Name: Lemon Ricotta Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 16 oz cavatappi pasta (or any short pasta of your choice); 15 oz ricotta cheese (whole milk works best); 1 cup grated Parmesan cheese; 3 tbsp lemon juice; 1 tbsp lemon zest; ⅓ cup olive oil; 3 garlic cloves, minced; 1 ½ tsp Italian seasoning; 2 tsp dried parsley flakes; ½ tsp red pepper flakes (optional); ½ tsp salt; Ground black pepper to taste; 6 oz baby spinach leaves, chopped; 1- 1 ½ cups pasta cooking water

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I love pasta dishes, but I was bored with the traditional sauces, so when I came across this recipe, I had to give it a try. Lemon Ricotta Pasta is tangy, creamy, and cheese all at the same time. A refreshing change for any pasta lover!

Update your pasta game and try this absolutely delicious dish!

Ingredients for Lemon Ricotta Pasta

Cavatappi or any short pasta of your choice

Ricotta cheese (whole milk works best)

Grated parmesan cheese

Olive oil

Garlic

Lemon juice and zest

Italian seasoning

Dried parsley

Red pepper flakes

Salt and pepper

Baby spinach leaves

How to Make Lemon Ricotta Pasta

1. Start by cooking your pasta in a large pot of salted boiling water until al dente, according to the instructions on the package.

2. Save time by making the sauce while the pasta cooks. Whisk together the ricotta cheese, parmesan cheese, garlic, olive oil, lemon juice, lemon zest, Italian seasoning, dried parsley, red pepper flakes, salt, and pepper in a large bowl.

3. Once the pasta is ready, reserve 1 ½ cups of pasta cooking water to make the sauce. Drain the pasta and set it aside.

4. Add the chopped spinach to the cheese mixture and transfer it to the pot where you cooked the pasta. Pour in about 1 cup of the reserved pasta cooking water and simmer gently until creamy. Add more if you feel it’s too thick, until it reaches your desired consistency.

5. Mix in the pasta and toss to coat. Check the seasoning and add more salt if needed. Serve with extra grated parmesan cheese on top.

Can I Freeze Spinach Ricotta Pasta?

It is not recommended to freeze pasta dishes with creamy sauces. When the sauce thaws, the fat will separate, ruining the texture of the pasta and sauce. This dish is best eaten fresh.

However, if you have any leftovers, you can refrigerate them for up to 3 days when stored in an airtight container.

What to Serve with Lemon Ricotta Pasta

This pasta is the perfect side dish for grilled chicken or fish. The zesty lemon flavor pairs perfectly well with seafood, chicken, or turkey entrees.

To add more veggies to the meal, you can also serve it with steamed veggies or a side salad.

If you love pasta and you’re looking for a new and fun recipe, try this fresh, zesty, creamy pasta dish!

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Lemon Ricotta Pasta

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

I love pasta dishes, but I was bored with the traditional sauces, so when I came across this recipe, I had to give it a try.

Ingredients

16 oz cavatappi pasta (or any short pasta of your choice)
15 oz ricotta cheese (whole milk works best)
1 cup grated Parmesan cheese
3 tbsp lemon juice
1 tbsp lemon zest
⅓ cup olive oil
3 garlic cloves, minced
1 ½ tsp Italian seasoning
2 tsp dried parsley flakes
½ tsp red pepper flakes (optional)
½ tsp salt
Ground black pepper to taste
6 oz baby spinach leaves, chopped
1- 1 ½ cups pasta cooking water

Instructions

Start by cooking your pasta in a large pot of salted boiling water until al dente, according to the instructions on the package.
Save time by making the sauce while the pasta cooks. Whisk together the ricotta cheese, parmesan cheese, garlic, olive oil, lemon juice, lemon zest, Italian seasoning, dried parsley, red pepper flakes, salt, and pepper in a large bowl.
Once the pasta is ready, reserve 1 ½ cups of pasta cooking water to make the sauce. Drain the pasta and set it aside.
Add the chopped spinach to the cheese mixture and transfer it to the pot where you cooked the pasta.
Pour in about 1 cup of the reserved pasta cooking water and simmer gently until creamy. Add more if you feel it’s too thick, until it reaches your desired consistency.
Mix in the pasta and toss to coat. Check the seasoning and add more salt if needed. Serve with extra grated parmesan cheese on top.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 453Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 36mgCarbohydrates: 41gFiber: 3gSugar: 1gProtein: 20g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.