This creamy lemon ricotta pasta with spinach is a fresh and flavorful dish that combines creamy ricotta with the bright zing of lemon, making it a perfect vegetarian option for busy weeknights. With its vibrant, flavorful sauce and simple preparation, this recipe will quickly become a family favorite.
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WHY YOU WILL LOVE THIS QUICK VEGETARIAN LEMON PASTA RECIPE
This quick vegetarian lemon pasta recipe is both satisfying and refreshing, offering a creamy sauce that perfectly balances the richness of ricotta and the brightness of lemon. Whether you're looking for a light lunch or a delicious dinner, this pasta is a versatile, flavorful meal that is easy to make in less than 30 minutes.
INGREDIENTS FOR CREAMY LEMON RICOTTA PASTA WITH SPINACH
- Extra Virgin Olive Oil: Contributes a rich, fruity depth and aids in sautéing garlic to elevate the overall flavor of the sauce.
- Garlic: Softens when sautéed, providing a savory depth to the sauce without overpowering the ricotta
- Ricotta Cheese: The star of the dish, Creamy and mild, it forms the base of the sauce, offering protein and a smooth texture.
- Parmigiano Reggiano: Its sharp, nutty profile enhances the richness of the ricotta and adds a savory balance to the lemon.
- Lemon Juice and Zest: Offers a fresh, citrusy contrast to the creamy sauce, brightening the pasta.
- Black Pepper: Adds a mild heat to complement the other ingredients.
- Fresh Spinach: Adds an earthy flavor and vibrant green color while boosting the dish’s nutritional value.
- Fresh Basil: Offers a fragrant, slightly sweet herbal note that brightens up the dish.
- Pappardelle Pasta: Pappardelle pasta is a broad, flat noodle that has a wonderfully chewy texture, making it ideal for holding onto rich, creamy sauces. Its sturdy shape allows it to absorb the flavors of the sauce while providing a satisfying bite in every mouthful.
- Pasta Water: Helps loosen the sauce and allows it to cling to the noodles, making it silky and smooth.
HOW TO MAKE THIS QUICK VEGETARIAN LEMON PASTA RECIPE
This lemon ricotta pasta with spinach is a quick and easy dish that comes together in under 30 minutes, making it perfect for any season. Light and fresh for spring and summer, yet bright and comforting in winter, it’s a versatile vegetarian pasta that’s always a winner.
- Prepare the pasta: Bring a large pot of water to a boil. Once it’s boiling, add a generous amount of salt (this helps flavor the pasta) and cook the pasta according to the package directions. For the best texture, cook the pasta about 2 minutes less than the time listed to make it al dente (firm to the bite).
- Save pasta water: Before draining the pasta, scoop out 1 cup (240 mL) of the pasta water and set it aside. Drain the pasta, but do not rinse it. The starchy coating on the pasta will help the sauce stick.
- Make the sauce: While the pasta is cooking, prepare the sauce. In a large bowl, combine the ricotta cheese, parmesan, 2 tablespoons of olive oil, lemon juice, lemon zest, and black pepper. Stir everything together until smooth and well-mixed.
- Cook the garlic: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced garlic and cook for about 5 minutes, stirring occasionally, until it softens and becomes aromatic. Be careful not to burn it!
- Add spinach and sauce: Stir the ricotta sauce and fresh spinach into the skillet with the garlic. Let it cook for 2-3 minutes, stirring occasionally, until the sauce is warm and the spinach has wilted.
- Combine pasta and sauce: Add the drained pasta to the skillet with the sauce, along with the reserved pasta water. Toss everything gently for 1-2 minutes, until the sauce thickens slightly and coats the pasta. If the sauce seems too thick, add a little more pasta water, one tablespoon at a time, until it reaches the desired consistency.
- Season the sauce: Since pasta water is salty, I recommend waiting until after you’ve added the pasta water to taste and adjust the seasonings. Taste the sauce and add more salt or pepper if needed.
Serve: Garnish with fresh basil and a sprinkle of parmesan cheese. Serve immediately, and enjoy!
PROTEIN PAIRING OPTIONS FOR CREAMY LEMON RICOTTA PASTA WITH SPINACH
Although I'm not a vegetarian, I’m often drawn to dishes that fit the profile. To ensure a well-rounded meal with balanced nutrition, I always make sure to include a good source of protein. Here are some great protein options that would pair beautifully with this creamy lemon ricotta pasta.
- Shrimp: Lightly sautéed shrimp with garlic and lemon would enhance the citrusy flavors of the pasta, making it a quick, delicious addition.
- Pancetta or Bacon: For a crispy, savory twist, try crispy pancetta or bacon bits. The salty, crispy texture contrasts nicely with the creamy sauce.
- Salmon: Flaky, baked or grilled salmon pairs well with the lemony sauce and adds a rich, flavorful protein option.
- Grilled Chicken: Tender grilled chicken breast adds a lean protein that complements the creamy sauce without overpowering the dish. You can slice it thinly and toss it with the pasta.
- Italian Sausage: Crumbled Italian sausage, whether mild or spicy, would add a hearty, flavorful protein that complements the richness of the ricotta sauce.
Lemon Ricotta Pappardelle Pasta: Your FAQ Guide
How much is a serving size for a meal or side?
The amount of pasta per person depends on the course. For a light lunch or side dish, aim for about 2 ounces (55g) per person. For a main course, 3.5 ounces (100g) per person is a good serving size. This recipe calls for 16 ounces (450g) of pasta, which makes 4 large servings or 8 smaller ones. If you don’t need as much, it’s easy to halve the recipe.
How long does this pasta last?
This lemon ricotta pasta is best enjoyed the same day, but it will stay fresh in an airtight container in the fridge for up to 3 days.
How do I reheat pasta?
The pasta will absorb much of the moisture from the sauce while stored. Reheat gently and slowly on medium low heat on the stove, adding a splash of cream or milk to bring back its creamy texture.
Can I make it creamier?
Absolutely! While this recipe keeps it traditional, you can easily make it richer by adding 2 tablespoons of butter and ¼ cup of heavy cream during step #3 when making the sauce.
EQUIPMENT NEEDED FOR CREAMY LEMON RICOTTA PASTA WITH SPINACH
- Large pot for cooking pasta
- Strainer for draining pasta
- Large mixing bowl for the sauce
- Large skillet for sautéing garlic and mixing the sauce
- Tongs or a pasta spoon for tossing pasta
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- Creamy Italian Polenta Recipe: A creamy polenta dish that serves as a versatile base for various toppings, embodying the essence of Italian comfort food.
The Rich History and Origins of Lemon Ricotta Pappardelle Pasta
Lemon ricotta pappardelle pasta brings together the creamy richness of ricotta and the fresh brightness of lemon, paired with the rustic charm of pappardelle pasta. Originating from Tuscany, this wide, flat noodle has been cherished since the 14th century for its ability to hold onto thick, hearty sauces like ragu, making every bite satisfying and full of flavor.
Named after the Italian word "pappare," meaning "to gobble up," pappardelle invites you to indulge in its comforting texture. The addition of lemon zest and ricotta creates a light, creamy sauce that perfectly balances the pasta’s heartiness, while regional variations bring their own twists, sometimes incorporating cream or butter to enhance the richness. A true tribute to Italy’s culinary tradition, this dish offers both a taste of history and a refreshing modern twist.
DIET CATEGORIES QUICK VEGETARIAN LEMON PASTA RECIPE
The diet categories below are provided as a helpful guide, not as professional nutritional advice. While I’m not a dietitian, I am a professional baker with a passion for seasonal produce and home-cooked, savory dishes. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through irresistible bakes and vibrant, flavor-packed recipes that evoke the feeling of your favorite bakery, café, or cozy bistro.
Use this quick reference if you're looking to meet specific dietary needs.
- EF (Egg-Free): This recipe does not contain eggs.
- GF (Gluten-Free): This recipe is not gluten-free unless you use gluten-free pasta.
- VE (Vegetarian): This recipe is vegetarian, as it does not contain meat.
- NF (Nut-Free): This recipe does not contain nuts.
- SF (Sugar-Free): This recipe does not contain added sugars.
Lemon Ricotta Pappardelle Pasta with Spinach
Ingredients
The Sauce
- ¼ cup olive oil (60 mL), divided
- 5 cloves garlic sliced
- 16 ounces ricotta cheese (450 g)
- ½ cup parmesan (50 g), grated
- ¼ cup lemon juice (60 mL)
- 1 tablespoon lemon zest (6 g)
- ½ teaspoon black pepper (2 g)
- 2 cups fresh spinach (60 g)
- 2 tablespoons fresh basil (8 g)
The Pasta
- 16 ounces pappardelle pasta (450 g)
- ½ cup pasta water (120 mL) more as needed
Instructions
- Prepare the pasta: Bring a large pot of water to a boil. Once it’s boiling, add a generous amount of salt (this helps flavor the pasta) and cook the pasta according to the package directions. For the best texture, cook the pasta about 2 minutes less than the time listed to make it al dente (firm to the bite).
- Save pasta water: Before draining the pasta, scoop out 1 cup (240 mL) of the pasta water and set it aside. Drain the pasta, but do not rinse it. The starchy coating on the pasta will help the sauce stick.
- Make the sauce: While the pasta is cooking, prepare the sauce. In a large bowl, combine the ricotta cheese, parmesan, 2 tablespoons of olive oil, lemon juice, lemon zest, and black pepper. Stir everything together until smooth and well-mixed.
- Cook the garlic: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced garlic and cook for about 5 minutes, stirring occasionally, until it softens and becomes aromatic. Be careful not to burn it!
- Add spinach and sauce: Stir the ricotta sauce and fresh spinach into the skillet with the garlic. Let it cook for 2-3 minutes, stirring occasionally, until the sauce is warm and the spinach has wilted.
- Combine pasta and sauce: Add the drained pasta to the skillet with the sauce, along with the reserved pasta water. Toss everything gently for 1-2 minutes, until the sauce thickens slightly and coats the pasta. If the sauce seems too thick, add a little more pasta water, one tablespoon at a time, until it reaches the desired consistency.
- Season the sauce: Since pasta water is salty, I recommend waiting until after you’ve added the pasta water to taste and adjust the seasonings. Taste the sauce and add more salt or pepper if needed.
- Serve: Garnish with fresh basil and a sprinkle of parmesan cheese. Serve immediately, and enjoy!
Notes
- Add Some Zing: For a kick of heat, sprinkle in red pepper flakes, or toss in some sundried tomatoes for extra flavor.
- Storage: This pasta is best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 3 days.
- Reheating Tips: The pasta will absorb much of the moisture from the sauce while stored. Reheat gently and slowly on medium low heat on the stove, adding a splash of cream or milk to bring back its creamy texture.
Nutrition
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