Short introduction
Lemon Spinach Pasta is a light and refreshing dish that combines the vibrant flavors of lemon and spinach with creamy ricotta cheese. This pasta is perfect for a quick weeknight dinner or a charming lunch. It’s easy to prepare, and the bright citrusy notes provide a delightful twist that makes it stand out.
Why you’ll love it
This recipe is not only delicious but also packed with nutrients. Spinach is a great source of vitamins A and K, while lemon adds a burst of freshness and vitamin C. The creamy ricotta cheese gives the dish a rich texture without overwhelming the taste. Plus, it can be made in under 30 minutes, making it an ideal meal for busy days.
Ingredients
- 12 ounces rigatoni (or other pasta)
- 10 ounces spinach
- 1½ cups ricotta (or dairy-free ricotta)
- 1 tablespoon extra virgin olive oil
- 1 cup Parmesan cheese (grated, or dairy-free cheese)
- 1 teaspoon lemon zest (or more to taste)
- ⅛ teaspoon nutmeg (grated)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Substitutions & key variations
If you’re looking to change up the recipe, you can substitute the rigatoni with any pasta shape you have on hand, such as penne or spaghetti. For a dairy-free option, simply use dairy-free ricotta and cheese. You can also add cooked chicken or shrimp for added protein. For a twist on the flavor, consider throwing in some sun-dried tomatoes or artichoke hearts.
Step-by-step
Step 1: Cook Pasta and Spinach
- Bring a large pot of salted water to a boil.
- Add the rigatoni and cook according to the package instructions until al dente.
- In the last two minutes of cooking, toss in the spinach to wilt it.
- Once cooked, drain the pasta and spinach, and set aside.
Step 2: Make the Lemon Ricotta Sauce
- In a large mixing bowl, combine the ricotta, olive oil, lemon zest, nutmeg, salt, and black pepper. Stir well until it forms a smooth mixture.
Step 3: Toss the Pasta
- Add the drained pasta and spinach to the ricotta mixture.
- Toss everything together until the pasta is well-coated with the creamy sauce.
- Finally, fold in the grated Parmesan cheese until evenly distributed.
Success tips
- Make sure not to overcook the pasta. It should be firm to the bite (al dente) for the best texture.
- Use freshly grated Parmesan for a richer flavor compared to pre-grated cheese.
- If the dish is too thick, add a splash of pasta cooking water to loosen it up.
- Be cautious with lemon zest; start with a teaspoon and add more to taste, so it doesn’t overpower the dish.
How to serve
To serve Lemon Spinach Pasta, plate the pasta in bowls and sprinkle some extra Parmesan cheese and a bit of lemon zest on top for garnish. You can also add a slice of lemon for an appealing presentation and an optional burst of extra lemon flavor.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a little splash of water or olive oil to prevent it from drying out. Gently warm it in a skillet over low heat or microwave in short intervals until warmed through.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes, frozen spinach can be used. Be sure to thaw it and drain excess water before adding it to the recipe.
Q: Is this recipe gluten-free?
A: You can make it gluten-free by using gluten-free pasta.
Q: How can I add protein to this dish?
A: Consider adding cooked chicken, shrimp, or even plant-based protein like chickpeas for added nutrition.
Nutrition notes / equivalents
Lemon Spinach Pasta is a well-balanced meal with carbohydrates from the pasta, healthy fats from olive oil, and proteins from ricotta cheese.
Conclusion + CTA
This Lemon Spinach Pasta is not only simple and quick to prepare, but it’s also bursting with freshness that will delight your taste buds. Perfect for any occasion, this dish will surely become a favorite in your household. Give it a try and share your thoughts!
Links to related recipes
- Creamy Garlic Pasta
- Spinach and Ricotta Stuffed Shells
- Lemon Garlic Butter Shrimp Pasta
- Spinach Pesto Pasta
Lemon Spinach Pasta
Ingredients
Main Ingredients
- 12 ounces rigatoni (or other pasta) You can substitute with any pasta shape.
- 10 ounces spinach Fresh or thawed frozen spinach can be used.
- 1.5 cups ricotta (or dairy-free ricotta) For a dairy-free option, use appropriate substitutes.
- 1 tablespoon extra virgin olive oil
- 1 cup Parmesan cheese (grated, or dairy-free cheese) Freshly grated Parmesan is recommended.
- 1 teaspoon lemon zest Start with a teaspoon and add more to taste.
- ⅛ teaspoon nutmeg (grated)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add the rigatoni and cook according to package instructions until al dente.
- In the last two minutes of cooking, toss in the spinach to wilt it.
- Once cooked, drain the pasta and spinach, and set aside.
Make the Lemon Ricotta Sauce
- In a large mixing bowl, combine the ricotta, olive oil, lemon zest, nutmeg, salt, and black pepper. Stir well until it forms a smooth mixture.
Toss the Pasta
- Add the drained pasta and spinach to the ricotta mixture.
- Toss everything together until the pasta is well-coated with the creamy sauce.
- Finally, fold in the grated Parmesan cheese until evenly distributed.