20-Minute Lemon Ricotta Pasta with Spinach
A bright, creamy weeknight pasta dish featuring zesty lemon, velvety whole milk ricotta, and tender wilted spinach coated over al dente pasta in just 20 minutes.
Ingredients
- •1 lb short pasta (such as rigatoni, paccheri, or fusilli)
- •1 cup whole milk ricotta cheese
- •5 oz fresh baby spinach, washed and dried
- •0.5 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- •2 large lemons (zested and juiced, about 3 tablespoons juice)
- •2 tablespoon extra-virgin olive oil
- •3 cloves garlic cloves, finely minced
- •0.25 teaspoon crushed red pepper flakes (optional)
- • to taste kosher salt
- •0.5 teaspoon freshly cracked black pepper
- •1 cup reserved starchy pasta cooking water
Instructions
- 1.
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, about 9 to 11 minutes.
- 2.
While the pasta cooks, heat the extra-virgin olive oil in a large skillet or Dutch oven over medium-low heat. Add the minced garlic and red pepper flakes, cooking gently for 1 to 2 minutes until fragrant and softened without browning.
- 3.
Remove the skillet from the heat. Stir in the ricotta cheese, grated Parmigiano-Reggiano, lemon zest, and fresh lemon juice until a smooth, thick paste forms. Season with kosher salt and freshly cracked black pepper.
- 4.
Just before draining the pasta, carefully scoop out and reserve 1 cup of the hot, starchy pasta cooking water.
- 5.
Drain the pasta and immediately transfer it to the skillet with the ricotta mixture. Add the fresh baby spinach and 0.5 cup of the reserved hot pasta water.
- 6.
Toss vigorously over low heat for 1 to 2 minutes until the spinach wilts and the cheese emulsifies into a glossy, velvety sauce that coats every noodle. Add more pasta water a tablespoon at a time if needed to reach your desired creamy consistency.
- 7.
Taste and adjust seasoning with extra lemon juice, salt, or black pepper. Serve immediately topped with extra grated Parmigiano-Reggiano and fresh lemon zest.
Tips
- 💡Always use whole milk ricotta rather than skim or part-skim for the silkiest texture and richest flavor without curdling.
- 💡Do not skip reserving the starchy pasta water; the starch is crucial to thinning the thick ricotta into a smooth, glossy emulsion.
- 💡Toss the raw spinach directly with the hot pasta; the residual steam wilts it perfectly without making it soggy or waterlogged.
Recipe from TheCookbook.ai
Created by Basil Roux