This pasta dish is all about balance: warm, tender pasta coated in a creamy ricotta sauce, brightened with fresh lemon zest and juice, then finished with wilted baby spinach and Parmesan for a savory, satisfying bite. It’s simple enough for a busy night, but it tastes fresh and a little elegant—perfect when you want something comforting that still feels light.
Ingredients
- 1/2 lb (220 grams) pasta (spaghetti, linguine, penne, or fusilli)
- 1 cup (250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, for serving (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Instructions
- Bring the pasta water to a boil and salt it well.
Fill a large pot with water and bring it to a strong boil. Add salt so the pasta is seasoned from the inside as it cooks. This step matters because the ricotta sauce is built from mild, creamy ingredients—well-seasoned pasta helps the final dish taste lively and balanced. - Cook the pasta until al dente.
Add your chosen pasta to the boiling salted water and cook it until al dente, meaning tender but still with a slight bite. Stir occasionally so the pasta doesn’t stick together, especially if you’re using long noodles like spaghetti or linguine.
- Reserve pasta water during the last minute of cooking.
During the final minute, scoop out and reserve 1/2 cup of the cooking water. This starchy water is the key to turning the ricotta mixture into a silky sauce that clings to the pasta instead of sitting in the bottom of the pot. - Mix the ricotta sauce base.
While the pasta cooks, use a medium bowl to combine the whole-milk ricotta, 1 tablespoon extra virgin olive oil, grated Parmesan, grated or pressed garlic, and the lemon zest and lemon juice. Stir until the mixture looks smooth and creamy, with the lemon zest spread evenly throughout. Season with salt and black pepper to taste. The ricotta should taste bright and savory, with lemon leading the flavor and Parmesan adding depth. - Wilt the spinach in the pasta pot.
During the last minute of cooking, add the fresh baby spinach directly into the pot with the pasta. Gently stir and submerge the spinach so it wilts evenly. This quick wilt keeps the spinach tender and vibrant rather than overcooked. - Drain the pasta and spinach, then return them to the pot.
Once the pasta is al dente and the spinach is wilted, drain everything well and return the pasta and spinach to the same pot. Keeping it in the warm pot helps the ricotta mixture melt into a creamy coating when you combine everything. - Combine pasta with the ricotta mixture and loosen with pasta water.
Add the ricotta mixture to the pot and begin stirring immediately. The warmth of the pasta helps the ricotta spread and coat the noodles. Add a little of the reserved pasta water as you stir to create a smooth, creamy texture. Keep mixing until the sauce looks cohesive and glossy, with spinach distributed throughout. If it seems too thick, add a bit more pasta water, a splash at a time, until it reaches your preferred consistency. - Serve and finish with simple toppings.
Divide the pasta into bowls and top each serving with extra Parmesan, a drizzle of olive oil, and optional lemon wedges on the side for an extra squeeze of citrus at the table. If you like a little heat, you can consider a pinch of red pepper flakes for extra kick.
Nutrition
- Calories: 550 kcal
- Yield: 4 servings