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Lemon Ricotta Pasta

Lemon Ricotta Pasta is a zesty, vegetarian, quick weeknight meal made with simple pantry staples and ready in just 20 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 431 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 1 pound Spaghetti or pasta of choice
  • 1 (15-ounce) container whole-milk ricotta
  • ¾ cup freshly grated Parmesan cheese plus more for serving
  • ¼ cup olive oil
  • 2 garlic cloves
  • 1 lemon zest and juice
  • ½ teaspoon salt plus more for pasta water
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 1 (5-ounce) container baby spinach

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
  2. In a high speed blender, combine the ricotta, Parmesan, olive oil, garlic, lemon juice and zest, salt, pepper and red pepper flakes. Process for 1 to 2 minutes, or until very smooth.
  3. Add the ricotta mixture, ½ cup of reserved pasta water and spinach to the cooked pasta. Set over low heat and cook until the pasta has absorbed some of the cream sauce and the baby spinach has wilted, about 2 minutes. Add more pasta water as needed until you reach your desired consistency.
  4. Serve with more grated Parmesan, if desired.

Notes

  • Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
  • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  •  
  • Original recipe:
  • 12 ounces cavatappi pasta or other kind
  • 12 ounces cavatappi pasta or other kind
  • ¼ cup olive oil
  • ¼ cup olive oil
  • 1 teaspoon Gourmet Garden Garlic Stir-In Paste
  • 1 teaspoon Gourmet Garden Garlic Stir-In Paste
  • 1 cup whole-milk ricotta 8 ounces
  • 1 cup whole-milk ricotta 8 ounces
  • 3/4 cup freshly grated Parmesan plus more for serving
  • 3/4 cup freshly grated Parmesan plus more for serving
  • 1/4 cup lemon juice plus zest
  • 1/4 cup lemon juice plus zest
  • 8 ounces kale shredded
  • 8 ounces kale shredded
  • ½ teaspoon salt
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon black pepper
  • Gourmet Garden Lightly Dried Basil for serving
  • Gourmet Garden Lightly Dried Basil for serving
  • Instructions
  • Instructions
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, heat the olive oil at medium heat. Then add the garlic paste and cook until fragrant. Whisk in the ricotta, parmesan cheese, lemon juice and zest, salt and pepper until well combined.
  • Add 1/2 cup pasta water to the sauce and whisk until smooth. Add the pasta and the kale and continue to stir until the noodles are well coated and the kale softens. Add more pasta water as needed for a smooth sauce.
  • Garnish with lemon slices and basil, if desired.
  • To make it gluten-free, you can use any gluten-free pasta of your choice.
  • To make the sauce more creamy, you can add some milk instead of some of the pasta water. 
  • Feel free to substitute the kale with spinach, or other vegetables like broccoli, peas or green beans.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, heat the olive oil at medium heat. Then add the garlic paste and cook until fragrant. Whisk in the ricotta, parmesan cheese, lemon juice and zest, salt and pepper until well combined.
  • Add 1/2 cup pasta water to the sauce and whisk until smooth. Add the pasta and the kale and continue to stir until the noodles are well coated and the kale softens. Add more pasta water as needed for a smooth sauce.
  • Garnish with lemon slices and basil, if desired.

Nutrition Information

Calories 431kcal (22%) Carbohydrates 48g (16%) Protein 18g (36%) Fat 19g (29%) Saturated Fat 7g (35%) Cholesterol 29mg (10%) Sodium 447mg (19%) Potassium 377mg (11%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 4056IU (81%) Vitamin C 49mg (54%) Calcium 301mg (30%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 431

% Daily Value*

Calories 431kcal 22%
Carbohydrates 48g 16%
Protein 18g 36%
Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 447mg 19%
Potassium 377mg 8%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 4056IU 81%
Vitamin C 49mg 54%
Calcium 301mg 30%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.