’s bursting with flavor and comes together faster than you can say “dinner is served.”
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, proving that simple staples can create something extraordinary. From the tang of lemon zest to the creamy ricotta and fresh spinach, each element adds its own magic, lending to the texture, flavor, and lovely green pops that make this dish so irresistible.
- 8 oz spaghetti or linguine: The classic foundation that holds the sauce beautifully and cooks quickly.
- 1 cup whole milk ricotta cheese: Adds luscious creaminess and a mild tang that balances the lemon’s brightness.
- 3 cups fresh baby spinach: Wilts effortlessly, adding color and earthy freshness without overpowering the dish.
- 1 tablespoon lemon zest: Delivers a vibrant, aromatic punch of citrus in every bite.
- 2 tablespoons lemon juice: Provides juicy acidity to lift the richness of the cheese.
- 2 cloves garlic, minced: Infuses the sauce with subtle warmth and depth of flavor.
- 1/3 cup grated parmesan cheese: Sprinkled on top for savory umami and slightly nutty notes.
- 1/2 teaspoon salt: Enhances all the flavors and seasons the sauce perfectly.
- 1/4 teaspoon black pepper: Adds gentle heat and a hint of spice.
- 1/2 cup reserved pasta water: The secret silky elixir that brings the whole sauce together.
How to Make Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe
Step 1: Cook the Pasta Al Dente
Start by bringing a large pot of salted water to a boil. Cook your spaghetti or linguine just until it’s al dente—meaning it’s tender but still has a little bite. Before you drain, be sure to scoop out about a cup of that starchy pasta water. It’s gold for creating the glossy sauce later on.
Step 2: Mix the Ricotta and Lemon Mixture
While the pasta cooks, grab a large bowl and combine the whole milk ricotta, fresh lemon zest, minced garlic, salt, and black pepper. Stir everything until it’s smooth and creamy, making a luscious base that will coat the pasta with zesty goodness.
Step 3: Wilt the Spinach with Residual Heat
Once your pasta is drained but still hot, toss the fresh baby spinach right in. The heat from the pasta will gently wilt the spinach, softening the leaves just enough to blend perfectly with the rich ricotta sauce.
Step 4: Combine Pasta, Spinach, and Ricotta
Now for the fun part: Pour the hot pasta and spinach into the ricotta mixture. Slowly add the reserved pasta water a little at a time while stirring vigorously. This process transforms the mixture into a silky, dreamy sauce that clings to every noodle.
Step 5: Serve with Parmesan and Extra Lemon
Plate your pasta immediately, topping it with a generous sprinkle of grated parmesan, a fresh squeeze of lemon juice, and, if you love a bit more kick, a dusting of black pepper. The result is a fresh, creamy, and bright bowl of comfort you can whip up in no time.
How to Serve Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe
Garnishes
To elevate this dish, try adding thin lemon slices or extra lemon zest on top for a burst of citrus aroma. Toasted pine nuts or slivered almonds introduce a satisfying crunch, while fresh basil leaves amplify the herbal freshness of the spinach.
Side Dishes
This pasta pairs beautifully with light sides like a crisp green salad dressed in vinaigrette or roasted vegetables such as asparagus or cherry tomatoes. For heartier options, garlic bread or a simple baguette helps mop up every last bit of that luscious sauce.
Creative Ways to Present
For a charming dinner party, serve the dish in shallow bowls and garnish with edible flowers or microgreens for a gourmet touch. You can also present individual portions in small glass jars layered with extra parmesan and lemon zest, which makes for a fun and easy-to-eat format perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe, store them in an airtight container in the refrigerator for up to two days. The spinach will continue to meld with the sauce flavors, making for an even tastier lunch or dinner the next day.
Freezing
While you can freeze pasta dishes, the creamy ricotta and fresh spinach may change in texture once thawed. It’s best enjoyed fresh, but if needed, freeze in a sealed container for up to one month. Thaw overnight in the fridge before reheating gently.
Reheating
When reheating, add a splash of water or milk to loosen the sauce gently in a skillet over low heat, stirring frequently to restore that perfect silky finish. Avoid microwaving without adding liquid as the sauce can dry out quickly.
FAQs
Can I use a different type of cheese instead of ricotta?
Ricotta gives this pasta its creamy texture and mild flavor, but if you don’t have any, mascarpone is a great substitute. Cream cheese can work too, though it will create a slightly denser sauce.
Is this recipe suitable for vegans?
This recipe relies on dairy cheese, so it’s not vegan-friendly as is. However, you could try vegan ricotta alternatives and nutritional yeast instead of parmesan for a plant-based twist.
What type of pasta works best in this recipe?
Spaghetti or linguine is ideal because their long strands easily hold the ricotta sauce and wilted spinach. But feel free to get creative with fettuccine, penne, or even orecchiette if you prefer.
Can I add protein to this pasta?
Absolutely! Grilled chicken, sautéed shrimp, or even crispy pancetta would pair wonderfully without overpowering the bright lemon and creamy ricotta flavors.
How can I make this recipe gluten-free?
Simply swap regular pasta for your favorite gluten-free variety. The cooking time might vary slightly, so keep an eye on the texture to ensure it’s al dente.
Final Thoughts
This Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe is the kind of meal that feels like a warm hug on a busy day, yet fresh and vibrant enough to satisfy any craving. It’s a stunning example of how a few simple ingredients can come together to create a dish that’s anything but ordinary. I encourage you to give it a try—you’ll wonder how you ever lived without this go-to recipe in your weeknight dinner rotation.
Print
Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Quick 10-Minute Lemon Ricotta Pasta with Spinach is a bright, creamy, and effortless dish perfect for a speedy weeknight dinner. Featuring al dente spaghetti tossed in a luscious ricotta and lemon sauce enhanced with fresh baby spinach, garlic, and parmesan, this recipe combines fresh flavors with simple ingredients for a satisfying meal in minutes.
Ingredients
Pasta
- 8 oz spaghetti or linguine
- 1/2 cup reserved pasta water
- 1/2 teaspoon salt (for cooking pasta)
Sauce & Mix-ins
- 1 cup whole milk ricotta cheese
- 3 cups fresh baby spinach
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice (for finishing)
- 1/3 cup grated parmesan cheese (plus extra for serving)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or linguine until al dente, around 7 minutes. Before draining, reserve 1 cup of the pasta water for the sauce.
- Prepare Ricotta Mixture: While the pasta cooks, in a large bowl combine the whole milk ricotta cheese, lemon zest, minced garlic, salt, and black pepper. Stir until smooth and creamy.
- Wilt Spinach: After draining the pasta, immediately add the fresh baby spinach to the hot pasta to gently wilt it with the residual heat.
- Combine and Form Sauce: Add the wilted spinach and hot pasta into the ricotta mixture. Gradually stir in the reserved pasta water until the sauce becomes silky and coats the pasta evenly.
- Serve: Plate the pasta immediately and top with grated parmesan cheese, a fresh squeeze of lemon juice, and additional black pepper if desired.
Notes
- Use fresh baby spinach for best texture and flavor; regular spinach can be substituted but may require longer wilting time.
- Reserve extra pasta water to adjust sauce consistency as needed.
- You can substitute whole milk ricotta with part-skim ricotta for a lighter option.
- Add chili flakes for a spicy kick if preferred.
- Serve immediately as the sauce may thicken upon standing.
