Description
A refreshing and creamy Lemon Spinach Pasta combining tender rigatoni with vibrant spinach and a zesty ricotta sauce, perfect for a quick and satisfying meal.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces rigatoni (or other pasta)
- 10 ounces fresh spinach
Sauce
- 1½ cups ricotta cheese (or dairy-free ricotta)
- 1 tablespoon extra virgin olive oil
- 1 cup grated parmesan cheese (or dairy-free cheese)
- 1 teaspoon lemon zest (preferably from fresh lemons, or more to taste)
- ⅛ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Pasta and Spinach: Bring a large pot of salted water to a boil. Once boiling, add the rigatoni and stir immediately. Halfway through the pasta’s cooking time, add the fresh spinach to the pot. Cook until the pasta is al dente following the package instructions, allowing the spinach to wilt and soften.
- Make the Lemon Ricotta Sauce: While the pasta cooks, combine the ricotta, grated parmesan cheese, extra virgin olive oil, lemon zest, freshly grated nutmeg, salt, and black pepper in a large mixing bowl. Make sure to only zest the yellow part of the lemon peel to avoid bitterness from the white pith. Whisk the ingredients thoroughly until the sauce is smooth and creamy.
- Toss the Pasta: When the pasta is done, reserve one cup of the starchy cooking water and then drain the pasta and spinach. Add the hot pasta and spinach to the bowl with the ricotta sauce. Toss well, coating the pasta evenly. If the sauce feels too thick, gradually add some of the reserved pasta water to achieve a creamy consistency.
- Serve: Plate the pasta immediately. Garnish with a sprinkle of freshly ground black pepper and extra lemon zest if desired for an added burst of freshness.
Notes
- Use fresh spinach for the best flavor and texture; baby spinach works especially well.
- To keep it dairy-free, substitute ricotta and parmesan with suitable dairy-free alternatives.
- Reserve pasta water to adjust the sauce consistency and help the sauce cling better to the pasta.
- Adding nutmeg is optional but enhances the depth of flavor subtly.
- Serve immediately to enjoy the sauce’s creamy texture at its best.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 35 mg
Keywords: lemon spinach pasta, creamy ricotta pasta, vegetarian pasta recipe, easy pasta dish, quick dinner
