Brighten up your dinner with this Lemon Ricotta Pasta with Spinach—a dish that’s as easy as it is delicious! Creamy ricotta blends with zesty lemon and nutty Parmesan, coating tender pasta and wilted spinach in a sauce that’s light yet oh-so-satisfying. I love how the fresh flavors come together in under 30 minutes, making it perfect for a quick weeknight meal or a simple, elegant lunch. It’s a burst of sunshine on your plate, and trust me, you’ll be reaching for seconds. Let’s whip up this creamy, dreamy past
Ingredients
Here’s what you’ll need to create this vibrant pasta dish:
8 oz fettuccine or pasta of choice – Long strands or shapes to hold the creamy sauce.
1 cup ricotta cheese – Smooth and rich, the star of the show.
Zest of 1 lemon – Bright, citrusy zing.
Juice of ½ lemon – Fresh tang to lift the flavors.
½ cup grated Parmesan cheese – Nutty depth for the sauce.
2 cups fresh spinach – Tender greens for color and nutrition.
1 tablespoon olive oil – For cooking the spinach.
Salt and pepper, to taste – Season to your liking.
Lemon slices, for garnish (optional) – A pretty, zesty touch.
Gather these simple ingredients, and you’re ready to roll!
Prep Time & Cook Time
Prep Time: 10 minutes – Quick boiling and mixing.
Cook Time: 15 minutes – Pasta and spinach come together fast.
Total Time: 25 minutes – A speedy path to pasta perfection!
Step-by-Step Instructions
Let’s make this Lemon Ricotta Pasta with Spinach in just a few easy steps:
Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine (or your chosen pasta) and cook according to package instructions until al dente. Drain, reserving ½ cup of pasta water, and set aside.
Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, and grated Parmesan. Stir until smooth and creamy, then season with salt and pepper to taste.
Cook the Spinach: Heat the olive oil in a large skillet over medium heat. Add the fresh spinach and cook for about 2 minutes, stirring, until it wilts down and turns bright green.
Combine Everything: Add the cooked pasta and ricotta mixture to the skillet with the spinach. Toss everything together, adding a splash of reserved pasta water as needed to loosen the sauce and reach your desired creaminess.
Serve It Up: Plate the pasta and garnish with an extra sprinkle of Parmesan and lemon slices, if you like. Serve warm and enjoy the fresh flavors!
Tips & Tricks
Make this pasta even better with these handy tips:
Pasta Water Magic: That starchy reserved water helps the sauce cling to the pasta—don’t skip it!
Lemon Boost: Add more zest or juice if you’re a citrus lover—just taste as you go.
Spinach Swap: Try baby kale or arugula for a different green twist.
Cheese Upgrade: Mix in a little goat cheese or pecorino for extra tang or richness.
Add Protein: Toss in grilled shrimp or chicken strips for a heartier meal.
Serving Suggestions
This pasta shines on its own, but these pairings make it a meal:
Garlic Bread: Crusty bread to soak up any extra sauce.
Caprese Salad: Tomatoes, mozzarella, and basil for a fresh sidekick.
Roasted Veggies: Asparagus or zucchini with a drizzle of olive oil.
White Wine: A crisp Sauvignon Blanc to complement the lemony vibes.
Storage & Reheating
Here’s how to enjoy leftovers (if there are any!):
Storage: Store in an airtight container in the fridge for up to 3 days.
Reheating: Warm in a skillet over low heat with a splash of water or milk, stirring gently, for 5-7 minutes. Or microwave in 30-second bursts until hot.
Freezing: Not recommended—the ricotta sauce may separate, and spinach can get mushy. Best enjoyed fresh!
Nutrition Info
This dish is light yet satisfying! Here’s an approximate breakdown per serving (based on 4 servings):
Calories: 380 kcal
Protein: 16g – From the ricotta and Parmesan.
Fat: 18g (Saturated Fat: 9g) – Mostly from the cheese and oil.
Carbohydrates: 42g – From the pasta.
Fiber: 2g – A bit from the spinach and pasta.
Sugar: 2g – Naturally occurring in the ricotta and spinach.
Sodium: 700mg – Varies with salt and Parmesan; adjust to taste.
Note: Values are estimates and depend on specific brands or portion sizes.
Final Thoughts
This Lemon Ricotta Pasta with Spinach is a fresh, creamy dream that’s as easy to make as it is to love. The bright lemon, rich ricotta, and tender spinach come together for a dish that feels light yet indulgent—a perfect balance for any night of the week. It’s one of those recipes that proves simple ingredients can shine with the right touch. Give it a try, and let me know how it turns out—or if you tweak it your way! Happy cooking!
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