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The Best Creamy Lemon Ricotta Pasta with Wilted Spinach

Close-up of a serving of Creamy Lemon Ricotta Pasta with Spinach, coated in a rich sauce and topped with cracked black pepper.
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Make this satisfying and bright pasta dish quickly. The sauce achieves its creamy texture using ricotta cheese and starchy pasta water, balanced with fresh lemon flavor and tender spinach.

Ingredients

Scale
  • 12 oz pasta (spaghetti or linguine recommended)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water, plus more as needed
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Zest of 1 large lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 5 oz fresh spinach
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, prepare the sauce base. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
  3. Reduce the heat to low. Add the ricotta cheese, lemon zest, lemon juice, salt, and pepper to the skillet. Stir until just combined.
  4. Add 1/4 cup of the reserved pasta water to the ricotta mixture. Stir constantly until the sauce is smooth and creamy. If the sauce seems too thick, add more pasta water, one tablespoon at a time, until you reach a smooth, coating consistency.
  5. Add the fresh spinach to the skillet. Toss gently until the spinach wilts completely into the sauce, about 1 to 2 minutes.
  6. Add the drained pasta to the skillet with the sauce. Toss everything together thoroughly until the pasta is evenly coated.
  7. Stir in the 1/2 cup of grated Parmesan cheese until melted and incorporated. Taste and adjust salt or lemon juice if needed.
  8. Serve immediately, topped with extra Parmesan cheese.

Notes

  • For a tangier sauce, increase the lemon juice by one teaspoon.
  • If you do not have fresh spinach, substitute with 1 cup of frozen chopped spinach, thawed and squeezed dry.
  • To make the sauce less tangy, use only the zest and half the lemon juice initially, then add more to taste.
  • If you prefer a richer sauce, substitute whole milk with heavy cream for the pasta water addition.

Nutrition

Find it online: https://cookerykings.com/creamy-lemon-ricotta-pasta-with-spinach/