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
Scale
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.
