If you are craving a light yet satisfyingly creamy pasta dish, the Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe is about to become your new go-to favorite. This delightful meal bursts with vibrant lemon zing, fresh spinach, and the rich creaminess of ricotta, all coming together in under 10 minutes. It’s perfect for busy weeknights when you want something special without the fuss, blending simple ingredients into a mouthwatering plate of comfort and refreshment.
Ingredients You’ll Need
Getting the balance right in this Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe comes down to a handful of fresh, wholesome ingredients. Each one is essential, contributing brightness, creaminess, texture, and the perfect hint of garlic to elevate the entire meal.
- 8 oz spaghetti or linguine: Choose your favorite shape to hold onto that luscious sauce beautifully.
- 1 cup whole milk ricotta cheese: This creamy base adds richness and a pleasantly mild tang.
- 3 cups fresh baby spinach: Fresh and vibrant, it wilts quickly, bringing color and nutrition.
- 1 tablespoon lemon zest: Offers a fragrant burst of citrus to brighten the creaminess.
- 2 tablespoons lemon juice: Adds bright acidity that balances the ricotta perfectly.
- 2 cloves garlic, minced: A gentle kick of flavor that deepens the dish’s savoriness.
- 1/3 cup grated Parmesan cheese: Salty and nutty, it finishes the dish with a classic Italian touch.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Adds just the right amount of gentle heat and complexity.
- 1/2 cup reserved pasta water: This starchy liquid helps transform the ricotta into a silky sauce.
How to Make Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe
Step 1: Cook the Pasta to Perfection
Start by bringing a large pot of salted water to a rolling boil. Drop in your spaghetti or linguine and cook just until al dente—this ensures that tender bite with a bit of chewiness that’s essential for great texture. Before draining, be sure to reserve about one cup of pasta water; this will be the secret weapon that helps create a luscious, silky sauce.
Step 2: Prepare the Creamy Lemon Ricotta Base
While the pasta cooks, grab a large bowl and whisk together the whole milk ricotta cheese, bright lemon zest, freshly minced garlic, salt, and black pepper. This mix is the heart of the sauce, delivering creamy richness with a refreshing citrus aroma that makes each bite exciting.
Step 3: Wilt the Fresh Spinach
Once your pasta is drained but still piping hot, immediately add the fresh baby spinach right on top. The residual heat from the pasta is enough to gently wilt the spinach leaves, keeping them tender and vibrant without overcooking. This step adds both color and a nutritious touch to your dish.
Step 4: Combine Pasta, Spinach, and Ricotta Mixture
Now it’s time to bring it all together. Add the hot pasta and wilted spinach to the bowl with your ricotta mixture. Gradually pour in the reserved pasta water, stirring constantly. This technique helps the sauce cling perfectly to every strand of pasta, creating a smooth, silky coating that’s heavenly with every forkful.
Step 5: Finish with Parmesan and Lemon Juice
To serve, sprinkle a generous amount of grated Parmesan cheese over your warm pasta and add a fresh squeeze of lemon juice for an extra zing. If you like, crack in a bit more black pepper to taste. This final flourish deepens the flavors and adds a satisfying sharpness that makes this dish truly shine.
How to Serve Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe
Garnishes
Simple garnishes like freshly grated Parmesan and an extra sprinkle of lemon zest elevate the dish’s appeal. A few torn fresh basil leaves or a handful of toasted pine nuts can add texture and an herbaceous aroma that blends beautifully with the creamy lemon ricotta sauce.
Side Dishes
Pair this pasta with a crisp green salad or a side of garlic bread to round out the meal. A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, complements the lemony freshness perfectly, making your quick dinner feel like a celebrated occasion.
Creative Ways to Present
For a dinner party or a special date night, serve this pasta in individual shallow bowls topped with small lemon wedges and a few sprigs of fresh thyme. Using bright, contrasting plates helps show off the vibrant colors, turning a simple meal into an inviting feast.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe, store them in an airtight container in the refrigerator. It’s best eaten within 1-2 days to maintain the freshness of the spinach and the light citrus flavor.
Freezing
Freezing this pasta isn’t recommended as the ricotta sauce tends to separate, and the spinach can become watery upon thawing. For best results, enjoy this recipe fresh or within a couple of days refrigerated.
Reheating
To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to loosen the sauce if it has thickened. Microwaving works too, but stir midway through to evenly distribute the heat and keep the sauce creamy.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While spaghetti or linguine works beautifully, feel free to use penne, fusilli, or any pasta shape you love. Just adjust cooking time accordingly to ensure it’s al dente.
Is whole milk ricotta necessary or can I use part-skim?
Whole milk ricotta gives the creamiest, richest texture, but part-skim ricotta will work if you want a lighter version. Just expect a slightly less indulgent mouthfeel.
Can I add protein to the Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe?
Definitely! Grilled chicken, sautéed shrimp, or crispy pancetta pair wonderfully with this dish, adding heartiness without overpowering the fresh lemon flavors.
How can I make the dish more lemony?
If you love lemon, increase the lemon zest or add an extra splash of lemon juice at the end. Fresh lemon slices on the side for squeezing are also a great idea for guests to customize.
What if I don’t have fresh spinach?
Baby kale or arugula can be good substitutes, but add them at the same step and allow them to wilt gently with the hot pasta, just like the spinach, to maintain that lovely texture and color.
Final Thoughts
This Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe is a shining example of how simple ingredients can transform into something truly special in just minutes. It’s fresh, creamy, and packed with bright flavors that make every bite a joy. I can’t wait for you to try this recipe and add it to your rotation for those busy days when you still crave something homemade and delicious.
Print
Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A quick and creamy lemon ricotta pasta with fresh spinach that comes together in just 10 minutes, perfect for a light and flavorful weeknight meal. The lemon zest and juice brighten the dish while the ricotta adds a velvety texture, complemented by parmesan cheese and garlic for a deliciously balanced pasta experience.
Ingredients
Pasta
- 8 oz spaghetti or linguine
Sauce
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup reserved pasta water
- 2 tablespoons lemon juice
Vegetables & Cheese
- 3 cups fresh baby spinach
- 1/3 cup grated parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and add the spaghetti or linguine. Cook until al dente according to package instructions, usually 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta.
- Prepare the ricotta mixture: While the pasta cooks, in a large mixing bowl, combine the whole milk ricotta cheese, lemon zest, minced garlic, salt, and black pepper. Mix well until the mixture is smooth and creamy.
- Wilt the spinach: Right after draining the pasta, while it is still hot, add the fresh baby spinach to the pot or bowl with pasta to gently wilt it from the residual heat. This takes about 1-2 minutes.
- Combine pasta and sauce: Add the hot pasta and wilted spinach to the ricotta mixture. Gradually stir in the reserved pasta water a little at a time, stirring constantly until a silky, smooth sauce forms that coats the pasta evenly.
- Finish and serve: Serve the pasta immediately topped with the grated parmesan cheese, a fresh squeeze of lemon juice over the top, and extra black pepper if desired for added flavor and brightness.
Notes
- Reserve enough pasta water to help create a creamy sauce without adding cream or butter.
- You can substitute whole milk ricotta cheese with part-skim ricotta for a lighter version.
- Fresh lemon zest and juice are key to achieving a bright, fresh flavor in this pasta.
- For a nuttier flavor, consider adding toasted pine nuts as garnish.
- This recipe is best served immediately to enjoy the creamy texture and fresh flavors.
