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LEMON RICOTTA PASTA & SPINACH

Lemon Ricotta Pasta & Spinach: 15-Minute Flavor Bliss

This Lemon Ricotta Pasta & Spinach is a must-try weeknight meal that's flavorful, quick, and satisfying.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Any shape works (spaghetti, linguine, or penne); use whole-grain for added fiber.
For the Ricotta Sauce
  • 1 cup Whole-Milk Ricotta Opt for part-skim for a lighter option.
  • 1/2 cup Grated Parmesan Cheese Use nutritional yeast for a vegan alternative.
  • 2 tbsp Extra Virgin Olive Oil Substitute with melted butter if desired.
  • 2 cloves Garlic Minced; adjust to taste or use garlic powder.
  • 1 zest Lemon Use a fresh, unwaxed lemon for the best flavor.
  • 1 tbsp Lemon juice Brightens the dish with acidity.
  • to taste Salt Essential seasoning.
  • to taste Black Pepper Essential seasoning.
For the Greens
  • 5 oz Fresh Baby Spinach Can be swapped with kale or other greens.

Equipment

  • Large pot
  • Colander
  • medium mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Boil a large pot of salted water. Add pasta and cook until al dente (8-10 minutes).
  2. Prepare the Ricotta Sauce: In a bowl, combine ricotta, olive oil, Parmesan, garlic, lemon zest, and juice. Mix until smooth, then season with salt and pepper.
  3. Blanch the Spinach: One minute before pasta is done, add spinach to the pot. Stir until wilted.
  4. Reserve Cooking Water & Drain: Save ½ cup of cooking water before draining pasta and spinach.
  5. Combine with Ricotta Sauce: Mix drained pasta and spinach with the ricotta sauce. Add reserved water gradually to achieve desired consistency.
  6. Serve and Garnish: Divide into bowls, garnish with additional Parmesan, lemon wedges, and red pepper flakes.

Notes

Best enjoyed warm, and feel free to customize with other greens or proteins as desired.