Lemon Ricotta Pappardelle Pasta with Spinach

Whole lemon next to a plate with lemon rind shaved over a plate of lemon ricotta pappardelle pasta.

Lemon Ricotta Pappardelle Pasta with Spinach

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.

Course Dinner, Meatless, Pasta, Side Dish

Cuisine American, Italian

Keyword Creamy Lemon Ricotta Pasta with Spinach, Quick Vegetarian Lemon Pasta Recipe

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings

Calories 815kcal

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