If you’ve been searching for a pasta dish that marries freshness, creaminess, and a burst of vibrant flavor, let me introduce you to the delightful Ricotta Spinach Lemon Spaghetti Recipe. This recipe is a gorgeous celebration of simple, wholesome ingredients coming together in perfect harmony. Imagine tender strands of spaghetti wrapped in a luscious ricotta and Parmesan sauce, brightened by zesty lemon and studded with fresh, wilted spinach—it’s like springtime on your plate in under 30 minutes!
Ingredients You’ll Need
The beauty of this Ricotta Spinach Lemon Spaghetti Recipe lies in its simplicity and the thoughtful combination of ingredients. Each element adds something unique: creamy ricotta gives that silky texture, fresh spinach brings a vibrant green hue and a mild earthiness, and the lemon adds the perfect tangy lift that keeps every bite light and refreshing.
- 12 oz spaghetti: The comforting base that soaks up every bit of sauce, ideally cooked al dente for some delightful bite.
- 1 tablespoon olive oil: A heart-healthy fat that helps sauté the garlic and infuses richness.
- 3 cloves garlic, minced: Aromatic and savory, garlic is the soul of the dish, giving it that irresistible flavor punch.
- 5 oz fresh baby spinach: Adds freshness and a pop of color while softening perfectly into the sauce.
- 1 cup whole-milk ricotta cheese: Velvety and mild, this cheese creates the creamy base that elevates the spaghetti.
- 1/2 cup grated Parmesan cheese: Brings a salty, nutty depth that balances the ricotta’s creaminess.
- Zest and juice of 1 lemon: The lemon is essential for that bright, zesty twist that makes this pasta truly memorable.
- 1/4 cup reserved pasta water: It helps bind the sauce and pasta together with a silky finish.
- Salt and black pepper to taste: Seasoning essentials that enhance all the natural flavors.
- Red pepper flakes (optional): For those who crave a little kick of heat to contrast the creaminess.
How to Make Ricotta Spinach Lemon Spaghetti Recipe
Step 1: Cook the Spaghetti
Begin by bringing a large pot of salted water to a rolling boil. This seasoning in the water is your first chance to add flavor, so be generous but balanced. Cook the spaghetti according to the package instructions until it reaches that perfect al dente texture—tender but still with a bit of bite. Before draining, reserve about 1/4 cup of the starchy pasta water to help bind your sauce beautifully later on.
Step 2: Sauté the Garlic and Spinach
While the pasta cooks, warm the olive oil in a large skillet over medium heat. Toss in the minced garlic and sauté just until fragrant, about one minute—be careful not to let it brown or your dish could turn bitter. Add the fresh baby spinach and cook for 2 to 3 minutes until it’s just wilted, releasing its natural sweetness and softening into the pan.
Step 3: Create the Creamy Sauce
Lower the heat to low. Now add the ricotta cheese, grated Parmesan, lemon zest, and fresh lemon juice to the skillet with the spinach and garlic. Stir everything gently, then pour in the reserved pasta water. This trick ensures your sauce becomes luxuriously smooth and coats the spaghetti perfectly without being heavy or gloopy.
Step 4: Combine Pasta and Sauce
Return the drained spaghetti to the skillet, tossing it carefully so every strand gets enveloped in that luscious ricotta-spinach-lemon mixture. Season the whole thing with salt and freshly cracked black pepper to taste. If you’re feeling adventurous, sprinkle with some red pepper flakes for a little heat that contrasts beautifully with the creamy tangy sauce.
How to Serve Ricotta Spinach Lemon Spaghetti Recipe
Garnishes
To really make your plate pop, finish with an extra dusting of grated Parmesan for added richness, a few twists of black pepper to taste, and a light sprinkle of red pepper flakes if you love a spicy kick. A few fresh basil leaves or a sprinkle of freshly chopped parsley can also add a lovely herbal brightness that complements the lemon.
Side Dishes
This dish shines on its own but pairs beautifully with a crisp green salad drizzled with a zesty vinaigrette to echo the citrus elements of the pasta. Crusty garlic bread or a warm baguette is another fantastic side—perfect for soaking up every last bit of that creamy sauce.
Creative Ways to Present
For a special touch, twirl the spaghetti into neat nests on your plate and garnish with lemon slices or curls of lemon zest for extra visual appeal. You might also serve it family-style in a large beautiful bowl to invite sharing, highlighting the inviting creaminess and vibrant greens that make this recipe so irresistible.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which can be rare!), store them in an airtight container in the refrigerator for up to 2 days. The sauce might thicken, so loosen it slightly with a splash of water or milk before reheating to bring back that creamy texture.
Freezing
This Ricotta Spinach Lemon Spaghetti Recipe is best enjoyed fresh; however, if needed, you can freeze leftovers in a freezer-safe container for up to one month. Keep in mind that freezing may slightly affect the texture of the spinach and cheese, so thaw gently and use reheating tips below.
Reheating
Reheat the pasta gently over low heat on the stove or microwave it in short bursts, stirring often. Add a splash of water or broth to loosen the sauce since the creaminess can firm up when chilled. This way, your spaghetti will taste just as delightful as the first time!
FAQs
Can I use other types of pasta instead of spaghetti?
Absolutely! While spaghetti works wonderfully here, feel free to use linguine, fettuccine, or even penne if you prefer. The creamy ricotta-lemon sauce clings nicely to any shape.
Is this dish suitable for vegans?
This recipe is vegetarian but not vegan due to the ricotta, Parmesan, and olive oil. To make a vegan version, you could try plant-based ricotta alternatives and nutritional yeast as a Parmesan substitute.
Can I add protein to this Ricotta Spinach Lemon Spaghetti Recipe?
Yes! For a heartier meal, stir in cooked shredded chicken, white beans, or sautéed mushrooms. These options blend seamlessly without overpowering the light, fresh flavors.
How do I make the sauce creamier without adding heavy cream?
The secret here is in the ricotta cheese and reserved pasta water, which when combined give a silky texture. Make sure to mix them gently and add pasta water gradually to achieve that rich, creamy consistency.
What’s the best way to keep the spinach vibrant and not overcooked?
Cook the spinach quickly over medium heat just until it’s wilted but still bright green. Overcooking will turn it mushy and diminish the fresh appearance and flavor.
Final Thoughts
There’s something truly magical about the Ricotta Spinach Lemon Spaghetti Recipe—its fresh lemon brightness, creamy texture, and vibrant greens create a pasta experience that feels both comforting and effortlessly elegant. Whether you’re cooking for a weeknight dinner or impressing friends, this recipe is sure to become one of your go-to favorites. So grab your ingredients, get cozy in the kitchen, and prepare to fall in love with every tangy, creamy, spinach-studded bite!
Print
Ricotta Spinach Lemon Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This creamy Ricotta Spinach Lemon Spaghetti is a quick and flavorful Italian-inspired vegetarian pasta dish. Featuring tender spaghetti tossed in a luscious ricotta and Parmesan cheese sauce, brightened with fresh lemon zest and juice, and complemented by sautéed garlic and baby spinach. Perfect for a healthy weeknight dinner that comes together in just 25 minutes.
Ingredients
Pasta
- 12 oz spaghetti
- 1/4 cup reserved pasta water
- Salt, to taste
Sauce & Vegetables
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 oz fresh baby spinach
- 1 cup whole-milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- Black pepper, to taste
- Red pepper flakes (optional, for garnish)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta.
- Sauté Garlic: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook Spinach: Add the fresh baby spinach to the skillet. Cook for 2 to 3 minutes until the spinach is wilted and tender.
- Make the Sauce: Reduce heat to low and stir in the ricotta cheese, grated Parmesan, lemon zest, and lemon juice. Pour in the reserved pasta water and stir continuously until the sauce becomes smooth and creamy.
- Toss Pasta in Sauce: Add the cooked spaghetti to the skillet. Toss thoroughly to coat the pasta evenly with the creamy spinach and ricotta sauce.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes if desired.
Notes
- For extra protein, stir in cooked shredded chicken or white beans.
- Substitute whole wheat or gluten-free pasta if preferred.
- This dish is best served immediately but can be reheated with a splash of water to maintain creaminess.
- Adjust the amount of lemon juice and zest to your taste preferences.
