Lemon Ricotta Pasta
A quick, creamy pasta with ricotta, lemon zest, and Parmesan. Light yet satisfying, perfect for easy weeknight dinners with fresh spinach and bright citrus flavors.
Equipment
- 1 large mixing bowl
- 1 large pot for boiling pasta
- 1 colander
Ingredients
- 15 ounces whole milk ricotta cheese
- 1 ½ cups finely shredded Parmesan cheese plus more for garnish
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest plus more for garnish
- 1 teaspoon grated garlic
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper plus more for garnish
- ½ pound spaghetti noodles
- 5 ounces fresh baby spinach leaves about 4 to 4 ½ cups
Instructions
- Combine ricotta cheese, Parmesan cheese, olive oil, lemon juice, lemon zest, grated garlic, salt, and black pepper in a large mixing bowl and stir until smooth.
- Bring a large pot of salted water to a boil and cook spaghetti until al dente, about 9 to 10 minutes, reserving ½ cup of pasta water before draining.
- Add fresh baby spinach to the boiling pasta water for 30 to 45 seconds to blanch until wilted, then drain pasta and spinach together.
- Return the empty pot to the stove, add the ricotta mixture and ¼ cup reserved pasta water, stirring to create a smooth, thick sauce.
- Add the drained pasta and spinach back into the pot and toss to coat evenly with the lemon ricotta sauce, adding more pasta water if needed to thin.
- Transfer to a serving bowl and garnish with additional Parmesan, lemon zest, and cracked pepper before serving.
Notes
- Use whole milk ricotta for a creamy, thick sauce.
- Wash lemons before zesting to remove wax.
- Hand grate Parmesan for better melting.
- Baby arugula can replace spinach for a peppery taste.