Lemon Ricotta Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
431 kcal
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Course
Main Course, Dinner
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Cuisine
American
Lemon Ricotta Pasta
Description
This pasta dish starts by cooking spaghetti until just tender, reserving some starchy cooking water. The sauce is blended from ricotta cheese, Parmesan, olive oil, garlic, lemon zest, juice, salt, black pepper, and crushed red pepper flakes, creating a creamy mixture with an uplifting lemon brightness. The sauce is combined with the pasta and baby spinach in the pot over low heat, allowing the spinach to soften and the sauce to coat the noodles.
The texture is creamy and smooth with a fresh tang from the lemon that cuts through the richness of ricotta and Parmesan. The baby spinach adds color and gentle earthiness, while red pepper flakes contribute a subtle warming spice. The reserved pasta water helps adjust the sauce to a silky consistency.
This pasta works well as a light main dish or a side, pairing nicely with grilled proteins or a simple green salad. It can be served with extra Parmesan at the table.
Store leftovers covered in the refrigerator for 4-5 days. Common substitutions include kale for spinach or alternate pasta types. Adding some milk instead of pasta water can make the sauce even creamier if desired.
Ingredients
- 1 pound spaghetti or pasta of choice
- 1 (15-ounce) container ricotta cheese whole-milk
- ¾ cup Parmesan Cheese plus more for serving, freshly grated
- 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
- 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.
- 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.
- 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.
- Serve with more grated Parmesan, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
- Common substitutions include kale instead of spinach or different pasta varieties.
- Adding milk instead of some pasta water will create a creamier sauce.
- The recipe can be adapted to gluten-free pasta if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 431 kcal
% 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.
User Reviews
Overall Rating
5
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