Lemon, Ricotta, and Spinach Pasta Recipe

Cook Time: 10 minutes

Ingredients

• 1 pound fusilli corti bucati pasta
• 1 cup ricotta cheese
• 1/2 cup olive oil
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 lemons, zested and juiced
• 1 teaspoon salt, or to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 pinch crushed red pepper flakes
• 2 cups baby spinach
• Small handful basil leaves, cut into very thin strips, or to taste
• 1 teaspoon fresh thyme, or to taste
• Lemon slices

Directions

1. Bring a large pot of lightly salted water to a boil. Add fusilli and cook until pasta is tender but still has a bite, about 8 to 12 minutes. Before draining, reserve 2 cups of pasta water, then drain the pasta and return it to the pot.
2. In a medium bowl, combine ricotta cheese, olive oil, Parmesan cheese, lemon juice, and lemon zest. Season the mixture with Italian seasoning, garlic powder, salt, black pepper, and a pinch of crushed red pepper flakes.
3. Add the ricotta mixture to the cooked pasta along with 1/4 cup of the reserved pasta water. Toss the pasta and sauce until the sauce thickens and coats the pasta evenly. If the sauce is too thick, add more reserved pasta water until the desired consistency is reached.
4. Place the spinach in a colander. Pour the remaining reserved pasta water over the spinach to wilt it, then toss the wilted spinach into the pasta.
5. Divide the pasta into serving bowls. Top each serving with a slice of lemon, a few strips of basil, a sprig of fresh thyme, a sprinkle of Parmesan cheese, and a drizzle of olive oil, if desired.

Nutrition Facts (per serving)

• Calories: 452
• Total Fat: 19g (24% DV)
• Saturated Fat: 5g (23% DV)
• Cholesterol: 15mg (5% DV)
• Sodium: 420mg (18% DV)
• Total Carbohydrate: 60g (22% DV)
• Dietary Fiber: 5g (19% DV)
• Total Sugars: 8g
• Protein: 14g (29% DV)
• Vitamin C: 66mg (73% DV)
• Calcium: 190mg (15% DV)
• Iron: 3mg (17% DV)
• Potassium: 436mg (9% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The Story Behind Lemon, Ricotta, and Spinach Pasta

Lemon, ricotta, and spinach pasta is a modern twist on classic Italian pasta dishes, blending fresh, vibrant flavors with creamy textures. While pasta has been a cornerstone of Italian cuisine for centuries, the combination of lemon and ricotta is a relatively recent innovation, emerging from the desire to create lighter, vegetarian-friendly meals that still feel indulgent. Ricotta cheese, traditionally produced from whey, adds a mild, creamy richness, while lemon provides a refreshing citrus brightness that balances the dish perfectly. Spinach introduces a subtle earthiness, rounding out the flavor profile and giving the dish a nutritious boost.

Regional Variations

This pasta dish draws inspiration from central and southern Italian culinary traditions. In regions like Lazio and Campania, ricotta is commonly incorporated into pasta and baked dishes, while citrus, particularly lemons from the Amalfi Coast, are celebrated for their aromatic zest and juice. Some regional adaptations include adding arugula instead of spinach for a peppery note, or mixing in seasonal herbs like sage and thyme to reflect local tastes. The pasta shape may also vary, with fusilli or penne often preferred to hold the creamy sauce effectively.

Distinguishing Features

Unlike traditional Alfredo or cream-based pasta dishes, lemon, ricotta, and spinach pasta relies on ricottas natural creaminess rather than heavy cream, making it lighter and more delicate. The lemon zest and juice introduce a citrusy tang that differentiates it from other cheese-based pastas, such as carbonara or cacio e pepe. Spinach is often briefly wilted rather than cooked thoroughly, preserving its texture and color, which makes the dish visually appealing as well as flavorful.

Typical Serving Contexts

This dish is versatile and often served as a main course for a light dinner, particularly in vegetarian households, or as a side for a larger Italian-inspired meal. It pairs beautifully with grilled fish, roasted chicken, or fresh bread, such as ciabatta or focaccia. In restaurants, it is frequently presented in individual bowls, garnished with fresh herbs, lemon slices, and a drizzle of olive oil, emphasizing both its simplicity and elegance.

Interesting Facts

• The combination of lemon and ricotta dates back to southern Italian desserts, where lemon zest is often used to flavor ricotta-based pastries.
• Spinach was first introduced into Italian cuisine during the Renaissance and has since become a staple in many pasta dishes.
• Using pasta water to thin the sauce is a traditional Italian technique that allows the sauce to cling perfectly to each piece of pasta.
• This pasta is naturally high in vitamin C, thanks to the lemon, and also provides a good source of calcium from ricotta and Parmesan.
• The dish can be easily adapted for seasonal variations, incorporating vegetables like zucchini, peas, or asparagus without losing its signature flavor.

FAQ about Lemon, Ricotta, and Spinach Pasta Recipe

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