Description

This Quick 10-Minute Lemon Ricotta Pasta with Spinach recipe is a creamy, zesty, and healthy weeknight dinner that comes together fast. Perfect for busy nights, it features fresh lemon, creamy ricotta, and tender spinach tossed with your favorite pasta. A satisfying vegetarian option packed with flavor and ready in minutes.

Ingredients

8 oz pasta

1 cup ricotta cheese

1 lemon, zested and juiced

3 cups fresh spinach

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper, to taste

1/2 cup reserved pasta water

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.

2. In a large skillet over medium heat, heat olive oil and add minced garlic. Sauté for 30 seconds until fragrant.

3. Add spinach to the skillet and cook until wilted, about 1–2 minutes.

4. Reduce heat to low. Stir in ricotta, lemon zest, and lemon juice. Slowly add some reserved pasta water to create a creamy sauce.

5. Add cooked pasta to the skillet and toss everything together until well coated. Add more pasta water if needed to loosen the sauce.

6. Season with salt and pepper to taste. Serve hot and garnish with extra lemon zest or grated Parmesan if desired.

Notes

This pasta is best served immediately while warm and creamy.

You can swap spinach for arugula, kale, or even peas.

Add grilled chicken, shrimp, or chili flakes for more variety.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 3g
Sodium: 380mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 17g
Cholesterol: 30mg