15-Minute Creamy Spinach Ricotta Lemon Pasta Recipe Is Irresistible by Donna John
Creamy, lemony and just plain good, this easy lemon spinach ricotta pasta recipe can be on the table in less than 10 minutes, depending on what pasta you choose. The flavors in this creamy spinach ricotta lemon pasta are really amazing together and are sure to please everyone in the family.
For this pasta dinner, you'll need pasta, fresh baby spinach, ricotta cheese, grated Parmesan cheese, a large lemon, olive oil and fresh garlic. You can also add in some crushed red pepper flakes for a little spice. Use whatever long pasta you like, such as spaghetti noodles, fettuccine, linguine, angel hair or bucatini. Not a fan of long pasta noodles? Use short pasta like penne, rigatoni, fusilli, rotini or bowties. This sauce doesn't really care the share of the pasta!
Serve this quick and easy pasta recipe with garlic bread and a salad. You could easily double the recipe for larger families.
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 2 to 10 minutes (depending of type of pasta used)
Servings: 4
Ingredients
- 8 ounces spaghetti, linguine, fettuccine or your favorite pasta
- 1 bag fresh baby spinach
- 1 cup ricotta
- 1/3 - 1/2 cup grated Parmesan cheese
- 1 large lemon, zested and juiced
- 1 tablespoon olive oil
- 3 - 4 cloves garlic, minced
- crushed red pepper flakes (optional)
Here's how to make it:
- Combine the ricotta, Parmesan, olive oil, cheese, garlic, lemon zest and lemon juice in a bowl. Season with salt and pepper.
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Mix well.
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Cook the pasta according to package directions in a large pot. About 1 minute before it's done cooking, throw in the spinach until wilted. Drain, reserving about 1/2 cup of the salted cooking water.
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Combine the cooked pasta, spinach and ricotta mixture. If needed, stir in some of the reserved cooking water. Serve with more Parmesan cheese and lemon wedges.
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