Lemon Spinach Pasta Recipe
If you’re looking for a dish that feels like a burst of sunshine on your plate, then you have to try this Lemon Spinach Pasta. It’s a beautiful balance of zesty lemon, creamy ricotta, fresh spinach, and perfectly cooked rigatoni that makes every bite delightfully fresh and comforting. Simple yet full of flavor, this Lemon Spinach Pasta is one of those recipes you’ll want to keep coming back to, whether it’s a quick weeknight dinner or a centerpiece for a casual gathering with friends.
Ingredients You’ll Need
The magic of this Lemon Spinach Pasta lies in its thoughtfully chosen ingredients. Each component plays a crucial role in creating that perfect harmony of flavors, from the bright zing of lemon zest to the silky texture of ricotta and the vibrant green of fresh spinach.
- 12 ounces rigatoni (or other pasta): Choose a sturdy pasta like rigatoni for sauce to cling beautifully to every bite.
- 10 ounces spinach: Fresh spinach adds a lovely pop of color and a subtle earthiness to balance the tanginess.
- 1½ cups ricotta (or dairy-free ricotta): This creamy base is what makes the sauce luxuriously smooth and rich.
- 1 tablespoon extra virgin olive oil: Adds a silky mouthfeel and brings all the flavors together.
- 1 cup parmesan cheese (grated, or dairy-free cheese): Sharpness and depth come from this essential cheese, enhancing the overall taste.
- 1 teaspoon lemon zest (or more to taste): Fresh zest brightens the dish with a lively citrus aroma without overwhelming it.
- ⅛ teaspoon nutmeg (grated): Just a hint of nutmeg adds warmth and subtle complexity.
- 1 teaspoon salt: To season and bring out all the flavors perfectly.
- ¼ teaspoon black pepper: Provides a gentle kick to balance the creaminess and acidity.
How to Make Lemon Spinach Pasta
Step 1: Cook the Pasta and Spinach
Start by bringing a large pot of salted water to a rolling boil. Add your rigatoni and give it a good stir so the pasta doesn’t stick. When you’re about halfway through the cooking time, toss in the fresh spinach. It will wilt down quickly, infusing the pasta with vibrant color and subtle flavor. Cook everything until the pasta is perfectly al dente – tender yet with a bit of bite.
Step 2: Make the Lemon Ricotta Sauce
While your pasta and spinach are cooking, it’s time to craft that velvety sauce that gives this dish its soul. In a large bowl, combine ricotta, grated parmesan, extra virgin olive oil, freshly grated lemon zest, a pinch of grated nutmeg, salt, and freshly ground black pepper. A little tip: zest only the bright yellow skin of the lemon—the white pith underneath can add unwanted bitterness. Whisk all these ingredients together until you end up with a smooth, luscious mixture that’s bursting with flavor.
Step 3: Toss the Pasta
Once your pasta is cooked and drained (but remember to reserve a cup of that starchy pasta water!), add the rigatoni and spinach to your lemon ricotta sauce. Toss everything gently, making sure every piece of pasta is bathed in that creamy, tangy goodness. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and give it an irresistible silkiness. Serve immediately with an extra sprinkle of freshly ground black pepper and a bit more lemon zest for that final pop.
How to Serve Lemon Spinach Pasta
Garnishes
A simple sprinkling of grated parmesan and cracked black pepper can elevate your Lemon Spinach Pasta beautifully. For an extra touch, fresh basil leaves or a drizzle of olive oil add inviting aromas and enhance the dish’s brightness. Don’t shy away from a few crushed red pepper flakes if you want a subtle contrast to the creamy sauce.
Side Dishes
This pasta pairs wonderfully with crisp and refreshing sides. A simple arugula salad dressed with lemon vinaigrette complements the flavors without competing. Garlic bread or crusty artisan bread is perfect for mopping up any extra sauce, making the meal even more satisfying and wholesome.
Creative Ways to Present
For a dinner party, serve Lemon Spinach Pasta in beautiful shallow bowls or on a rustic wooden board surrounded by lemon wedges and fresh herbs. Adding toasted pine nuts or walnuts offers a delightful crunch and an earthy contrast. You can also turn it into a baked pasta dish by transferring the tossed pasta into a casserole, topping with extra parmesan, and broiling for a few minutes until golden and bubbly.
Make Ahead and Storage
Storing Leftovers
If you have any Lemon Spinach Pasta left over, transfer it to an airtight container and refrigerate it for up to three days. The flavors remain vibrant, and the sauce holds up well, making it an excellent choice for next-day lunches or light dinners.
Freezing
While fresh is best, you can freeze this pasta if needed. Store it in a freezer-safe container and consume within two months for optimal taste. When freezing, it’s best to undercook the pasta slightly so it doesn’t become mushy upon reheating.
Reheating
To reheat, gently warm the pasta in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving without adding liquid as the ricotta sauce may dry out. Stir often to maintain that creamy texture and ensure even warming.
FAQs
Can I use a different type of pasta for Lemon Spinach Pasta?
Absolutely! While rigatoni is fantastic for holding sauce, penne, farfalle, or even spaghetti can work beautifully depending on your preference and what you have on hand.
Is it possible to make this dish vegan?
Yes! Substitute dairy ricotta and parmesan with your favorite plant-based alternatives, and use a bit more olive oil to maintain creaminess. This way, you can still enjoy all the bright flavors vegan-style.
How much lemon zest should I add if I want it zestier?
You can increase the lemon zest to 1½ or even 2 teaspoons for a stronger citrus punch. Just be careful to avoid the bitter white pith, and taste as you go to find your perfect balance.
Can I prepare the sauce in advance?
Definitely! The ricotta lemon sauce can be mixed a few hours before cooking. Keep it refrigerated, and whisk it again before tossing with the warm pasta to refresh the texture.
What’s the best spinach to use in this recipe?
Fresh baby spinach works best due to its tender leaves and mild flavor, but you can use regular spinach as well if you chop it finely. Avoid frozen spinach as it tends to release extra water, which can dilute the sauce.
Final Thoughts
This Lemon Spinach Pasta is truly a dish that combines simplicity with a burst of vibrant, comforting flavors. It’s perfect for when you want something easy to make but still feel special and satisfying. I absolutely encourage you to try it at home—you’ll find it’s the kind of recipe that not only tastes incredible but also brightens your mood with every luscious bite.
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Lemon Spinach Pasta Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Lemon Spinach Pasta is a refreshing, creamy dish that combines al dente rigatoni with fresh spinach and a tangy lemon ricotta sauce. Perfect for a light yet satisfying meal, this recipe balances the bright citrus notes with the richness of ricotta and parmesan, enhanced by a hint of nutmeg and black pepper.
Ingredients
Pasta and Vegetables
- 12 ounces rigatoni (or other pasta)
- 10 ounces fresh spinach
Sauce Ingredients
- 1½ cups ricotta cheese (or dairy-free ricotta)
- 1 cup grated parmesan cheese (or dairy-free cheese)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest (freshly grated, or more to taste)
- ⅛ teaspoon grated nutmeg
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Pasta and Spinach: Bring a large pot of salted water to a boil. Add the rigatoni once the water is boiling again. Halfway through the pasta’s cooking time, add the fresh spinach to the pot. Cook until the pasta is al dente and the spinach is wilted, following package instructions.
- Make the Lemon Ricotta Sauce: While the pasta cooks, combine the ricotta, grated parmesan, olive oil, lemon zest, nutmeg, salt, and black pepper in a large mixing bowl. Note: Only zest the yellow part of the lemon peel to avoid bitterness from the white pith. Whisk together until the sauce is smooth and well blended.
- Toss the Pasta: Once the pasta and spinach are cooked, reserve one cup of the pasta cooking water and then drain the pasta and spinach. Add the hot pasta and spinach to the bowl with the ricotta sauce. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water gradually to achieve a creamy consistency.
- Serve: Plate the pasta immediately, garnishing with freshly ground black pepper and additional lemon zest if desired. Enjoy warm for best flavor.
Notes
- Only zest the yellow outer layer of the lemon to avoid bitterness from the white pith.
- You can substitute dairy-free ricotta and parmesan to make this recipe vegan or dairy-free.
- Reserve pasta water as it helps to loosen the sauce and allows better coating of the pasta.
- Rigatoni is recommended for its shape and ability to hold sauce, but any short pasta can be used.
- Adding spinach halfway through the pasta cooking process ensures it wilts perfectly without overcooking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Boiling and Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: Lemon Spinach Pasta, Creamy Pasta, Ricotta Pasta, Vegetarian Pasta, Easy Italian Recipe
