Lemon Ricotta Pasta

A creamy lemon ricotta sauce comes together right in the pasta pot, no extra pan needed. With spinach stirred in for color and a quick 30-minute cook time, this lemon ricotta pasta is an easy dinner that still feels a bit sophisticated.

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This lemon ricotta pasta with spinach is an easy, slightly grown-up meal (don't worry - the kids will eat it) that comes together quick, even on a busy weeknight. The sauce is just ricotta, lemon, and a splash of starchy pasta water, no cream needed, and it turns silky enough to coat every strand of spaghetti right in the same pot.

Add a handful of spinach for color, and you've got dinner in one pot in under 30 minutes, with barely any cleanup after.

Ingredients for one-pot lemon ricotta pasta with spinach:

• 15 ounces whole milk ricotta cheese. This is the base of the sauce, and whole milk is what keeps it creamy instead of grainy.
• 1 ½ cups finely shredded parmesan cheese. Hand-grated on the small side of a box grater melts more smoothly than pre-shredded bags, which have anti-clumping additives that resist melting.
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon grated garlic
• ½ teaspoon salt
• ¼ teaspoon fresh cracked black pepper
• ½ pound spaghetti noodles, cooked in about 2 quarts of water with 2 teaspoons of salt
• 5 ounces fresh baby spinach leaves, about 4 to 4 ½ cups
• Plus reserved pasta water

Substitutions and Additions

Spinach - Swap the spinach for fresh arugula if you want a little peppery bite. Since arugula is more delicate, toss it in at the end instead of blanching it with the pasta so it stays crisp.

Pasta - Spaghetti works well here, but linguine or fettuccine will hold the sauce just as nicely if that's what you have on hand.

Protein - Add protein if you want a heartier meal. Grilled chicken (like this Greek marinated chicken), lemon garlic shrimp, pair nicely. Crispy bacon or pancetta add a salty contrast.

Heat - Add heat with ¼ - ½ teaspoon of red pepper flakes for a kick.

Garnish - Finish with extra lemon zest or a sprinkle of parmesan before serving.

FIRST STEP: In a large mixing bowl, combine the ricotta cheese, parmesan cheese, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Stir until smooth and set aside.

SECOND STEP: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente. Just before draining, scoop out and reserve ½ cup of the pasta water. Add the spinach to the pot and let it blanch for 30 to 45 seconds until wilted, then drain the pasta and spinach together and set aside.

THIRD STEP: Return the empty pot to the stove. Add the ricotta mixture along with ¼ cup of the reserved pasta water and stir until smooth and thick.

FOURTH STEP: Add the drained pasta and spinach back into the pot and toss until every strand is coated in sauce. If the sauce needs thinning, add the remaining pasta water one tablespoon at a time, stirring after each addition, until it reaches the consistency you want.

FIFTH STEP: Serve right away, topped with extra parmesan, lemon zest, or black pepper if you'd like.

What to Serve With Lemon Ricotta Pasta

A warm side of garlic bread is an easy way to round out the meal and soak up any extra sauce left in the bowl. If you want something a little different to dip into, this olive oil bread dip is a nice change of pace alongside warm bread.

A chopped salad adds some crunch and balances out the richness of the pasta.

Storage and Reheating

In The Fridge: Store leftovers in an airtight container in the fridge for up to two days. The pasta will soak up some of the sauce as it sits, so plan to add a splash of water or milk when reheating.

Reheating: Reheat in a skillet over medium heat with a little extra water or pasta water to loosen the sauce back up. The microwave works too, just heat in short bursts and stir in between so it doesn't dry out.

I don't recommend freezing this pasta. The ricotta sauce tends to separate once thawed and turns grainy instead of smooth.

This pasta comes together fast enough for a weeknight, but it's the kind of dinner you'll want to make again even when you have time to spare. The lemon keeps it from feeling heavy, the spinach adds just enough green, and the whole thing is done in one pot with almost nothing to clean up. Keep a tub of ricotta and a lemon on hand and you've always got dinner figured out.

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One Pot Lemon Ricotta Pasta with Spinach

A creamy lemon ricotta sauce comes together right in the pasta pot, no extra pan needed. With spinach stirred in for color and a quick 30-minute cook time, this lemon ricotta pasta is an easy dinner that still feels a bit sophisticated.

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Prep Time 5 minutes mins

Cook Time 9 minutes mins

Total Time 14 minutes mins

Course Dinner

Cuisine American, Italian

Calories 2459 kcal

Ingredients

  

• 15 ounces whole milk ricotta cheese
• 1 ½ cups finely shredded parmesan cheese (plus extra for serving)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (plus extra for serving)
• 1 teaspoon grated garlic
• ½ teaspoon salt
• ¼ teaspoon fresh cracked black pepper (plus extra for serving)
• ½ pound spaghetti
• 5 ounces fresh baby spinach (about 4 to 4 ½ cups)
• Pasta water

DIRECTIONS

 

• In a large mixing bowl, combine the ricotta, parmesan, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Stir until smooth and set aside.
• Bring a large pot of salted water to a boil and cook the spaghetti according to package directions, about 9 to 10 minutes for al dente. Before draining, reserve ½ cup of the pasta water. Add the spinach to the pot and blanch for 30 to 45 seconds until wilted, then drain the pasta and spinach together.
• Return the empty pot to the stove. Add the ricotta mixture and ¼ cup of the reserved pasta water, stirring until smooth and thick.
• Add the pasta and spinach back into the pot and toss until evenly coated. If the sauce needs thinning, add the remaining pasta water a tablespoon at a time until it reaches the consistency you want.
• Serve right away, topped with extra parmesan, lemon zest, or black pepper if desired.

Notes

• Whole milk ricotta is essential here. Part-skim ricotta doesn't have enough fat to create a smooth, creamy sauce, and it's more likely to turn grainy.
• Hand-grating the parmesan on the small side of a box grater helps it melt smoothly into the sauce. Pre-shredded parmesan contains anti-clumping additives that resist melting.
• Fresh baby arugula can replace the spinach for a peppery bite. Add it at the very end instead of blanching it so it stays crisp.
• Store in the fridge for up to 2 days. Add a bit of water or milk when reheating. 

Nutrition

Calories: 2459kcal | Carbohydrates: 195g | Protein: 135g | Fat: 126g | Saturated Fat: 64g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 48g | Cholesterol: 319mg | Sodium: 4050mg | Potassium: 1919mg | Fiber: 11g | Sugar: 9g | Vitamin A: 16360IU | Vitamin C: 49mg | Calcium: 2856mg | Iron: 10mg

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