Description
Lemon Ricotta Spinach Pasta is a creamy, zesty, and light Italian-inspired dish ready in just 25 minutes! Made with fresh spinach, ricotta, lemon zest, and Parmesan, it’s easy, nutritious, and customizable with added protein or gluten-free pasta. Perfect for a quick weeknight dinner! 🍝🍋🧀
Ingredients
For the Pasta:
- 12 oz pasta (spaghetti, fettuccine, or penne)
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese (whole milk or part-skim)
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- ½ tsp red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- ½ cup reserved pasta water
Optional Additions:
- Protein: Grilled chicken, shrimp, or chickpeas
- Extra Veggies: Cherry tomatoes, mushrooms, or zucchini
- Crunch: Toasted pine nuts or walnuts
Instructions
1️⃣ Bring a large pot of salted water to a boil.
2️⃣ Cook the pasta according to package instructions until al dente.
3️⃣ Reserve ½ cup of pasta water, then drain the pasta.
4️⃣ In a large pan, heat 2 tbsp olive oil over medium heat.
5️⃣ Add minced garlic and sauté for 30 seconds until fragrant.
6️⃣ Stir in chopped spinach and cook until wilted (about 2 minutes).
7️⃣ In a bowl, whisk together ricotta cheese, lemon zest, lemon juice, Parmesan, salt, and black pepper.
8️⃣ Reduce heat to low, then add the drained pasta to the pan.
9️⃣ Stir in the ricotta mixture, adding reserved pasta water little by little to create a creamy sauce.
🔟 Toss everything together until well combined.
✅ Top with extra Parmesan, olive oil, and red pepper flakes (if using).
✅ Serve immediately and enjoy your fresh, creamy, and zesty pasta! 🍝🍋🧀
Notes
✔ Use fresh ricotta – It makes the sauce extra creamy and smooth.
✔ Don’t skip the lemon zest – It enhances the citrusy flavor without extra acidity.
✔ Reserve pasta water – Helps create a silky, restaurant-quality sauce.
✔ Adjust consistency – Add more pasta water if the sauce is too thick.
✔ Customize your dish – Add protein (chicken, shrimp, tofu) or extra veggies.
✔ Make it vegan – Use cashew ricotta and nutritional yeast instead of cheese.
✔ Gluten-free option – Swap pasta for chickpea, quinoa, or zucchini noodles.
✔ Storage tip – Store leftovers in an airtight container for up to 2 days; reheat with a splash of water or milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: ~450 kcal
- Sugar: ~2g
- Sodium: ~320mg
- Fat: ~15g
- Saturated Fat: ~6g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~60g
- Fiber: ~4g
- Protein: ~18g
- Cholesterol: ~30mg