This Ricotta Spinach Lemon Spaghetti is a light, creamy, and flavorful pasta dish that combines the richness of ricotta cheese with the freshness of spinach and a burst of bright lemon. It’s a perfect weeknight meal that’s easy to prepare, healthy, and delicious. With a creamy sauce that clings to every strand of spaghetti, it’s a simple yet elegant dish that will impress your family or guests.
Why You’ll Love This Recipe:
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Healthy and Light: Packed with fresh spinach, lemon, and ricotta for a nutritious yet satisfying meal.
- Creamy Without the Guilt: The ricotta gives the dish a rich and creamy texture without the heaviness of a traditional cream sauce.
- Vegetarian: A meatless meal that’s hearty and filling.
Key Ingredients
- Spaghetti: The classic pasta choice for this dish, but you can also use linguine or fettuccine.
- Ricotta Cheese: Provides the creamy base for the sauce without being overly heavy.
- Fresh Spinach: Adds color, nutrition, and flavor to the dish.
- Lemon Zest and Juice: Brings brightness and a fresh citrus flavor that balances the richness of the ricotta.
- Garlic: Adds depth and a savory note to the sauce.
- Olive Oil: For sautéing the garlic and creating a silky base for the sauce.
- Parmesan Cheese: Optional, but adds an extra layer of flavor and creaminess.
- Salt and Pepper: For seasoning the pasta and enhancing the flavors.
How to Make Ricotta Spinach Lemon Spaghetti
Step 1: Cook the Spaghetti
- Bring a large pot of salted water to a boil. Cook 12 ounces of spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Step 2: Sauté the Garlic and Spinach
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add 4 cups of fresh spinach to the skillet and cook, stirring occasionally, until wilted, about 3-4 minutes. Remove from heat and set aside.
Step 3: Make the Ricotta Lemon Sauce
- In a mixing bowl, combine 1 cup of ricotta cheese, the zest of 1 lemon, and the juice of half a lemon. Stir until smooth. Add salt and pepper to taste.
- Slowly add a little of the reserved pasta water, about 1/4 cup at a time, until the sauce reaches your desired consistency. You want it to be creamy but not too thick.
Step 4: Combine the Pasta and Sauce
- Add the cooked spaghetti to the skillet with the sautéed spinach and garlic. Pour the ricotta lemon sauce over the pasta and toss to combine. If needed, add more pasta water to loosen the sauce.
Step 5: Serve
- Serve the spaghetti in bowls, topped with freshly grated Parmesan cheese (optional) and additional lemon zest. Enjoy immediately!
Tips for the Best Ricotta Spinach Lemon Spaghetti
- Use Fresh Ingredients: Fresh spinach, garlic, and lemon juice make a big difference in flavor.
- Don’t Overcook the Spinach: You want the spinach to be wilted but still vibrant green. Overcooking can make it mushy.
- Add Pasta Water Gradually: The reserved pasta water helps create a silky sauce, but add it slowly to avoid making the sauce too watery.
- Customize with Toppings: Try adding toasted pine nuts or a sprinkle of red pepper flakes for an extra kick of flavor.
Recipe Variations
- Creamier Sauce: Add a splash of heavy cream or half-and-half to the ricotta mixture for an even creamier sauce.
- Add Protein: Stir in cooked chicken, shrimp, or crispy bacon to make this dish more filling.
- Gluten-Free Option: Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
- Vegan Version: Substitute the ricotta with a plant-based ricotta alternative, and use nutritional yeast instead of Parmesan.
Frequently Asked Questions (FAQs)
1. Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach, but make sure to thaw and drain it well before adding it to the skillet.
2. What can I serve with this spaghetti dish?
This dish pairs well with a simple green salad, garlic bread, or roasted vegetables.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce.
4. Can I make this dish ahead of time?
The sauce is best served fresh, but you can cook the pasta and spinach ahead of time and reheat them with the ricotta sauce just before serving.
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