Description
A bright and creamy Lemon Spinach Pasta featuring al dente rigatoni tossed in a luscious ricotta and parmesan sauce enhanced with fresh lemon zest and nutmeg. This easy-to-make dish combines tender spinach with a smooth, tangy, and slightly nutty flavor profile, perfect for a quick weeknight dinner or a satisfying vegetarian meal.
Ingredients
Scale
Pasta and Greens
- 12 ounces rigatoni (or other pasta)
- 10 ounces fresh spinach
- 1 teaspoon salt (for pasta water)
Sauce
- 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 (or more to taste)
- ⅛ teaspoon grated nutmeg
- ¼ teaspoon black pepper
Instructions
- Cook Pasta and Spinach: Bring a large pot of salted water to a rolling boil. Add the rigatoni and stir occasionally. When the pasta is halfway cooked, add the fresh spinach directly to the boiling water. Continue cooking until the pasta is al dente according to package directions and the spinach is wilted.
- Make the Lemon Ricotta Sauce: In a large mixing bowl, combine the ricotta cheese, grated parmesan, olive oil, lemon zest, grated nutmeg, salt, and black pepper. Note: Only zest the yellow peel of the lemon, avoiding the white pith which can be bitter. Whisk the mixture thoroughly until smooth and well combined.
- Toss the Pasta: Once the pasta and spinach are ready, reserve one cup of the starchy pasta cooking water, then drain the pasta and spinach. Transfer the hot pasta and spinach to the bowl with the lemon ricotta sauce. Toss everything together thoroughly to coat all the pasta evenly. If the sauce seems too thick, gradually add some of the reserved pasta water until a creamy consistency is achieved.
- Serve: Serve the pasta immediately, garnished with a little extra freshly ground black pepper and additional grated lemon zest if desired. Enjoy your fresh and vibrant Lemon Spinach Pasta!
Notes
- Use fresh spinach for the best texture and flavor, but baby kale or swiss chard can be substituted.
- For a vegan or dairy-free version, substitute ricotta and parmesan with plant-based alternatives.
- Do not overcook the spinach to maintain its bright color and nutrients.
- Reserve pasta water carefully; it’s key to adjusting the sauce’s creaminess.
- Adjust lemon zest quantity to your taste preference for tanginess.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1¼ cups)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 30 mg
Keywords: lemon spinach pasta, creamy lemon pasta, ricotta pasta, vegetarian pasta, easy pasta recipe, healthy spinach pasta
