10-Minute Lemon Ricotta Pasta Spinach (Print-Friendly Format)
Creamy ricotta and spinach come together with bright lemon for a simple, vibrant pasta in just 20 minutes.
# Required Ingredients:
→ Pasta Base
01 -
225 grams dried spaghetti or preferred pasta
→ Ricotta Mixture
02 -
250 grams ricotta cheese
03 -
1 tablespoon finely grated lemon zest
04 -
2 tablespoons freshly squeezed lemon juice
05 -
1 tablespoon extra-virgin olive oil
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Vegetables
08 -
60 grams fresh spinach, chopped
→ Garnish
09 -
Grated Parmesan cheese, for serving (optional)
# How to Make It:
01 -
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions.
02 -
In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, olive oil, salt, and black pepper. Stir until the mixture is smooth and creamy.
03 -
Fold the chopped spinach into the ricotta mixture, allowing the residual warmth to begin wilting the leaves.
04 -
Once cooked, reserve approximately 120 millilitres of pasta cooking water, then drain the pasta thoroughly using a colander.
05 -
Add the hot pasta directly to the bowl with the ricotta mixture. Toss vigorously to coat, gradually adding reserved pasta water as needed to achieve a creamy consistency.
06 -
Arrange the pasta onto serving plates and top with grated Parmesan cheese if desired. Serve promptly while warm.
# Additional Information:
01 -
Tossing the pasta with the sauce while still hot ensures optimal creaminess and allows the spinach to wilt perfectly.