Spinach Ricotta Lemon Pasta

Light lemon ricotta pasta threaded with soft spinach. Keep ricotta off direct heat for a light, smooth coating.

Why you’ll love this recipe

• Light lemon ricotta pasta threaded with soft spinach.
• Keep ricotta off direct heat for a light, smooth coating.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 6 oz pasta
• 1/2 cup ricotta
• 3 cups spinach
• 1 lemon, zested and juiced
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Cook pasta in boiling salted water according to the package

   Cook pasta in boiling salted water according to the package. Reserve 3/4 cup cooking water.

2. 02

   Build the flavor

   Meanwhile heat oil in a skillet and wilt spinach for 2 minutes.

3. 03

   Cook it through

   Whisk ricotta, lemon zest, half the lemon juice and 1/4 cup warm pasta water in a bowl.

4. 04

   Drain pasta and toss with spinach and ricotta off the heat

   Drain pasta and toss with spinach and ricotta off the heat. Add reserved water to loosen and remaining lemon juice to taste.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Keep ricotta off direct heat for a light, smooth coating.

Make it your own

Use small-curd cottage cheese blended smooth instead of ricotta.

What to serve with it

Divide immediately between warm shallow bowls. Keep the sauce loose rather than letting the pasta stand; a simple green salad is an optional extra.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.