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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.
For this recipe. I want to highlight our Citrus Press, Garlic Press, and Adjustable Double Grater, I use them all the time. Here’s some information: Citrus Press
It’s so easy to squeeze juice from lemons, limes and small oranges with our Citrus Press. It’s made of a durable coated aluminum that won’t discolor or rust. Just put the fruit in cut-side down, squeeze the handles, and out comes every last drop of juice.
Product Details
- 8½”.
- White, enamel-coated aluminum is durable and rust-resistant.
How to Clean
- Dishwasher-safe.
The Garlic Press lets you enjoy the flavor of fresh garlic without the hard work of mincing and without your hands smelling like garlic. You can press fresh cloves of garlic—even the really big ones—without peeling them first. The handy cleaning brush helps you remove all the minced bits, so you never have to touch them. You can also use it to mince ginger and horseradish, so you get fantastic flavor in every bite of your favorite recipes.
Product Details
- 6″.
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How to Clean
- Dishwasher-safe.
Easy-to-Store Folding Grater
Not all graters are created equal. Unlike traditional graters, ours is made using a chemical process that etches the blades to create super sharp edges. So, whether you want farmhouse-style cuts for hash browns, light and fluffy Parmesan cheese, finely shredded carrots for cake, or piles of shredded cheese to help feed your small army, this double-sided grater (extra coarse and fine) will get it done quickly and effortlessly. Our grater is designed with flexibility in mind. You can use it fully assembled to grate mess-free over the included food container. Nonskid feet will keep it secure on your work surface. Or, you can separate the two graters to use over a bowl, serving dish, or cutting board. To keep your fingers away from the blades, we’ve included a handy food holder and pusher. The soft grip handle lets you comfortably grate large amounts of food. And when the job is done, pop it in the dishwasher. It folds flat so you can easily store it in a kitchen drawer.
Product Details
- Includes two graters (extra coarse and fine) with stainless-steel, chemically etched blades, a food holder and pusher, food container with measurement markings, and protective covers for storage.
- Dishwasher-safe
- 11″ (28 cm) tall; container holds 2 cups (500 mL)
Click the links to purchase your our Citrus Press, Garlic Press, and Adjustable Double Grater. You’ll be glad you did.
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 a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***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
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
