Easy Lemon Ricotta Pasta & Spinach: 6 Delightful Weeknight Dinners
A bright, creamy, and flavorful pasta with ricotta, fresh spinach, and zesty lemon. Quick and easy to prepare, perfect for weeknights or elegant meals.
Ingredients
8 ounces fettuccine or spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 cups ricotta cheese
Zest of 1 lemon
Juice of 1 lemon
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon red pepper flakes (optional)
4 cups fresh baby spinach
1/2 cup freshly grated Parmesan cheese
1/4 cup reserved pasta cooking water
Fresh basil leaves for garnish (optional)
Instructions
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Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/4 cup pasta water, then drain.
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Heat olive oil in a skillet over medium heat and sauté garlic for 30–45 seconds.
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Add ricotta, lemon zest, and juice; stir to combine. Season with salt, pepper, and red pepper flakes.
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Add spinach in batches, stirring until wilted. Use reserved pasta water to loosen sauce if needed.
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Toss drained pasta with the ricotta-spinach mixture and Parmesan cheese. Adjust seasoning as desired.
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Serve immediately, garnished with fresh basil if desired.