Spruce up your dining table with a plate of creamy, tangy Lemon Ricotta Pasta.
My mom must have made spaghetti over a hundred times when I was a kid, and even today, she still whips up a quick pot of it for last-minute dinners. But there were definitely days when I asked, “Mom, could we have a different kind of pasta? Not just red sauce?” And she’d look at me with a raised eyebrow, then put her hand on her chin. “Let me think…” She’d swing open the fridge door and peer inside a large drawer of cheeses. “What about this?”
Lemon ricotta pasta is one of those dishes that didn’t sound appealing to me at first, but then I smelled it cooking and took my first bite, and I was hooked. It’s creamier than plain mac and cheese and more nourishing with the addition of spinach. Each bite has a nice balance of rich ricotta cheese and tangy lemon, creating a dynamic dance of fun flavors. Yet, it’s not too overpowering, so even the picky eaters in my family were able to enjoy it. Yours just might, too!
Do lemon and cheese go well together?
Oh yes, especially milder cheeses like ricotta! The acidity of lemon juice, plus the bright zest, adds more dimension to the overall flavor. Meanwhile, the creamy cheese balances out any sharpness from the citrus. In cooking, it’s quite common to bring cheese and citrus together because scientifically, they work together as a fat and acid to keep a dish tasting flavorful but not overwhelmingly rich.
How do I store leftovers?
Wait for the lemon ricotta pasta to cool to room temperature. Then transfer it to an airtight container and refrigerate for 3-4 days. When you’re hankering for those leftovers, transfer a portion to a microwave-safe dish and microwave on high for 1-2 minutes. Stir occasionally to make sure it heats evenly. Alternatively, you can heat it up in a pot on the stove over medium heat with 1/4 cup of vegetable broth to keep it moist.
Serving suggestions
Make a comforting, Italian-inspired meal by serving lemon ricotta pasta with Caprese Garlic Bread or Garlic Toast and an Italian Salad. Craving more protein? Top off your pasta dish with some Baked Lemon Chicken, Parmesan-Crusted Salmon, or Air-Fryer Meatballs.
Ingredients
- 1 pound spaghetti
- 1 container whole milk ricotta cheese (15 ounces)
- 2 tablespoons olive oil
- 2/3 cup freshly grated Parmesan cheese plus extra, for serving
- 2 garlic cloves minced
- 1 lemon zested and juiced
- 1/2 teaspoon salt plus more for pasta water
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1 container baby spinach (5 ounces)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve 1 cup of the pasta water before draining.
- In a bowl, combine the ricotta, olive oil, Parmesan, garlic, lemon zest and juice, salt, pepper, and red pepper flakes if using. Whisk until smooth and adjust the seasoning as needed.
- Return the drained pasta to a large pan over low heat and add the baby spinach. Pour in the ricotta mixture and slowly add reserved pasta water until a creamy consistency is reached. Toss gently until the sauce evenly coats the pasta and the spinach wilts. Serve immediately with extra Parmesan cheese if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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