Lemon Ricotta Pasta: Bright, Creamy & Easy Weeknight Dinner
Introduction
Lemon Ricotta Pasta is a fresh, creamy, and effortlessly elegant dish that’s perfect for weeknight dinners or casual entertaining.
The combination of fluffy ricotta, sharp Parmesan, bright lemon, and tender spinach creates a balance of flavors that’s light yet satisfying.
Unlike heavier cream sauces, this pasta feels bright and refreshing while still comforting. Ready in under 30 minutes, it’s a recipe that’s as quick as it is impressive.
Ingredients
Here’s what you’ll need for 2–3 servings of Lemon Ricotta Pasta:
- 15 ounces whole milk ricotta cheese: Provides a creamy base for the sauce.
- 1 ½ cups finely shredded Parmesan cheese: Adds savory richness; reserve extra for garnish if desired.
- 2 tablespoons extra virgin olive oil: Gives smooth texture and enhances flavor.
- 1 tablespoon lemon juice: Adds brightness to the sauce.
- 1 teaspoon lemon zest: Enhances citrus flavor; extra can be used for garnish.
- 1 teaspoon grated garlic: Adds aromatic depth.
- ½ teaspoon salt: Balances flavors.
- ¼ teaspoon fresh cracked black pepper: Adds mild heat; extra can be used for garnish.
- ½ pound spaghetti noodles: Cooked according to package directions (approx. 2 quarts water with 2 tsp salt).
- 5 ounces fresh baby spinach leaves: Adds color, freshness, and nutrition (approx. 4–4 ½ cups).