🍋 Lemon Ricotta Pasta with Spinach

Creamy, zesty, and nourishing — a weeknight pasta that tastes like summer in a bowl.

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🧾 Introduction (Approx. 300 Words)

Lemon Ricotta Pasta with Spinach is a dish that radiates simplicity and freshness. It’s perfect for nights when you crave something creamy and comforting — but without feeling heavy. This Italian-inspired pasta dish is light, bright, and absolutely packed with flavor. Ricotta cheese creates a luxurious, velvety sauce that clings to every strand of pasta, while lemon zest and juice cut through with a refreshing tang. Baby spinach adds nutrients, color, and texture, making it a complete, one-pan meal.

What makes this recipe especially beloved is how quick and easy it is. It comes together in about 20–30 minutes, making it ideal for busy weeknights or relaxed weekend dinners. And despite being vegetarian, it's incredibly satisfying thanks to the creamy ricotta and pasta.

You don’t need complicated ingredients or fancy techniques. It uses pantry staples like pasta, lemon, garlic, and cheese, yet feels upscale enough to serve to guests with a chilled glass of white wine.

In this detailed guide, you’ll learn:

• How to make the creamiest ricotta lemon sauce without curdling

• The best pasta shapes for this kind of sauce

• How to layer in flavor with fresh herbs, citrus zest, and parmesan

• Ways to make it vegan or gluten-free

• Delicious add-ins like peas, mushrooms, or grilled chicken

Whether you’re a beginner or a seasoned home cook, this recipe is a fantastic one to master and keep in your regular rotation. Let’s begin!

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🛒 Ingredients (Approx. 250 Words)

For the Pasta:

• 12 oz pasta (linguine, fettuccine, rigatoni, or penne work great)

• 1 tablespoon salt (for boiling water)

For the Lemon Ricotta Sauce:

• 1 cup whole milk ricotta cheese

• 1 lemon, zested and juiced (about 2 tbsp juice + 1 tbsp zest)

• ¼ cup grated Parmesan cheese

• 2 cloves garlic, finely minced or grated

• ¼ cup extra virgin olive oil

• ½ teaspoon salt, plus more to taste

• ¼ teaspoon freshly cracked black pepper

• 1 pinch red pepper flakes (optional, for a bit of heat)

• ¼–½ cup reserved pasta water (helps make the sauce creamy)

For the Spinach:

• 4 cups fresh baby spinach, roughly chopped or left whole

• 1 teaspoon olive oil (to wilt spinach if needed)

Optional Add-Ins:

• 1 cup cooked peas or asparagus tips

• ½ cup toasted pine nuts

• ½ cup sautéed mushrooms

• Grilled chicken or shrimp for added protein

Garnish:

• Extra lemon zest

• Parmesan shavings

• Chopped fresh basil or parsley

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🧰 Equipment Needed (Approx. 100 Words)

You likely have everything you need already in your kitchen. Here's what you’ll use:

• Large pot for boiling pasta

• Colander for draining

• Large skillet or sauté pan for the sauce

• Mixing bowl for ricotta sauce (optional)

• Zester or fine grater

• Measuring cups and spoons

• Wooden spoon or silicone spatula

• Tongs for tossing the pasta

Having a microplane for zesting lemons and grating garlic is especially useful.

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👩‍🍳 Step-by-Step Instructions (Approx. 800 Words)

Step 1: Boil the Pasta

1. Bring a large pot of salted water to a boil.
   Use 1 tablespoon of salt for every 4–6 quarts of water to properly season the pasta.

2. Cook the pasta until al dente.
   Follow the package instructions, usually around 9–11 minutes depending on the type. Stir occasionally to prevent sticking.

3. Reserve 1 cup of the pasta water.
   This starchy liquid is essential to help emulsify the sauce.

4. Drain the pasta and set aside.
   Do not rinse.

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Step 2: Prepare the Ricotta Sauce Base

1. In a large bowl, combine:

   • 1 cup whole-milk ricotta

   • Zest and juice of 1 lemon

   • ¼ cup grated Parmesan

   • Salt, pepper, and red pepper flakes

   • ¼ cup olive oil

2. Whisk until creamy.
   The lemon may cause slight curdling if ricotta is very cold — let ricotta come to room temperature before mixing if possible.

3. Taste and adjust seasoning.
   You want a balance of salty, citrusy, and creamy. Add more lemon juice for brightness or parmesan for umami.

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Step 3: Cook the Spinach (Optional)

If you prefer wilted spinach:

1. In a large skillet, heat 1 tsp olive oil over medium heat.

2. Add chopped spinach and sauté for 1–2 minutes just until wilted. Season with a pinch of salt.

3. Remove from heat and set aside.

Alternatively, you can stir fresh baby spinach directly into the hot pasta later and let the residual heat wilt it gently.

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Step 4: Combine Pasta and Sauce

1. Return the drained pasta to the warm pot or skillet (off heat).

2. Add the ricotta-lemon mixture and toss with tongs.

3. Slowly add reserved pasta water, a few tablespoons at a time.
   Stir until a creamy, glossy sauce forms that coats the noodles.

4. Add spinach and toss gently to incorporate.

5. Heat on low for 1–2 minutes if needed, just to warm everything through — do not boil.

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Step 5: Serve and Garnish

1. Plate the pasta into warm bowls.

2. Top with:

   • Extra Parmesan cheese

   • Lemon zest

   • Cracked black pepper

   • Chopped basil or parsley

   • Optional: Toasted pine nuts for crunch

3. Serve with warm bread, a light salad, or a glass of white wine like Sauvignon Blanc or Pinot Grigio.

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🧀 Pro Tips (Approx. 200 Words)

• Use whole milk ricotta for the best creamy texture. Low-fat ricotta can be grainier.

• Don’t overcook the pasta. Al dente pasta holds up better to stirring and sauce.

• Reserve pasta water! It’s the key to turning the sauce from thick to velvety smooth.

• Zest first, then juice your lemon. It’s easier and more efficient.

• Don’t boil after adding cheese. High heat can cause the sauce to separate.

• Add the lemon juice gradually if you’re unsure of acidity preference.

• Let ricotta come to room temp before mixing to prevent curdling.

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🔄 Variations & Customizations (Approx. 250 Words)

Add More Protein:

• Grilled chicken, shrimp, or salmon make excellent toppings.

• Chickpeas or white beans for vegetarian protein.

Change the Greens:

• Kale or arugula instead of spinach

• Fresh basil for a stronger herbal profile

Make it Spicy:

• Add extra chili flakes, cayenne, or a touch of Calabrian chili paste.

Add More Vegetables:

• Roasted cherry tomatoes

• Sautéed zucchini or mushrooms

• Green peas or asparagus

Vegan Version:

• Use plant-based ricotta

• Substitute with unsweetened cashew cream or blended tofu + lemon juice

• Use nutritional yeast instead of Parmesan

Gluten-Free:

• Use your favorite gluten-free pasta

• Check that your ricotta and Parmesan are labeled GF

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🍽 Serving Suggestions (Approx. 150 Words)

Pair your Lemon Ricotta Pasta with:

Sides:

• Garlic bread or toasted sourdough

• Simple green salad with vinaigrette

• Roasted veggies like broccoli, Brussels sprouts, or carrots

Drinks:

• Dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino

• Iced herbal tea or lemon sparkling water

• Lemonade for a citrusy non-alcoholic pairing

Dessert:

• Lemon bars

• Ricotta cake

• Fresh berries with whipped cream

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🧊 Storage & Reheating (Approx. 150 Words)

Refrigerate:

• Store in an airtight container for up to 3–4 days.

Reheat:

• Add a splash of milk or water and gently warm over low heat on the stovetop, stirring frequently.

• Microwave in 30-second intervals, stirring between rounds to prevent drying.

Freezing:

• Not ideal — ricotta sauce may separate after thawing.

• If freezing, consider storing the pasta and ricotta sauce separately.