Lemon Ricotta Pasta with Spinach
This Lemon Ricotta Pasta with Spinach is a quick and elegant weeknight dinner that feels luxurious. Creamy ricotta, bright lemon, and tender spinach combine with al dente pasta for a balanced and satisfying meal.
For 4 servings
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the ricotta mixture. In a medium bowl, combine the whole milk ricotta cheese, the zest of the entire lemon, and the juice from half of the lemon. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Stir well to combine and set aside.
Heat the extra virgin olive oil in a large skillet or the empty pasta pot over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
Add the fresh spinach to the skillet. Cook, tossing frequently, until the spinach just wilts, about 2-3 minutes. Season lightly with a pinch of salt and pepper.
Return the drained pasta to the pot with the wilted spinach and garlic. Add the prepared lemon ricotta mixture.
Pour in about 1/2 cup of the reserved pasta water. Toss everything together vigorously until the ricotta melts into a creamy, luscious sauce that coats the pasta evenly. If the sauce is too thick, add more pasta water, one tablespoon at a time, until desired consistency is reached.
Taste and adjust seasoning with more lemon juice, salt, or pepper if needed. Serve immediately, garnished with freshly grated Parmesan cheese and an extra squeeze of lemon if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Overcook the Pasta:** Cook your pasta to a true al dente. It will continue to cook slightly when tossed with the hot sauce, ensuring a perfect texture.
- 2**Reserve Enough Pasta Water:** The starchy pasta water is key to creating a creamy, emulsified sauce. Start with 1/2 cup and add more as needed to achieve your desired consistency.
- 3**Use Whole Milk Ricotta:** For the creamiest and most flavorful sauce, opt for whole milk ricotta cheese. Part-skim ricotta can sometimes result in a grainier texture.
- 4**Fresh Lemon is Essential:** The brightness of fresh lemon zest and juice is crucial for balancing the richness of the ricotta. Avoid bottled lemon juice for this recipe.
Adapt it for your goals.
Add Protein
Stir in cooked shredded chicken, sautéed shrimp, or cannellini beans for a more substantial meal.
Different GreensDifferent Greens
Swap spinach for baby kale, arugula (stir in at the very end), or Swiss chard for a slightly different flavor profile.
Extra VeggiesExtra Veggies
Sauté cherry tomatoes, mushrooms, or asparagus spears along with the garlic for added texture and nutrients.
Why this is on our healthy list.
Rich in Protein
Ricotta cheese provides a good source of protein, essential for muscle repair and satiety, making this a filling vegetarian meal.
Vitamin-Packed Greens
Spinach is loaded with vitamins K, A, and C, as well as iron and folate, supporting bone health, vision, and immune function.
Healthy Fats
Extra virgin olive oil contributes monounsaturated fats, which are beneficial for heart health and can help with nutrient absorption.
Frequently asked questions
Yes, you can use frozen spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the pan with the garlic to prevent a watery sauce.
