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    Framed Cooks » Recipes » Pasta and Pizza

    Pasta with Lemon Ricotta Spinach Sauce

    Published: Jun 7, 2022 · Modified: Oct 28, 2024 by Kate Morgan Jackson · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    This easy vegetarian recipe for pasta with lemon ricotta spinach sauce cooks up in no time and is packed with flavor!

    Pasta with lemon ricotta spinach sauce on a plate.
    Jump to:
    • Why we love this recipe
    • Ingredients you need to make this recipe
    • Here’s how to make this recipe
    • Recipe FAQ
    • Could you leave us a review?
    • Pasta with Lemon Ricotta Spinach Sauce

    Why we love this recipe

    Oh, this pasta recipe! This is one of my favorite Dinner in a Hurry, Secret Weapon Recipes for when I want to cook up something reasonably healthy, super flavorful…and QUICKLY.

    Say, for example, when I have been out way too late the night before at a hockey game.

    (PS: WHO AM I? Not only do I know nothing about hockey, but I think I was able to see the puck about twice during the entire game. But when your home town team makes the playoffs, you gotta go!)

    Anyway. This delectable pasta requires five ingredients, less than 30 minutes and is packed with all kinds of good and good for you flavors.

    Ingredients you need to make this recipe

    • Pasta
    • Baby Spinach
    • Ricotta
    • Parmesan Cheese
    • Lemon Zest and Juice

    Isn’t that a nice short list? I’m not even going to sass you about making your own ricotta for this one the way I usually do, because supermarket ricotta actually works just fine for this one. Although if you haven’t stayed up past your bedtime and you want to, go for it!

    Here’s how to make this recipe

    STEP 1: Bring a large pot of salted water to a boil. Add 12 ounces of short pasta (we love campanelle!) and cook according to package instructions.

    STEP 2: 1 minute before the pasta is done, add 9 ounces of baby spinach and stir for another minute until pasta is done and spinach is cooked.  Scoop out a cup of the pasta cooking water, then drain the pasta.

    STEP 3: Now make the sauce!   Add a cup of ricotta, a half cup of freshly grated Parmesan, the zest and juice from one lemon, 1/2 teaspoon salt and 1/2 teaspoon pepper to the pasta pot and stir until well combined.

    STEP 4: Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.

    STEP 5: Divide the pasta among garnish with grated Parmesan and serve it up!

    Recipe FAQ

    What’s the deal with the pasta water?


    When pasta cooks, it releases starch into the water (that is what makes it a little cloudy. And since hopefully you have thoroughly salted your water, at the end of the pasta cooking time you have a starchy, salty water that is ABSOLUTELY PERFECT for making or loosening up a light pasta sauce. It’s truly magical!

    How do I zest and juice a lemon?


    Start with the zesting! There are all kinds of fancy lemon zesting tools out there, but I love my microplane zester – it does the job quickly and you can also use it for cheese. Simply drag the lemon over the zester and little chopped lemon peel pieces will come out the other side. As for juicing, you can get as fancy as having a citrus juicer that squishes the juice out and leaves the seeds, or you can simply squeeze that lemon juice into a prep bowl with your hands.

    Have a question that I didn’t cover?

    Pop your question in the comments and I will answer pronto!

    It just doesn’t get any better, quicker or more delicious!

    Pasta with lemon ricotta spinach sauce on a plate with a fork.

    Could you leave us a review?

    If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

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    Pasta with Lemon Ricotta Spinach Sauce

    Pasta with lemon ricotta spinach sauce on a plate.
    Print Recipe
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    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    This easy vegetarian recipe for pasta with lemon ricotta spinach sauce cools up in no time and is packed with flavor!

    • Author: Kate Morgan Jackson
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 4
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: Italian
    • Diet: Vegetarian

    Ingredients

    Scale
    • 12 ounces short pasta, like penne or campanelle
    • 9 ounces baby spinach
    • 1 cup ricotta
    • 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
    • Juice and zest from one lemon

    Instructions

    1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
    2. 1 minute before the pasta is done, add the baby spinach and stir for another minute until pasta is done and spinach is cooked.  Scoop out a cup of the pasta cooking water, then drain the pasta.
    3. Now make the sauce!   Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper to the pasta pot and stir until well combined.
    4. Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
    5. Divide the pasta among garnish with grated Parmesan and serve it up!

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

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    Comments

    1. Carly says

      December 07, 2023 at 10:51 am

      Such a simple weekday recipe that came out scrumptious! Even got my picky eater to have the spinach :)

      Reply
      • Kate Morgan Jackson says

        December 07, 2023 at 5:18 pm

        I’m always so happy when I win over the picky eaters – thank you! :)

        Reply

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    Kate from Framed Cooks

    Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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