Lemon Ricotta Pasta

In the warmth of a cozy kitchen, the bright scent of lemon zest dances through the air as my Lemon Ricotta Pasta simmers to life. This delightful dish, ready in just 30 minutes, combines the rich creaminess of ricotta with the freshness of spinach and the zesty punch of lemon, creating a perfectly balanced meal that feels sophisticated yet effortless.

This recipe is perfect for busy weeknights or a quick weekend dinner with friends. With its simple preparation and vibrant flavors, it can easily be made ahead of time and stored for quick reheat-and-eat meals.

Why You’ll Love This Recipe

• The creamy ricotta sauce is effortlessly rich and satisfying.
• Adding spinach contributes a fresh and healthy punch.
• The lemon zest elevates the dish with a bright, refreshing flavor.
• It takes just 30 minutes to prepare, making it a quick and easy meal.

What You’ll Need

Gather the following ingredients to create this luscious dish.

For the Pasta

• 12 ounces rigatoni (or other pasta)
• 10 ounces spinach

For the Sauce

• 1 cup ricotta
• ½ cup grated parmesan cheese (* or more to taste)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon zest (or more to taste)
• ⅛ teaspoon nutmeg (grated)
• 1 teaspoon salt
• ¼ teaspoon black pepper

Note: Use whole-milk ricotta for creaminess.

Substitutions & Swaps

• Swap rigatoni for other pasta shapes like penne or fusilli.
• Greek yogurt can replace ricotta for a lighter option.
• Pecorino Romano is a great alternative to parmesan.
• Any leafy green can work instead of spinach.

How to Make It

Get ready to whip up this delicious pasta in just a few easy steps!

Boil the pasta

Cook 12 ounces rigatoni in a large pot of salted boiling water until al dente, about 10 minutes. Halfway through cooking, add 10 ounces spinach to wilt it down.

Mix the sauce

To a large mixing bowl, add 1 cup ricotta, ½ cup grated parmesan cheese, 1 tablespoon extra virgin olive oil, 1 teaspoon lemon zest, ⅛ teaspoon nutmeg, 1 teaspoon salt, and ¼ teaspoon black pepper, plus one ladleful of pasta cooking water. Whisk well until combined.

Combine everything

Once the pasta is al dente, reserve one cup of the starchy pasta water, then drain the pasta. Toss it in the bowl with the ricotta sauce. If the sauce is too thick, add more pasta water to achieve the desired creaminess.

Serve immediately

Plate the pasta and serve immediately, topped with a sprinkle of freshly ground black pepper and a bit more grated lemon zest for garnish.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the creaminess changes after freezing.
Reheat: Microwave in 30-second intervals until warm.

Tips for Best Results

• Use fresh lemon zest for a more vibrant flavor.
• Ensure pasta is cooked al dente to hold up better when mixed with sauce.
• Adjust the thickness of the sauce with reserved pasta water based on your preference.
• Offer additional parmesan at the table for those who love extra cheese.

Serving Suggestions

• Pair with a crisp green salad for a refreshing side.
• Serve alongside grilled chicken or salmon for a complete meal.
• Enjoy with a glass of white wine for a delightful dinner experience.