Lemon Ricotta Pasta

Lemon Ricotta Pasta

Lemon Ricotta Pasta

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Diet Vegetarian
Servings 4
Calories 402 kcal


  • 16 ounces pasta
  • 4 tablespoons olive oil divided
  • 5 cloves garlic minced
  • 15 ounces ricotta cheese
  • ½ cup grated parmesan
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon black pepper
  • 2 cups fresh spinach


  • Cook your pasta in a Dutch oven or stockpot with heavily salted water until al dente.
  • Before draining the pasta, reserve about 1 cup of the pasta water and set aside. Drain the pasta but do NOT rinse it!
  • Mix the ricotta, parmesan, 2 tablespoons of olive oil, lemon juice, lemon zest, and black pepper in a large bowl.
  • In a sauté pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add in the garlic and cook until soft and aromatic, about 4-5 minutes.
  • Stir in the ricotta mixture and spinach. Cook until the sauce is heated through, and the spinach is wilted, about 2-3 minutes.
  • Add the pasta and ½ cup of the pasta water to the sauce and toss to combine. Cook until the sauce thickens up slightly and fully coats the noodles. If the sauce is too thick, add more pasta water.
  • Once the noodles are coated in the sauce, taste and adjust seasonings as needed.
  • Garnish with an extra sprinkle of Parmesan cheese. Enjoy!


Calories: 402kcalCarbohydrates: 14gProtein: 18gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 65mgSodium: 859mgPotassium: 592mgFiber: 2gSugar: 5gVitamin A: 2482IUVitamin C: 21mgCalcium: 372mgIron: 2mg
Food Group Rice, Pasta & Grains
Keyword Easy
Cooking Method Sauteing
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