Description
This creamy Lemon Ricotta Pasta with Spinach is a quick weeknight dinner that feels gourmet but comes together in under 30 minutes. A velvety ricotta-based sauce meets vibrant lemon zest and juice, clinging perfectly to spaghetti or your favorite pasta. Baby spinach adds color and nutrition, making this dish a delicious and satisfying vegetarian option. Ideal for those looking for an easy recipe that delivers bright, fresh flavors with pantry staples—perfect for lunch ideas, dinner ideas, or light comfort food cravings. It’s a great choice for both healthy meals and cozy nights in.
Ingredients
12 oz spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1 cup ricotta cheese
1 tablespoon lemon zest
2 tablespoons lemon juice
5 oz baby spinach
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. In a bowl, whisk together ricotta, lemon zest, lemon juice, salt, and pepper.
4. Add drained pasta and spinach to the skillet. Toss until spinach wilts.
5. Stir in the ricotta mixture and reserved pasta water. Mix until creamy and evenly coated.
6. Remove from heat and sprinkle Parmesan over top. Serve immediately.
Notes
Use fresh lemon zest for the best citrus flavor.
Add a splash more pasta water if the sauce thickens too much before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
Keywords: lemon ricotta pasta, easy dinner, vegetarian pasta, spinach pasta, creamy pasta