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Quick and delicious, this Lemon Ricotta Pasta & Spinach recipe is filled with lemony brightness, tender spinach, and creamy ricotta. Bonus points for being able to pull this together in 15 minutes for the most amazing and easy weeknight dinner!
I was searching for a fast recipe that my whole family would like when I found this deliciousness from Katia over at The Clever Meal. You can learn more about Katia here. I was thrilled to find her, as I absolutely love Mediterranean recipes, and as she is originally from Italy, my heart – and stomach were won over!
What I also like about this recipe is that you can change it to whatever you have on hand – for example, basil or arugula. Hubby is not able to eat spinach (due to kidney stones) so I was able to adapt this recipe by using basil instead. Delicious! One thing I might add to the sauce would be some red pepper flakes, which Katia does recommend as an optional garnish. I think the next time I try it, I might add some to the sauce recipe as well.
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Product Details
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How to Clean
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Product Details
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Let’s jump right in!
Ingredients
- 8-ounces pasta of choice
- 8-ounces baby spinach
For the Sauce
- 1 cup whole-milk ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1 lemon zested and juiced
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove pressed
- Salt and pepper to taste
Garnish
- Grated Parmesan Cheese
- Lemon wedges
- Extra-virgin olive oil
- Red pepper flakes
Instructions
Begin to boil pasta in salted water according to package directions, cooking just until to al dente. While pasta is cooking, grate cheese.
To make sauce:
In a small bowl, combine ricotta, olive oil, Parmesan, lemon zest and juice, garlic, salt, and pepper. Taste for seasonings, adding more as needed.
To Finish:
When pasta is finished cooking, place spinach in colander. Reserve ½ cup of pasta water, then drain pasta into the colander over the spinach. Pour the pasta and spinach back into the pot.
Add ricotta sauce, along with a little bit of the reserved pasta water. Coat pasta evenly with the sauce, adding a bit more of the pasta water only if needed to make the sauce creamier.
Serve immediately with more Parmesan cheese, lemon wedges, extra-virgin olive oil and red pepper flakes, if desired.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Lemon Ricotta Pasta & Spinach – The Clever Meal (Video)
Equipment
Ingredients
- 8 oz pasta your choice I used spaghetti
- 8 oz baby spinach
For the Sauce
- 1 cup ricotta cheese whole milk
- ⅓ cup Parmesan Cheese grated
- 1 lemon zested and juiced
- 1 tbsp extra-virgin olive oil
- 1 garlic clove pressed
- kosher salt to taste
- Freshly ground black pepper to taste
Garnish
- Grated Parmesan Cheese
- Lemon wedges
- Extra-virgin olive oil
- Red pepper flakes
Instructions
- Begin to boil pasta in salted water according to package directions, cooking just until to al dente.8 oz pasta
- While pasta is cooking, grate cheese.1/3 cup Parmesan Cheese
To make sauce:
- In a small bowl, combine ricotta, olive oil, Parmesan,lemon zest and juice, garlic, salt, and pepper. Taste for seasonings, adding more as needed.1 cup ricotta cheese, 1 lemon, 1 tbsp extra-virgin olive oil, 1 garlic clove, kosher salt, Freshly ground black pepper
Finish
- When pasta is finished cooking, place spinach in colander. Reserve ½ cup of pasta water, then drain pasta into the colander over the spinach.8 oz baby spinach
- Pour the pasta and spinach back into the pot. Add ricotta sauce, along with a little bit of the reserved pasta water. Coat pasta evenly with the sauce, adding a bit more of the pasta water only if needed to make the sauce creamier.
- Serve immediately with more Parmesan cheese,lemon wedges, extra-virgin olive oil and red pepper flakes, if desired.Grated Parmesan Cheese, Extra-virgin olive oil, Red pepper flakes, Lemon wedges
