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ein Teller Nudeln mit Ricotta ZITRONEN SAUCE dekoriert mit SPINAT

Lemon Ricotta Pasta with Spinach

This quick and easy lemon ricotta pasta recipe is the perfect summer dinner for weeknights! Creamy ricotta, fresh lemon juice and zest, and parmesan cheese come together in just 15 minutes to create a light yet flavorful no-fuss weeknight meal.

Course dinner
Cuisine Italian
Keyword lemon ricotta pasta, lemon ricotta pasta sauce, pasta spinach ricotta, pasta with ricotta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 340 kcal

Ingredients

  • 8 oz pasta 220 g spaghetti, rigatoni, or any short pasta
  • 1 cup ricotta cheese 250 g
  • ¾ cup freshly grated Parmesan cheese yes, go big on the Parm!
  • Zest and juice of 1 large lemon
  • 1 tsp honey
  • 1 big garlic clove finely grated or minced
  • Salt and pepper to taste
  • 2 big handfuls of baby spinach
  • Olive oil for finishing

Instructions

  1. Cook the pasta in salted water according to package instructions. Before draining, reserve about ½ cup of the pasta water.
  2. While the pasta cooks, mix the ricotta, grated Parmesan, lemon zest, lemon juice, honey, garlic, salt, and pepper in a large bowl.
  3. Add the hot pasta straight into the ricotta mixture along with a bit of reserved pasta water. Toss everything until creamy.
  4. Stir in the spinach and let the heat of the pasta wilt it slightly.
  5. Serve immediately with a drizzle of good olive oil and extra Parmesan on top.