Lemon Ricotta Pasta

5 from 35 votes

My lemon ricotta pasta is a delicious pasta dish that takes minutes to make and is bursting with fresh lemon flavor. It's easy to make and perfect for a busy weeknight dinners or you're next date night!

Prep Time10

Cook Time11

Total Time21

Course: Entree, pasta course

Cuisine: Italian

Servings:

Calories: 838kcal

Author: Chef Dennis Littley

Ingredients

½ lb pasta
1 cup whole-milk ricotta
8 oz fresh baby spinach
½ cup romano cheese grated - or parmesan cheese
2 tablespoon fresh lemon juice from one lemon
1 tablespoon lemon zest zest from one lemon
1 tablespoon olive oil
1 teaspoon garlic finely chopped
1 tablespoon Italian parsley
½ teaspoon salt to taste
⅛ teaspoon black pepper to taste
2 lemon wedges for garnish

Instructions

Bring a large pot of salted water to a boil, then add the pasta. Cook the pasta al dente according to package directions.
*Reserve 1 cup of pasta water before adding the spinach. You will add the starchy water to the ricotta sauce if needed.
Add the ricotta, olive oil, romano cheese, garlic, lemon zest, lemon juice, salt, and black pepper to a medium bowl.
Mix until well combined. Taste and reseason as needed. Set aside until needed.
With one minute left of the pasta cooking time, add the baby spinach to the pot with the pasta. Push the spinach down into the water and let it cook for one minute. Then drain the pasta and spinach and return it to the pot you cooked the pasta in.
Add the ricotta sauce and two tablespoons of the starchy water to the pot over low heat. Stir well to evenly coat the pasta with the lemony ricotta sauce.
Add more cooking water as needed, you want the sauce to have a smooth and creamy texture.
Serve with a drizzle of extra virgin olive oil, grated romano cheese, and lemon wedges.
For a little heat add a sprinkle of red pepper flakes. For a more lemony flavor, add a squeeze of fresh lemon juice.

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