Lemon Ricotta Pasta for Quick Spring Dinners
Creamy and bright Lemon Ricotta Pasta with fresh herbs, optional spinach, and a tangy lemon flavor for spring and summer meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces pasta (fettuccine, linguine, or penne)
1 cup ricotta cheese
1/2 cup grated parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons olive oil
2 cloves garlic, minced
5 ounces baby spinach (optional)
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 teaspoon crushed red pepper flakes (optional)
Instructions
-
Cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
-
Heat olive oil in a skillet. Sauté garlic 1–2 minutes.
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Add spinach and cook until wilted.
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Reduce heat; stir in ricotta, parmesan, lemon juice, and zest. Add pasta water to adjust sauce.
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Toss pasta with sauce; adjust seasoning.
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Garnish with parsley, basil, and optional red pepper flakes. Serve immediately.
Notes
Use fresh ricotta for best texture. Add vegetables or protein as desired.