20 Minute Lemon Ricotta Pasta
Simple creamy and so refreshing, this Lemon Ricotta Pasta is a 20 minute meal that is so effortless. A comforting and cozy bowl of pasta with a pop of citrus flavor in rich creamy ricotta--this is a family favorite! Serve with fresh bread and a salad and dinner is complete!
Servings: 6
Ingredients
- 12 oz. short pasta rotini, cavatappi, medium shells, penne, etc.
- 15 oz whole milk ricotta cheese
- ½ cup grated parmesan freshly grated for creamiest sauce
- 3 Tbsp olive oil separated
- 2 - 3 Tbsp fresh lemon juice
- 1 T lemon zest
- 2 -3 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp sea salt
- ½ tsp cracked pepper
- 3 oz chopped baby spinach
- 1 - 1 ½ c reserved pasta water
Instructions
- Bring a large pot of water to a boil and cook pasta according to package instructions until al dente.
- While waiting for water to boil, whisk together the ricotta, lemon juice, 2 tablespoons olive oil, lemon zest, and seasoning to a small bowl.
- While the pasta is boiling, heat a medium saucepan to medium heat. Add the remaining tablespoon of olive oil. Once glistening, add the garlic and sauté until fragrant for about one minute. Before your drain your pasta, scoop out at least a cup and a half of pasta water and reserve it for the sauce!
- Add the lemon ricotta mixture to the sauce pan and allow it to heat up, whisking occasionally. Add about 1/2 cup of the reserved water water to thin the sauce out slightly and this will also help coat the pasta with the sauce. Go a touch thinner than you prefer as it will thicken slightly when you toss with the pasta and heat.
- When pasta is ready, drain and add back to the pot along with spinach over top. Pour the lemon ricotta sauce over the pasta and spinach.
- Toss the pasta with the sauce and allow it to coat evenly while also wilting the spinach. You can add more pasta water if it seems to thick. Adjust seasoning to taste and you are ready to serve!
- Serve with freshly grated parmesan and chopped parsley or basil on top.
Notes
Storage: If you have leftover pasta, store in an airtight container for up to 4-5 days. When reheating, you can add a splash of cream if the pasta seems a bit dry. I don't recommend freezing this dish as the pasta will lose a lot of it's texture, but it still can be done. Allow it to cool completely if doing so, and place in a freezer safe container for up to 3 months.
Don't forget the reserved pasta water! This is the part I always forget when making recipes like this. Nothing really works like the starchy water. If you do forget, don't fret. You can combine about a 1/4 teaspoon of corn starch and 1/4 teaspoon sea salt with one cup of cold water and stir well to combine. Microwave it for about two minutes, stir and then heat another 2 minutes. This is a great substitute for pasta water!
In a time crunch? Use a pasta that is ready to go! There are ready pasta pouches in the pasta aisle for those nights when you just don't have tons of time. Microwave, toss with the spinach and then add to the sauce stove top. You will easily save 10 minutes!
Nutrition
Calories: 438kcal | Carbohydrates: 47g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 414mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1724IU | Vitamin C: 7mg | Calcium: 255mg | Iron: 2mg