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Creamy Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

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Creamy Lemon Ricotta Pasta is a fresh, tangy, and comforting dish that combines smooth ricotta, zesty lemon, and tender spinach with toasted pine nuts for crunch. This easy 30-minute vegetarian pasta recipe is perfect for a weeknight dinner or an elegant gathering.

Ingredients

  • 12 oz pasta (linguine or spaghetti preferred)
  • 1 cup whole milk ricotta cheese
  • 3 cups fresh baby spinach
  • 1 lemon (zest and juice)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • ¼ cup toasted pine nuts
  • Salt and pepper to taste
  • Grated Parmesan (optional, for serving)

Instructions

  1. Cook pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
  2. While pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
  3. Add spinach and cook until just wilted, about 2 minutes.
  4. Lower heat and stir in ricotta, lemon zest, and lemon juice. Add reserved pasta water gradually to create a silky sauce.
  5. Toss drained pasta into the skillet and mix until well coated. Add more pasta water if needed.
  6. Season with salt and pepper to taste.
  7. Serve topped with toasted pine nuts and optional Parmesan.

Notes

  • Swap spinach for arugula or kale for variation.
  • Add grilled chicken or shrimp for extra protein.
  • Use walnuts or slivered almonds if pine nuts aren’t available.
  • A mix of cream cheese and Greek yogurt can sub for ricotta in a pinch.
  • Avoid boiling ricotta to keep sauce smooth.
  • Store leftovers in the fridge for up to 3 days; reheat gently with a splash of milk or water.

Nutrition

Find it online: https://cookedbymaya.com/creamy-lemon-ricotta-pasta-with-spinach-and-toasted-pine-nuts/