Description

This Fresh & Zesty Lemon Ricotta Spinach Pasta is a light yet indulgent dish that brings together creamy ricotta, tender spinach, and bright lemon zest in a pasta sauce that feels like sunshine. Perfect for weeknight dinners or elegant vegetarian meals, this recipe comes together in under 30 minutes and delivers big flavor with simple ingredients.

Ingredients

12 oz fettuccine or linguine pasta

1 cup whole milk ricotta cheese

4 cups fresh spinach

3 cloves garlic, minced

1 tablespoon lemon zest

2 tablespoons lemon juice

2 tablespoons olive oil

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon cracked black pepper

3/4 cup reserved pasta water

Instructions

1. Boil a large pot of salted water. Cook fettuccine or linguine until al dente. Reserve 1 cup pasta water before draining.

2. In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant. Add spinach and cook until wilted. Remove from heat.

3. In a bowl, whisk ricotta cheese with lemon zest, lemon juice, salt, and pepper. Add 1/3 cup of reserved hot pasta water to loosen the mixture.

4. Add drained pasta to the skillet with spinach. Pour in the ricotta mixture and toss using tongs. Add more reserved pasta water as needed to coat pasta evenly.

5. Plate and garnish with Parmesan cheese, additional lemon zest, and extra cracked pepper. Serve hot.

Notes

Don’t skip the pasta water — it’s essential for creating that creamy, emulsified sauce without heavy cream.

For added protein, toss in grilled shrimp, chicken, or white beans.

Zest your lemon before juicing to avoid struggle and keep the zest fluffy and flavorful.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 3g
Sodium: 620mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 18g
Cholesterol: 30mg

Keywords: lemon ricotta pasta, creamy spinach pasta, vegetarian pasta