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creamy lemon ricotta pasta with spinach on a plate.
5 from 24 votes

Lemon Ricotta Pasta

Zesty Lemon Ricotta Pasta with spinach and garlic is a quick and easy Italian-inspired pasta dish that is perfectly creamy and flavorful.
Author Diana
Servings 4 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Equipment

Ingredients

  • 8 ounces (225 grams) dried pasta such as spaghetti, linguine, or any other long or short pasta
  • 2 tablespoons (30 ml) olive oil
  • 3 cloves garlic minced
  • ½ unwaxed lemon juice and zest
  • 1 cup (250 grams) whole milk ricotta
  • 2 cups (60 grams) baby spinach leaves
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup (22 grams) grated parmesan cheese

Instructions

  • In a medium-sized saucepan, boil water and add salt after it starts boiling. Add your pasta, and cook according to the package instructions to al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
  • Meanwhile, in a skillet, heat olive oil on medium heat and saute garlic very lightly without allowing the garlic to brown. About 30 seconds. Add the ricotta cheese, stir to melt the cheese over low heat, then add about a fourth of a cup of the reserved pasta water. Whisk it in.
  • Add lemon zest and lemon juice, season with salt and pepper, add parmesan, and cook for 1 minute. Add spinach, and cook for 1 more minute for the spinach to wilt.
  • Add the hot pasta along with about fourth cup of reserved pasta water, and toss it using kitchen tongs until the sauce is emulsified and coats the pasta. Add more pasta water if needed until you reach the desired consistency (if you don’t use up all the pasta water, save some to reheat the pasta later).
  • Remove from heat, and serve with extra parmesan and lemon zest if desired.

Notes

  • You can start making the sauce when the pasta is halfway cooked. It only takes about 5 minutes to make the sauce, and this way, the pasta and the sauce are ready at the same time.
  • Use whole-milk ricotta in this recipe please! Low fat ricotta doesn't have the same flavor and texture
  • Be sure to scrub your lemons under hot running water to remove any wax before grating the zest with a microplane.
  • Don't forget to save some pasta water! This starchy liquid helps to create the perfect consistency in our pasta sauce.
  • You may need to add more or less pasta water. If you have some left over, save it to use when reheating the leftovers.
  • Because of the nature and texture of ricotta cheese, your pasta sauce will not become completely smooth. This is normal! While not smooth, the sauce is still creamy and delicious.
  • To Store: Leftovers will keep in the fridge for up to 4 days. Reheat gently, adding water to loosen up the sauce if needed. 

Nutrition

Calories: 417kcal | Carbohydrates: 48g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 758mg | Potassium: 316mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1738IU | Vitamin C: 12mg | Calcium: 218mg | Iron: 2mg