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Zesty Lemon Ricotta and Spinach Pasta

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Zesty Lemon Ricotta and Spinach Pasta is a creamy, bright, and comforting dish that comes together in under 30 minutes. With rich ricotta, fresh spinach, and a citrusy lemon punch, it’s the perfect blend of light and satisfying for any night of the week.

Ingredients

  • 12 oz pasta (spaghetti, linguine, or penne)
  • 5 oz fresh baby spinach
  • 1 cup whole milk ricotta cheese
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 cup grated parmesan or pecorino (optional)
  • Salt and pepper to taste
  • 1/4 tsp red pepper flakes (optional)
  • 1 cup reserved pasta water (as needed)

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water and drain the rest.
  2. In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant.
  3. Add spinach and cook until just wilted, 1–2 minutes. Remove from heat.
  4. In a large bowl, combine ricotta, lemon zest, lemon juice, salt, pepper, and a few tablespoons of reserved pasta water. Stir until creamy.
  5. Add hot pasta to the bowl and toss with the ricotta mixture, adding more pasta water as needed to create a silky sauce.
  6. Stir in sautéed spinach and sprinkle with parmesan and red pepper flakes if desired.
  7. Serve immediately with extra lemon zest or herbs on top.

Notes

  • Blend ricotta briefly for an extra smooth sauce.
  • Substitute spinach with arugula, kale, or peas if desired.
  • Add grilled chicken, shrimp, or chickpeas for protein.
  • Use gluten-free pasta to make it gluten-free.
  • Reheat with a splash of water or milk to maintain creaminess.

Nutrition

Find it online: https://cookedbymaya.com/zesty-lemon-ricotta-and-spinach-pasta/