Creamy Lemon Ricotta Spaghetti Recipe
Creamy Lemon Ricotta Pasta with tender spinach, bright lemon flavor, and a silky sauce that coats every noodle.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces pasta (fettuccine, spaghetti, or penne)
1 tablespoon olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
5 ounces baby spinach
1 cup ricotta cheese
1/2 cup grated parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts (optional)
1 teaspoon olive oil or butter for finishing (optional)
Instructions
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Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
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Heat olive oil in a skillet. Sauté garlic and shallot 2–3 minutes until fragrant.
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Add baby spinach in batches, cooking 2–3 minutes until wilted. Season with salt and pepper.
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Reduce heat to low. Stir in ricotta, parmesan, lemon zest, and lemon juice. Gradually add reserved pasta water to achieve desired sauce consistency.
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Add pasta and toss to coat. Adjust seasoning as needed.
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Optional: add red pepper flakes, parsley, toasted pine nuts, and drizzle of olive oil or butter.
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Serve immediately.
Notes
Use fresh ricotta for best texture. Adjust lemon flavor to taste. Protein additions like chicken or shrimp are optional.
Find it online: https://foodemily.com/creamy-lemon-ricotta-spaghetti-recipe/