Why You’ll Love This Recipe
- Ready in just 10 minutes
- Creamy and comforting without heavy sauce
- Bright fresh lemon flavor
- Easy one-pan style meal
- Perfect for busy weeknights
- Nutritious spinach adds freshness
- Simple ingredients with elegant flavor
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 ounces pasta such as spaghetti or penne
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes optional
Directions
- Bring a pot of salted water to a boil and cook the pasta according to package directions.
- Reserve about 1/2 cup of pasta water before draining the pasta.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in the fresh spinach and cook until wilted.
- Add the cooked pasta to the skillet.
- Stir in ricotta cheese, lemon zest, lemon juice, and Parmesan cheese.
- Add reserved pasta water a little at a time until a creamy sauce forms.
- Season with salt, black pepper, and red pepper flakes if desired.
- Toss well and serve immediately.
Servings and timing
- Servings: 4 servings
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Add Protein: Include grilled chicken, shrimp, or salmon.
- Extra Vegetables: Add peas, asparagus, or cherry tomatoes.
- Creamier Version: Stir in a splash of cream.
- Vegan Option: Use dairy-free ricotta and Parmesan alternatives.
- Herb Boost: Add fresh basil or parsley before serving.
Storage/Reheating
Store leftover lemon ricotta pasta in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet with a splash of water or milk to loosen the sauce. Avoid overheating, as ricotta can dry out.
This pasta is best enjoyed fresh for the creamiest texture.
FAQs
What does ricotta add to pasta?
Ricotta creates a creamy, light sauce without needing heavy cream.
Can I use frozen spinach?
Yes, thaw and drain it well before adding.
What pasta works best?
Spaghetti, linguine, penne, or fettuccine all work well.
Can I make this dish vegetarian?
Yes, the recipe is naturally vegetarian.
Why reserve pasta water?
Pasta water helps create a smooth and silky sauce.
Can I add more lemon flavor?
Yes, extra zest or juice can brighten the dish even more.
Is this pasta healthy?
It can be a balanced meal with spinach, protein, and moderate cheese.
Can I use cottage cheese instead of ricotta?
Yes, blended cottage cheese can be substituted.
What proteins pair well with this dish?
Chicken, shrimp, salmon, or white beans pair beautifully.
Can I serve this cold?
Yes, it can also be enjoyed as a chilled pasta salad.
Conclusion
10-Minute Lemon Ricotta Pasta with Spinach is a quick, creamy, and refreshing meal perfect for busy days when you want something comforting yet light. The combination of rich ricotta, bright lemon, and tender spinach creates a flavorful pasta dish that feels elegant without requiring much effort. Easy to customize and ready in minutes, it’s a recipe you’ll want to make again and again.
Print10-Minute Lemon Ricotta Pasta with Spinach
10-Minute Lemon Ricotta Pasta with Spinach is a quick and creamy pasta dish featuring tender spinach, rich ricotta cheese, and bright fresh lemon flavor. This easy meal comes together fast for a comforting yet light weeknight dinner or lunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 ounces pasta such as spaghetti or penne
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package directions.
- Reserve about 1/2 cup of pasta water before draining the pasta.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in the fresh spinach and cook until wilted.
- Add the cooked pasta to the skillet and toss gently.
- Stir in ricotta cheese, lemon zest, lemon juice, and Parmesan cheese.
- Add reserved pasta water a little at a time until a creamy sauce forms.
- Season with salt, black pepper, and red pepper flakes if desired.
- Toss well and serve immediately.
Notes
- Add grilled chicken, shrimp, salmon, or white beans for extra protein.
- Include peas, asparagus, or cherry tomatoes for added vegetables.
- For a richer sauce, stir in a splash of cream.
- Use dairy-free ricotta and Parmesan for a vegan-friendly version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or milk to keep the sauce creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 30 mg
