Lemon Ricotta Spinach Pasta with Tomato Peach Salad Recipe

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Why You’ll Love This Lemon Ricotta Spinach Pasta

Ease of preparation: This lemon ricotta spinach pasta is straightforward and quick to prepare, requiring just a handful of ingredients and minimal cooking time. Perfect for busy weeknights, it comes together in under 20 minutes without compromising on flavor.
Health benefits: Packed with nutrient-rich fresh spinach and creamy ricotta cheese, this dish offers a balanced mix of essential vitamins, calcium, and protein. The lemon zest and juice add a refreshing dose of vitamin C, supporting overall wellness.
Versatility: Easily adaptable to various dietary preferences, this lemon ricotta spinach pasta can be made vegan by using plant-based ricotta and gluten-free by switching to suitable pasta. You can also incorporate extra vegetables or proteins to make it heartier.
Distinctive flavor: The vibrant combination of bright lemon zest, smooth ricotta, and tender spinach creates a fresh taste profile that truly stands out from typical pasta dishes. Its creamy yet light texture makes it both comforting and refreshing.

Essential Ingredients for Lemon Ricotta Spinach Pasta

½ lb (8 oz / 220 grams) pasta (spaghetti, linguine, penne, or fusilli) – forms the base, providing satisfying texture and body; gluten-free options work well.
1 cup (9 oz / 250 grams) whole-milk ricotta – adds creamy texture and mild, luscious flavor.
8 oz (230 grams) fresh baby spinach, washed – packs vitamins, fiber, and a vibrant green color.
⅓ cup (35 grams) grated Parmesan cheese, plus extra for serving – delivers savory, nutty depth.
1 unwaxed lemon, zest and juice – imparts bright citrus notes and freshness.
3 lemon wedges to serve (optional) – adds acidity balance at the table.
1 tablespoon extra virgin olive oil, plus extra for drizzling – enhances richness and mouthfeel.
1 garlic clove, grated or pressed (optional) – gives aromatic warmth; adjust quantity to taste.
Salt and black pepper to taste – essential for seasoning and flavor balance.
Optional: ¼ cup heavy cream for a richer, creamier sauce.

Special Dietary Options:

Vegan: Substitute ricotta with plant-based alternatives such as almond or cashew ricotta and choose gluten-free pasta to maintain dietary needs.
Gluten-free: Use gluten-free pasta varieties and verify that Parmesan or cheese substitutes are gluten-free.
Low-calorie: Opt for reduced-fat ricotta or omit heavy cream, and minimize olive oil usage for a lighter version.

How to Prepare the Perfect Lemon Ricotta Spinach Pasta: Step-by-Step Guide

First Step: Prepare Ingredients

Gather and rinse fresh baby spinach thoroughly. Zest and juice the unwaxed lemon, mince or grate the garlic clove, and grate the Parmesan cheese. This makes the cooking process seamless and efficient.

Second Step: Cook Pasta and Wilt Spinach

Boil pasta in salted water according to package instructions until al dente. In the last minute, reserve ½ cup of pasta water and add the fresh spinach directly into the boiling pasta pot, stirring to wilt the leaves quickly for about 1 minute.

Third Step: Combine Ricotta Sauce

Drain the pasta and spinach, then return them to the pot or transfer to a large mixing bowl. Off heat, mix ricotta cheese, grated Parmesan, olive oil, grated garlic, lemon zest, and lemon juice. Season with salt and black pepper, stirring gently to combine. For extra creaminess, stir in the heavy cream if desired.

Fourth Step: Toss Pasta with Sauce

Add the pasta and spinach to the ricotta mixture and toss well. Gradually add reserved pasta water a little at a time, stirring gently, to achieve a smooth, luscious sauce that clings perfectly without watering down flavors.

Final Step: Serve and Garnish

Serve immediately while warm, garnished with extra grated or shaved Parmesan, a drizzle of olive oil, and optional lemon wedges. For a flavor boost, sprinkle red pepper flakes or add fresh herbs like arugula, basil, or chives according to preference.

Pro Tip: Prepare ingredients like zesting lemon and grating cheese ahead to speed up your cooking process and maintain vibrant flavors.

Dietary Substitutions to Customize Your Lemon Ricotta Spinach Pasta

Protein and Main Component Alternatives

Use plant-based ricotta, such as almond or cashew ricotta, for vegan versions without sacrificing creaminess.
Swap spinach for kale or Swiss chard to vary nutrient content and texture.
Add cooked grilled chicken, shrimp, or smoked salmon for added protein and depth.

Vegetable, Sauce, and Seasoning Modifications

Incorporate sautéed zucchini, peas, or artichokes to enhance vegetable variety and flavor.
Season with fresh herbs like basil, chives, or parsley to personalize aroma and brightness.
Replace Parmesan cheese with a vegan or lactose-free alternative if needed.
For spice, add a pinch of red pepper flakes or lemon thyme.

Mastering Lemon Ricotta Spinach Pasta: Advanced Tips and Variations

Pro cooking techniques: Use fresh, high-quality ricotta and avoid overheating to prevent curdling; gently warming it with lemon juice and pasta water creates a silky sauce.
Flavor variations: Add toasted pine nuts or walnuts for crunch; try different citrus zest such as lime or orange for subtle twists.
Presentation tips: Twist pasta into nests for elegant plating; top with microgreens, fresh herbs, or a light drizzle of extra virgin olive oil to enhance appeal.
Make-ahead options: Prepare sauce separately and refrigerate; reheat gently before tossing with freshly cooked pasta to retain creaminess and freshness.

How to Store Lemon Ricotta Spinach Pasta: Best Practices

Storage Method	Details	Tips
Refrigeration	Store leftovers in an airtight container for up to 3 days. Cool completely before refrigerating.	Reheat gently on the stove or microwave with a splash of pasta water to restore sauce texture.
Freezing	Freeze sauce separately for up to 1 month in freezer-safe containers. Avoid freezing the assembled pasta to prevent texture loss.	Thaw overnight in the refrigerator and reheat slowly.
Meal Prep Considerations	Keep pasta and sauce stored separately. Assemble just before serving to maintain taste and texture.	Reserve pasta water for reheating to keep sauce creamy.

FAQs: Frequently Asked Questions About Lemon Ricotta Spinach Pasta

What ingredients do I need to make lemon ricotta spinach pasta?

To prepare lemon ricotta spinach pasta, you will need pasta (such as spaghetti or penne), fresh baby spinach, ricotta cheese, grated Parmesan, a lemon (for zest and juice), extra virgin olive oil, garlic cloves, salt, and black pepper. These ingredients combine to create a light, creamy sauce with bright citrus notes and tender greens.

How do I make the ricotta sauce with lemon for this pasta?

Start by mixing ricotta cheese, grated Parmesan, lemon zest, lemon juice, minced garlic, and extra virgin olive oil in a bowl. Season with salt and pepper to taste. For a creamier texture, gradually add reserved pasta cooking water until you reach your preferred consistency. This method creates a silky sauce that clings well to the pasta.

Can I use other greens or proteins instead of spinach in this recipe?

Yes, you can swap spinach for other greens like arugula, kale, or Swiss chard. For added protein, grilled chicken, sautéed shrimp, or smoked salmon work well. If adding sturdier vegetables such as asparagus or zucchini, sauté them first before mixing into the pasta for the best texture and flavor balance.

What type of pasta pairs best with lemon ricotta spinach sauce?

Pasta shapes that hold sauce well are ideal, including linguine, fettuccine, penne, and fusilli. These noodles provide enough surface area for the ricotta-based sauce to cling to. Avoid very small shapes like orzo or elbow macaroni, which can get lost in the sauce and spinach.

How can I make the sauce creamier without using heavy cream?

To achieve a creamy sauce without heavy cream, slowly add reserved pasta cooking water to the ricotta and lemon mixture while stirring. This starchy water helps loosen the ricotta and creates a smooth texture. You can also add a splash of milk or a little extra olive oil to enhance creaminess naturally.

1 thought on “Lemon Ricotta Spinach Pasta with Fresh Tomato Peach Salad for a Light Summer Meal”

Lara Jensen

July 7, 2025 at 8:54 pm

I tried this pasta with whole wheat spaghetti and it turned out amazing! 🍝 The lemon zest really brightened up the dish. Do you have any tips on how to incorporate some protein into this recipe without overpowering the delicate flavors?

★★★★★

Lemon Ricotta Spinach Pasta with Fresh Tomato Peach Salad for a Light Summer Meal