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This lemon ricotta pasta with spinach is my go-to for a quick yet satisfying dinner that feels special without much fuss. The creamy ricotta sauce brightened by lemon zest and juice clings to each strand of pasta, with just-wilted baby spinach adding a pop of green and gentle earthiness. It is the perfect dish when you crave comfort but want to keep things fresh and vibrant.
My family always lights up when I bring this to the table and after a long workday this is the cheerful meal I trust for smiles all around.
Ingredients
- Pasta: about eight ounces dry brings the recipe together choose spaghetti for classic feel or penne for bite look for bronze-cut pasta for extra sauce-hugging
- Whole-milk ricotta: creamy and rich this forms the sauce base fresh ricotta will yield the best flavor and texture
- Fresh baby spinach: adds color and nutrients tender baby leaves wilt quickly inspect for bright green crispness
- Grated Parmesan cheese: lends savory depth and umami opt for real Parmigiano Reggiano from the cheese counter
- Unwaxed lemon zest and juice: provide fresh tang choose one with smooth skin and firm texture
- Extra virgin olive oil: for silkiness and extra flavor use your favorite robust bottle
- Garlic: adds warmth when grated or pressed buy firm cloves and avoid any with sprouting green centers
- Salt and black pepper: fine tuners for seasoning
- Optional: extra Parmesan a finishing drizzle of olive oil and lemon wedges make the plates pretty
- Red pepper flakes: Sometimes I add for a gentle heat that balances the creamy sauce.
Step-by-Step Instructions
- Boil the Pasta:
- Fill a large pot with water and bring it to a strong boil add a generous spoonful of salt once boiling then drop in your pasta stir to separate cook according to package directions aiming for al dente firmness
- Make the Ricotta Sauce:
- While the pasta cooks whisk ricotta olive oil grated Parmesan garlic lemon zest and juice together in a medium bowl add about a quarter teaspoon of salt and a pinch of pepper stir until creamy and well blended taste it to be sure the balance of lemon and seasoning suits you
- Wilt the Spinach:
- In the last minute of pasta cooking reserve a half cup of the pasta water then add fresh spinach leaves to the boiling pot stir and gently press down with a spoon allow the spinach just one minute to wilt until vibrantly green
- Combine Pasta and Sauce:
- Drain the pasta and spinach together return them to the warm pot pour over the ricotta sauce drizzle in some reserved pasta water and toss vigorously with tongs add more water as needed for a silky coating if needed add a splash of milk to reach your perfect creaminess
- Finish and Serve:
- Serve the pasta into bowls while hot top with extra Parmesan more olive oil and a lemon wedge on the side if you like for added zest a sprinkle of red pepper flakes makes it lively for those who enjoy some heat
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My favorite part of this recipe is the zing from lemon zest every slice makes the kitchen smell like sunshine and I remember my childhood summers when my mom would sneak citrus into everything to keep our meals bright and happy
Storage tips
Store leftovers in an airtight container in the fridge and enjoy within two days If the pasta thickens simply stir in a splash of milk or water before reheating in the microwave or on the stovetop This recipe does not freeze particularly well as the creamy sauce may separate
Ingredient substitutions
If you cannot find whole-milk ricotta try part-skim but the sauce will be a bit less rich Cottage cheese blended until smooth is a decent backup Greek yogurt can also work in a pinch for a tangier profile If fresh spinach is not available thawed chopped frozen spinach squeezed dry blends in well
Serving suggestions
This pasta pairs beautifully with a crisp salad or roasted vegetables Sometimes I scatter toasted pine nuts on top for crunch A slice of rustic bread alongside helps mop up every bit of creamy sauce
Cultural context
Ricotta and lemon are classic Italian flavor partners especially in spring often enjoyed when lemons are at their peak Ricotta-based pasta sauces are celebrated across Italian regions for their fresh taste mild creaminess and quick preparation making them favorite choices for family meals
Frequently Asked Questions
- → What type of pasta works best?
Spaghetti, penne, linguine, or fusilli are ideal as their shapes hold the creamy ricotta sauce well. Avoid small shapes like orzo.
- → How do I achieve a creamy sauce?
Blend ricotta with olive oil, parmesan, lemon zest and juice. Add reserved pasta water gradually for smoothness.
- → Can I substitute spinach with another green?
Yes, try arugula or kale. Wilt them briefly in the pasta water for a similar texture and fresh taste.
- → What protein options can I add?
Grilled chicken, shrimp, or chickpeas can be added for extra protein without overpowering the lemon and ricotta flavors.
- → Should I use whole-milk or low-fat ricotta?
Whole-milk ricotta provides the creamiest texture and richest flavor, but low-fat varieties work if preferred.