Lemon Spinach Pasta Recipe

Introduction

This Lemon Spinach Pasta is a bright and creamy dish that combines fresh spinach with a tangy ricotta and lemon sauce. It’s simple to prepare yet packed with vibrant flavors, perfect for a quick weeknight meal or a light lunch.

Ingredients

• 12 ounces rigatoni (or other pasta)
• 10 ounces spinach
• 1½ cups ricotta (or dairy-free ricotta)
• 1 tablespoon extra virgin olive oil
• 1 cup parmesan cheese (grated, or dairy-free cheese)
• 1 teaspoon lemon zest (or more to taste)
• ⅛ teaspoon nutmeg (grated)
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: Bring a large pot of water to a boil and add the salt. Once the water boils again, add the pasta and stir.
2. Step 2: About halfway through cooking the pasta, add the fresh spinach to the pot. Continue cooking the pasta until al dente according to package instructions.
3. Step 3: While the pasta cooks, prepare the sauce by combining ricotta, grated parmesan, olive oil, grated lemon zest, grated nutmeg, salt, and black pepper in a large mixing bowl.
4. Step 4: Whisk all the sauce ingredients together until smooth and well combined. Be sure to only zest the yellow part of the lemon peel to avoid bitterness from the white pith.
5. Step 5: When the pasta is done, reserve one cup of the starchy pasta water, then drain the pasta and spinach.
6. Step 6: Add the hot pasta and spinach to the bowl with the ricotta mixture. Toss well to coat the pasta evenly. If the sauce feels too thick, gradually add reserved pasta water until creamy.
7. Step 7: Serve immediately, garnished with extra lemon zest and freshly ground black pepper if desired.

Tips & Variations

• Use fresh lemon zest for the brightest flavor, and avoid the white pith which can taste bitter.
• Swap spinach for baby kale or arugula for a different leafy green flavor and texture.
• For a dairy-free version, use dairy-free ricotta and parmesan alternatives.
• If you prefer a zestier kick, increase the lemon zest or add a squeeze of fresh lemon juice to the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of pasta water or olive oil to loosen the sauce. This dish is best enjoyed fresh for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this recipe works well with rigatoni, penne, fusilli, or any short pasta that holds the sauce nicely.

Is it okay to add lemon juice instead of just zest?

Absolutely! Adding a little fresh lemon juice can enhance the tartness, but add it gradually to avoid overpowering the creamy ricotta sauce.

Lemon Spinach Pasta Recipe

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★★★★★

4.4 from 598 reviews

• Author: Gabriel
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Lemon Spinach Pasta recipe combines al dente rigatoni with fresh spinach and a creamy ricotta sauce infused with zesty lemon and a hint of nutmeg. Finished with Parmesan cheese and a drizzle of olive oil, it’s a refreshing and comforting pasta dish perfect for a quick weeknight dinner or a light lunch.

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Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 12 ounces rigatoni (or other pasta)
• 10 ounces fresh spinach
• 1 teaspoon salt (for boiling water)

Sauce

• 1½ cups ricotta cheese (or dairy-free ricotta)
• 1 cup grated Parmesan cheese (or dairy-free cheese)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon zest (more to taste)
• ⅛ teaspoon freshly grated nutmeg
• ¼ teaspoon black pepper

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Instructions

1. Cook Pasta and Spinach: Bring a large pot of salted water to a boil. Add the rigatoni once the water is boiling again. Stir occasionally to prevent sticking.
2. Add Spinach: Halfway through the pasta’s cooking time, add the fresh spinach to the boiling pasta water. Continue cooking until the pasta is al dente and the spinach is wilted.
3. Make the Lemon Ricotta Sauce: In a large mixing bowl, combine ricotta cheese, grated Parmesan, extra virgin olive oil, lemon zest, freshly grated nutmeg, salt, and black pepper. Whisk the mixture thoroughly until smooth and well combined.
4. Toss the Pasta: Once pasta and spinach are cooked, reserve one cup of the starchy pasta water before draining. Add the drained pasta and spinach to the bowl with the ricotta sauce.
5. Combine and Adjust: Toss everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, gradually add the reserved pasta water to achieve desired creaminess.
6. Serve: Serve immediately, garnished with extra grated lemon zest and a sprinkle of freshly ground black pepper for an added burst of flavor.

Notes

• Use only the yellow peel for lemon zest; avoid the white pith which is bitter.
• Substitute dairy-free ricotta and Parmesan to make this recipe vegan-friendly.
• Reserve pasta water to adjust the sauce consistency to your liking.
• For a stronger lemon flavor, increase the lemon zest to taste.
• Serve immediately to enjoy the best texture and freshness.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Keywords: Lemon Spinach Pasta, Creamy Ricotta Pasta, Vegetarian Pasta Recipe, Quick Pasta Dinner, Lemon Zest Pasta