Creamy Lemon Ricotta Pasta: A Quick, Comforting Delight

This Creamy Lemon Ricotta Pasta is a quick and customizable dish perfect for weeknight dinners.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 ounces Rigatoni A sturdy pasta shape that captures the creamy sauce perfectly

For the Sauce

1 cup Ricotta Consider dairy-free ricotta as a substitution for a lighter option
½ cup Grated Parmesan Cheese Swap with nutritional yeast for a dairy-free alternative
2 tablespoons Extra Virgin Olive Oil Always choose high-quality oil for the best flavor
1 each Lemon Zest Use a microplane for the finest zest
1 pinch Nutmeg Too much can overpower the lemon and ricotta flavors
to taste Salt Essential for seasoning both the pasta water and the dish
to taste Black Pepper Freshly cracked pepper is ideal

For the Greens

10 ounces Fresh Spinach Always use fresh to avoid excess water

Optional Additions

Protein (Grilled Chicken or Shrimp) Choose your favorite protein for extra nourishment
Seasonal Vegetables (Cherry Tomatoes or Zucchini) Easy to toss in during cooking
Toasted Pine Nuts or Walnuts Simply toast them before adding to the dish
to taste Red Pepper Flakes Sprinkle to taste for an extra kick

Equipment

Large Pot
Mixing Bowl

Method

Step-by-Step Instructions

Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add rigatoni and cook for about 10 minutes until al dente.
When the rigatoni is halfway cooked, gently toss in fresh spinach. Stir together, allowing the spinach to wilt, about 2-3 minutes.
In a mixing bowl, whisk together ricotta, grated Parmesan cheese, extra virgin olive oil, lemon zest, nutmeg, salt, and black pepper. Add a ladleful of reserved pasta water to create a creamy sauce.
Drain the pasta, reserving about a cup of starchy water. Add the drained rigatoni and wilted spinach to the bowl with the ricotta sauce. Toss to coat, adding more reserved pasta water as needed.
Plate the creamy lemon ricotta pasta immediately, with freshly cracked black pepper and additional lemon zest.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 22gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 350mgIron: 2mg

Notes

Gather all ingredients before starting and prepare the ricotta sauce up to 24 hours in advance for a smooth cooking process.

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