Description
This Ultra-Quick Lemon Ricotta Pasta with Spinach is a creamy, tangy, and vibrant dish perfect for a fast weeknight meal. The luscious ricotta and Parmesan blend with fresh lemon juice and baby spinach, creating a flavorful pasta that comes together in just 17 minutes. It's a comforting yet light dish elevated by simple, fresh ingredients and minimal cooking steps.
Ingredients
Pasta
- 8 oz penne pasta
Sauce
- 2 tbsp olive oil
- 1-2 garlic cloves, smashed (use 1 clove for delicate flavor; 2 cloves for strong flavor)
- 1 cup whole-milk ricotta
- 1/4 cup heavy cream
- 1/2 cup ground Parmesan cheese, divided
- 1 tbsp fresh lemon juice
- Lemon zest, reserved (optional)
Vegetables & Seasoning
- 3-4 oz fresh baby spinach
- Salt & Pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Do not drain the pasta once cooked.
- Make the Garlic-Infused Oil: While the pasta cooks, heat olive oil in a large 10-12 inch pan or braiser over low heat. Add the smashed garlic cloves and gently infuse the oil by cooking for about 1 minute without allowing the garlic to brown. Then turn off the heat to stop cooking.
- Prepare the Ricotta Sauce: Into the warm pan with the garlic oil, add the ricotta, heavy cream, 1/4 cup of the Parmesan cheese, and fresh lemon juice. Mix thoroughly with a wooden spoon until smooth and well combined. Season with salt and freshly ground black pepper to taste. Remove and discard the garlic cloves.
- Wilt the Spinach and Combine: Reserve 1/2 cup of the pasta cooking water before draining. Add the baby spinach to the pasta pot and stir quickly to wilt the spinach in just a few seconds. Using a fine mesh strainer, transfer the drained pasta and wilted spinach directly into the ricotta sauce in the pan.
- Toss the Pasta in Sauce: Toss the pasta and spinach with the ricotta sauce until evenly coated. Stir in the remaining 1/4 cup of Parmesan cheese. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
- Serve: Plate the pasta immediately. Garnish with reserved lemon zest for a bright finishing touch, if desired. Serve hot and enjoy your quick, creamy pasta dish.
Notes
- Using whole-milk ricotta and heavy cream gives the sauce its creamy texture; low-fat alternatives may alter the richness.
- Adjust garlic quantity based on your flavor preference—one clove for a subtle hint, two for a stronger garlicky taste.
- Reserving pasta water is key for adjusting sauce consistency and helping it cling to the pasta.
- Fresh lemon zest brightens the dish and adds a subtle citrus aroma, but it’s optional.
- Serve immediately – the sauce is best enjoyed fresh and creamy.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
