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
Scale
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
