Italian Cuisine
Lemon Ricotta and Spinach Pasta
This pasta is a perfect embodiment of a modern everyday lunch, where bright citrus freshness meets a delicate creamy texture. Soft, slightly grainy ricotta transforms into a light, coating sauce when combined with warm starchy pasta water, without the heavy fat of traditional heavy cream. Vivid lemon zest and juice cut through the cheese richness, filling the dish with an energizing aroma, while young spinach brings juiciness and a beautiful contrast. The recipe succeeds due to a flawless balance of gentle milky sweetness, sharp acidity, and tender greens.
Dishday
Recipe overview
- Total time
- 15 min
- Prep
- 5 min
- Cooking
- 10 min
- Servings
- 2
- Difficulty
- Medium
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 14 g
- Fat
- 15 g
- Carbs
- 58 g
- Fiber
- 3.5 g
Step by step
Method
- 01
Cook the pasta in boiling salted water to al dente according…
Cook the pasta in boiling salted water to al dente according to package instructions. Before draining, make sure to reserve one cup of starchy pasta water for the sauce.
- 02
While the pasta is boiling, grate half a teaspoon of lemon ze…
While the pasta is boiling, grate half a teaspoon of lemon zest using a fine grater and squeeze out one tablespoon of fresh juice for a clean, vibrant citrus profile.
- 03
In a separate deep bowl, combine the ricotta cheese, olive oi…
In a separate deep bowl, combine the ricotta cheese, olive oil, lemon zest, and fresh juice. Mash thoroughly with a fork until the mixture is soft and uniform.
- 04
Return the hot drained pasta to the pot or a deep skillet ove…
Return the hot drained pasta to the pot or a deep skillet over very low heat, add the ricotta mixture, and pour in about a third of a cup of the reserved warm pasta water.
- 05
Stir the pasta and cheese vigorously for one minute
Stir the pasta and cheese vigorously for one minute. You will see the ricotta melt under the heat and starch, turning into a smooth, silky sauce coating the pasta.
- 06
Toss in the washed spinach leaves and stir once more
Toss in the washed spinach leaves and stir once more. Remove from the heat after 30 seconds, just as the leaves wilt from the residual heat but keep their vibrant green color.
Dishday
Useful advice
Cooking tip
Remove only the bright yellow outer layer of the lemon zest, as the white pith underneath will make the sauce bitter.
How to serve
Serve immediately, garnished with a few fresh spinach leaves and a pinch of freshly cracked black pepper.
Note
If the sauce feels too thick after combining, simply stir in a bit more of the reserved starchy pasta water.
