Lemon Ricotta Pasta Recipe
A creamy lemon ricotta pasta recipe with spaghetti, fresh lemon zest and juice, baby spinach, and Parmesan cheese.
Servings: 8 servings
Ingredients
- 1 pound spaghetti or pasta of choice
- 1 (15-ounce) container whole-milk ricotta
- ¾ cup freshly grated parmesan cheese plus more for serving
- ¼ cup olive oil
- 2 garlic cloves
- 1 lemon zest and juice
- ½ teaspoon salt plus more for pasta water
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 (5-ounce) container baby spinach
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
- In a high speed blender, combine the ricotta, Parmesan, olive oil, garlic, lemon juice and zest, salt, pepper and red pepper flakes. Process for 1 to 2 minutes, or until very smooth.
- Add the ricotta mixture, ½ cup of reserved pasta water and spinach to the cooked pasta. Set over low heat and cook until the pasta has absorbed some of the cream sauce and the baby spinach has wilted, about 2 minutes. Add more pasta water as needed until you reach your desired consistency.
- Serve with more grated Parmesan, if desired.
Video
Notes
My Top Tip: Salt your pasta water! Salt helps infuse your pasta with flavor even while it's boiling. Plus, the salted, starchy water will taste even better when incorporated into the pasta sauce.
Storage: Store any leftovers in an airtight container for 4-5 days in the fridge. When you're ready to eat, I recommend re-heating your pasta in the microwave with a splash of water until warmed through. Freezing is not recommended.
Nutrition
Calories: 315kcal | Carbohydrates: 45g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 315mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 1mg
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