Lemon Ricotta Pasta Recipe

5 from 1 vote

This lemon and ricotta pasta is a flavorful vegetarian favorite that takes less than 30 minutes to make. It’s got a creamy lemon ricotta sauce filled with spinach, garlic, and Parmesan cheese.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 387kcal

Author: The Carefree Kitchen

Ingredients

1 pound dry pasta cooked al dente (reserve 1 cup pasta water)
3 tablespoons olive oil
1½ tablespoons garlic minced or grated
1 tablespoon lemon zest
16 ounces ricotta cheese whole fat or skim
1/2 cup Parmesan cheese grated (plus more to garnish)
2 cups fresh spinach coarsely chopped
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper

To Finish

1/4 cup lemon juice
2 tablespoons fresh basil sliced thin

US Customary - Metric

Instructions

Cook pasta in salted water according to package instructions until al dente. Reserve 1 cup of the starchy pasta water before you drain the pasta. Set aside.
In a large skillet over medium heat, add the olive oil and minced garlic. Cook while stirring for about 2 minutes, or until the garlic is fragrant and slightly translucent.
Reduce heat to medium low and add the lemon zest, ricotta cheese, Parmesan cheese, spinach, and the reserved pasta water. Whisk well and continue cooking for about 2 minutes while stirring.
Remove from the heat and add the fresh lemon juice, salt, and pepper to taste.
Add the lemon juice immediately to the cooked pasta, and stir to combine. Garnish with fresh parsley and additional Parmesan cheese if desired. Enjoy!

Notes

Storing leftovers: store leftover pasta in an airtight container in the fridge for up to 3 days.

Reheating: add pasta to a pot with a splash of milk, water, or veggie broth and heat over medium low. Stir occasionally and continue to heat until warmed through.

Nutrition