Description
A bright and creamy Lemon Spinach Pasta featuring tender rigatoni tossed in a luscious ricotta and parmesan sauce with fresh spinach and zesty lemon notes. This easy-to-make dish combines rich dairy flavors with refreshing citrus, perfect for a satisfying vegetarian meal.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces rigatoni (or other pasta)
- 10 ounces fresh spinach
- 1 teaspoon salt (for boiling water)
Sauce
- 1½ cups ricotta cheese (or dairy-free ricotta alternative)
- 1 cup grated parmesan cheese (or dairy-free cheese)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest (from about 1 lemon, more to taste)
- ⅛ teaspoon freshly grated nutmeg
- ¼ teaspoon black pepper
- Additional black pepper and lemon zest for garnish
Instructions
- Cook Pasta and Spinach: Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta, stir briefly to prevent sticking, and cook according to package instructions. When the pasta is halfway done, add the fresh spinach to the pot to wilt it. Continue cooking until the pasta is al dente. Reserve one cup of the starchy pasta water, then drain the pasta and spinach.
- Make the Lemon Ricotta Sauce: In a large mixing bowl, combine the ricotta cheese, grated parmesan, extra virgin olive oil, lemon zest, grated nutmeg, salt, and black pepper. Whisk thoroughly until the sauce is smooth and all ingredients are well incorporated.
- Toss the Pasta: Add the drained pasta and spinach into the bowl with the lemon ricotta sauce. Toss well to coat the pasta evenly. If the sauce feels too thick, gradually add some reserved pasta water to loosen and create a creamy consistency.
- Serve: Immediately divide the pasta onto plates or bowls. Garnish with extra freshly ground black pepper and additional lemon zest for brightness. Serve warm for the best flavor and texture.
Notes
- Use only the yellow part of the lemon peel for zesting to avoid bitterness from the white pith.
- For a dairy-free version, substitute ricotta and parmesan with plant-based alternatives.
- Cooking the spinach with pasta saves time and adds nutrients directly into the dish.
- Reserve pasta water is key to adjusting sauce consistency and helps the sauce cling to pasta.
- This dish is best served immediately to enjoy the creamy texture and fresh lemon flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
Keywords: lemon spinach pasta, creamy pasta, ricotta pasta, vegetarian pasta, quick pasta recipe, lemon zest pasta, spinach pasta
