Lemon Ricotta and Spinach Pasta: A Creamy Dream in Minutes

This Lemon Ricotta and Spinach Pasta is a vibrant, flavorful, and surprisingly easy dish that’s perfect for a quick weeknight meal or a light weekend lunch. The combination of creamy ricotta, bright lemon, and earthy spinach creates a symphony of flavors that will tantalize your taste buds. This recipe is adaptable, allowing you to customize it with your favorite pasta shape, protein additions, or extra veggies. Get ready to impress your family and friends with this simple yet sophisticated pasta dish!

Why You’ll Love This Recipe

* **Quick and Easy:** This recipe comes together in under 30 minutes, making it ideal for busy weeknights.
* **Flavorful and Fresh:** The combination of lemon, ricotta, and spinach creates a bright and delicious flavor profile.
* **Versatile:** Easily customizable with your favorite pasta, protein, and vegetables.
* **Comfort Food with a Healthy Twist:** The ricotta provides a creamy texture, while the spinach adds a healthy dose of vitamins and minerals.
* **Impressive Yet Simple:** This dish looks and tastes fancy but requires minimal effort.

Ingredients You’ll Need

Here’s a breakdown of the key ingredients for this Lemon Ricotta and Spinach Pasta recipe:

* **Pasta:** 1 pound of your favorite pasta shape (spaghetti, linguine, fettuccine, penne, or rigatoni all work well). I personally prefer spaghetti or linguine for this dish.
* **Ricotta Cheese:** 15 ounces (about 2 cups) of whole milk ricotta cheese. Whole milk ricotta provides the best creamy texture. Avoid using part-skim ricotta, as it can be grainy.
* **Fresh Spinach:** 10 ounces of fresh spinach, washed and roughly chopped. Baby spinach is a great option.
* **Lemon:** 1 large lemon, zested and juiced. The lemon zest provides a bright citrus aroma, while the juice adds a tangy flavor.
* **Garlic:** 2-3 cloves of garlic, minced. Garlic adds a savory depth to the sauce.
* **Olive Oil:** 2 tablespoons of extra virgin olive oil. Olive oil is essential for sautéing the garlic and spinach.
* **Parmesan Cheese:** 1/2 cup of grated Parmesan cheese, plus more for serving. Parmesan cheese adds a salty and umami flavor.
* **Red Pepper Flakes:** 1/4 teaspoon (or more, to taste) of red pepper flakes. Red pepper flakes add a touch of heat.
* **Salt and Black Pepper:** To taste. Seasoning is crucial for bringing out the flavors of the dish.
* **Pasta Water:** Reserve about 1 cup of pasta water before draining the pasta. This starchy water helps to create a creamy sauce.

Equipment You’ll Need

* Large pot for cooking pasta
* Large skillet or sauté pan
* Lemon zester
* Lemon juicer
* Garlic press (optional)
* Colander

Step-by-Step Instructions

Follow these simple steps to create your delicious Lemon Ricotta and Spinach Pasta:

**Step 1: Cook the Pasta**

1. Bring a large pot of salted water to a boil. The water should be generously salted – think of it as being as salty as the sea. This will season the pasta from the inside out.
2. Add the pasta to the boiling water and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm to the bite.
3. Before draining the pasta, reserve about 1 cup of the pasta water. Set it aside – you’ll need it later to create a creamy sauce.
4. Drain the pasta in a colander and set aside.

**Step 2: Sauté the Garlic and Spinach**

1. While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium heat.
2. Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir frequently to ensure that the spinach cooks evenly.

**Step 3: Make the Ricotta Sauce**

1. Reduce the heat to low.
2. Add the ricotta cheese, lemon zest, lemon juice, Parmesan cheese, red pepper flakes, salt, and black pepper to the skillet.
3. Stir well to combine all of the ingredients and create a creamy sauce.

**Step 4: Combine Pasta and Sauce**

1. Add the cooked pasta to the skillet with the ricotta sauce.
2. Toss the pasta and sauce together until the pasta is evenly coated.
3. If the sauce is too thick, add a little bit of the reserved pasta water at a time until it reaches your desired consistency. The pasta water helps to emulsify the sauce and create a creamy texture.

**Step 5: Serve and Enjoy!**

1. Serve the Lemon Ricotta and Spinach Pasta immediately.
2. Garnish with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired.
3. Enjoy!

Tips and Variations

* **Add Protein:** Add cooked chicken, shrimp, or Italian sausage to the pasta for a heartier meal. You can sauté the protein in the skillet before adding the garlic and spinach.
* **Add Vegetables:** Add other vegetables like cherry tomatoes, asparagus, or mushrooms to the pasta. Sauté the vegetables along with the garlic and spinach.
* **Use Different Pasta Shapes:** Experiment with different pasta shapes to find your favorite. Penne, rigatoni, and farfalle all work well with this sauce.
* **Make it Vegan:** Use a vegan ricotta cheese alternative and nutritional yeast in place of Parmesan cheese.
* **Add Fresh Herbs:** Add fresh herbs like basil, parsley, or oregano to the pasta for extra flavor.
* **Spice it Up:** Add more red pepper flakes or a pinch of cayenne pepper for a spicier dish.
* **Lemon Zest is Key:** Don’t skip the lemon zest! It adds a significant amount of bright citrus aroma to the dish.
* **Salt Your Pasta Water:** As mentioned earlier, salting the pasta water is essential for seasoning the pasta from the inside out.
* **Don’t Overcook the Spinach:** Overcooked spinach can become mushy and lose its flavor. Cook it just until it wilts.
* **Taste and Adjust Seasoning:** Before serving, taste the pasta and adjust the seasoning as needed. You may need to add more salt, pepper, or lemon juice to balance the flavors.

Serving Suggestions

This Lemon Ricotta and Spinach Pasta is delicious on its own, but it also pairs well with a variety of sides:

* **Garlic Bread:** A classic pairing that complements the pasta perfectly.
* **Side Salad:** A simple green salad with a vinaigrette dressing adds a refreshing element to the meal.
* **Roasted Vegetables:** Roasted vegetables like broccoli, carrots, or Brussels sprouts are a healthy and flavorful side dish.
* **Grilled Chicken or Fish:** For a more substantial meal, serve the pasta with grilled chicken or fish.

Storage Instructions

* **Leftovers:** Store leftover Lemon Ricotta and Spinach Pasta in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the pasta in a skillet over medium heat, adding a little bit of water or broth if needed to prevent it from drying out. You can also reheat it in the microwave.
* **Freezing:** Freezing this pasta is not recommended, as the ricotta cheese can become grainy when thawed.

Nutritional Information (per serving, approximate)

* Calories: 450-550
* Protein: 20-25g
* Fat: 20-25g
* Carbohydrates: 50-60g
* Fiber: 3-5g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

Lemon Ricotta and Spinach Pasta Recipe

**Yields:** 4-6 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1 pound pasta (spaghetti, linguine, fettuccine, penne, rigatoni)
* 2 tablespoons olive oil
* 2-3 cloves garlic, minced
* 10 ounces fresh spinach, washed and roughly chopped
* 15 ounces (about 2 cups) whole milk ricotta cheese
* 1 large lemon, zested and juiced
* 1/2 cup grated Parmesan cheese, plus more for serving
* 1/4 teaspoon red pepper flakes (or more, to taste)
* Salt and black pepper, to taste
* 1 cup reserved pasta water

**Instructions:**

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium heat. Add the minced garlic and sauté for 30 seconds, or until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes.
3. Reduce the heat to low. Add the ricotta cheese, lemon zest, lemon juice, Parmesan cheese, red pepper flakes, salt, and black pepper to the skillet. Stir well to combine.
4. Add the cooked pasta to the skillet with the ricotta sauce. Toss to coat. If the sauce is too thick, add a little pasta water at a time until it reaches your desired consistency.
5. Serve immediately, garnished with extra Parmesan cheese and red pepper flakes, if desired.

Enjoy this delightful and easy Lemon Ricotta and Spinach Pasta! It’s a surefire way to bring a touch of Italian sunshine to your table.