Lemon Ricotta Pasta With Spinach: Creamy No-Cook Sauce
By Liam Carter
Pasta water loosens the no-cook ricotta mixture and helps it cling to each strand instead of sitting thickly in the pot. This lemon ricotta pasta with spinach is a fast Italian-style meal with bright citrus, Parmesan, garlic, and a smooth creamy coating.
Ricotta, grated Parmesan, olive oil, grated garlic, lemon zest, and lemon juice are stirred together while the pasta cooks. That separate mixing step keeps the sauce simple and lets the lemon and seasoning be adjusted before it reaches the hot pasta. Whole-milk ricotta provides the creamy base, while the Parmesan adds a savory edge.
The spinach needs only the final minute in the boiling pasta water, just long enough for the leaves to wilt while retaining their green color. Reserve the pasta water before draining, then add it gradually as the ricotta sauce is stirred through. Adding all the water at once can thin the flavor instead of producing the intended smooth coating.
Serve immediately with extra Parmesan, olive oil, and optional lemon wedges. Red pepper flakes are an optional finishing touch. Spaghetti is the author's preferred shape, though penne, fusilli, linguine, and conchiglie also work well because they catch the ricotta sauce.
Why you'll love this recipe
- Reserved pasta water is added gradually, helping the ricotta mixture become a smooth coating without diluting the lemon, garlic, and Parmesan flavor.
- Mixing the sauce before the pasta is drained gives time to taste the lemony ricotta and correct the salt and pepper.
- Spinach cooks in the pasta pot during the final minute, so the leaves wilt quickly without requiring a separate pan.
- Whole-milk ricotta creates the creamy base without cooking a separate sauce, keeping the preparation focused on stirring and coating rather than simmering.
- Lemon zest and juice are both used, giving the finished pasta a brighter citrus character than juice alone can provide.
- Several long or larger pasta shapes work here because their surfaces and curves hold onto the creamy ricotta mixture more effectively.
Ingredients
- •0.5 lb pasta (8 oz/220 grams; spaghetti, linguine, penne, or fusilli)
- •1 cup whole-milk ricotta (9 oz/250 grams)
- •8 oz fresh baby spinach (washed)
- •0.33 cup grated Parmesan cheese (35 grams, plus extra to serve)
- •1 unwaxed lemon (zest and juice)
- •3 lemon wedges (to serve, optional)
- •1 Tbsp extra virgin olive oil (plus extra for drizzling)
- •1 garlic clove (grated or pressed)
- •0.25 tsp salt
- •black pepper (a good pinch)
- •red pepper flakes (optional, to serve)
- •Tbsp milk (optional, if more liquid is needed)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- 2
While the pasta cooks, combine the ricotta, olive oil, grated Parmesan, garlic, lemon zest, and lemon juice in a medium bowl.
- 3
Season the ricotta mixture with 1/4 teaspoon salt and a good pinch of black pepper.
- 4
Stir the sauce until well combined, taste it, and adjust the seasoning as desired.
- 5
During the last minute of the pasta cooking time, reserve 1/2 cup of the pasta cooking water.
- 6
Add the spinach to the pasta pot, stir, and push the leaves down to submerge them.
- 7
Cook the spinach with the pasta for 1 minute.
- 8
Drain the pasta and spinach, then return them to the same pot.
- 9
Add the ricotta sauce and part of the reserved cooking water.
- 10
Stir well to coat the pasta, adding more cooking water as needed for a smooth and creamy texture.
- 11
Serve immediately with grated or shaved Parmesan, a drizzle of extra virgin olive oil, and optional lemon wedges and red pepper flakes.
FAQ
Nutrition (per serving)
Calories
538
Protein
26g
Fat
20g
Carbs
64g
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