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Lemon Ricotta Pasta Recipe

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★★★★★

4.6 from 96 reviews

This creamy Lemon Ricotta Pasta is a simple yet elegant Italian-inspired dish featuring tender spaghetti tossed in a luscious ricotta and Parmesan cheese sauce brightened with fresh lemon zest and juice. Enhanced with garlic, olive oil, and a touch of crushed red pepper flakes, this pasta is finished with tender wilted baby spinach for a fresh burst of flavor and color. Perfect for a quick weeknight dinner or a comforting meal that feels special.

Ingredients

Scale

Pasta

  • 1 pound spaghetti

Sauce

  • 1 container whole milk ricotta cheese (15 ounces)
  • 2 tablespoons olive oil
  • 2/3 cup freshly grated Parmesan cheese (plus extra for serving)
  • 2 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 1/2 teaspoon salt (plus more for pasta water)
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)

Vegetables

  • 1 container baby spinach (5 ounces)

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water.
  2. Whisk Sauce: In a bowl, combine the ricotta cheese, olive oil, grated Parmesan, minced garlic, lemon zest and juice, salt, black pepper, and crushed red pepper flakes (if using). Whisk until the mixture is smooth and creamy. Taste and adjust the seasoning as necessary.
  3. Toss Pasta: Return the drained spaghetti to a large pan over low heat. Add the baby spinach to the pasta. Pour in the ricotta sauce mixture and gradually add reserved pasta water a little at a time until the sauce reaches a smooth and creamy consistency. Gently toss the pasta to coat it evenly with the sauce and to allow the spinach to wilt slightly.
  4. Serve: Serve the pasta immediately topped with extra freshly grated Parmesan cheese if desired.

Notes

  • Reserve pasta water to help loosen and create a creamy sauce.
  • Adjust crushed red pepper flakes to your preferred spice level or omit for no heat.
  • Use fresh lemon zest and juice for the best bright flavor.
  • You can substitute baby kale or arugula for the spinach if desired.
  • For a lighter sauce, use part-skim ricotta instead of whole milk.

Keywords: lemon ricotta pasta, creamy pasta recipe, easy Italian pasta, spinach pasta, vegetarian pasta dish, weeknight dinner

Find it online: https://flavorsbymaya.com/lemon-ricotta-pasta-recipe/