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.
Calories: 2459kcal
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
Instructions
- 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