Quick 10-Minute Lemon Ricotta Pasta with Spinach
Craving a quick meal? Discover how to whip up a creamy lemon ricotta pasta with spinach in just 10 minutes. Perfect for busy nights or a delightful lunch.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1/2 lb (8oz/220 grams) of pasta choice, such as spaghetti, linguine, penne, or fusilli
- 1 cup (9oz/250 grams) of whole-milk ricotta
- 8 oz (230 grams) of fresh baby spinach, cleaned
- 1/3 cup (35 grams) of grated parmesan cheese, with additional for serving
- 1 unwaxed lemon, including both zest and juice
- 3 lemon wedges for serving (optional)
- 1 tablespoon of extra virgin olive oil, with more for drizzling if needed
- 1 garlic clove, either grated or pressed
- Salt and black pepper, adjusted to taste
Instructions
- Prepare the Ricotta Mixture: In a mixing bowl, combine 1 cup whole-milk ricotta cheese, the zest and juice of one unwaxed lemon, 1/3 cup grated parmesan cheese, and a pinch of salt and black pepper. Use a fork to mash and blend until you achieve a smooth, creamy consistency. The aroma of fresh lemon zest should be invigorating and the mixture should be velvety.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 1/2 pound of your chosen pasta and cook according to package instructions until al dente. Stir occasionally to prevent sticking. The pasta should be firm to the bite, with a slight chewiness.
- Wilt the Spinach: In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the grated garlic clove, letting it sizzle gently until aromatic but not brown. Add 8 ounces of fresh baby spinach, stirring until just wilted but still vibrant green.
- Combine All Ingredients: Reserve a cup of pasta water, then drain the pasta. Add the hot pasta directly to the skillet with the spinach. Reduce the heat to low and fold in the ricotta mixture. Gradually add reserved pasta water, stirring, until the sauce coats the pasta in a glossy sheen.
- Finish with Toppings: Serve immediately, garnished with extra parmesan cheese, a drizzle of olive oil, and an optional squeeze from lemon wedges for added zest. The dish should be aromatic with a hint of lemon and a creamy texture that envelops each pasta piece.