Description
A bright and creamy Lemon Spinach Pasta featuring rigatoni tossed in a luscious ricotta and parmesan sauce, infused with fresh lemon zest and a hint of nutmeg. This simple yet flavorful dish combines tender pasta, fresh spinach, and a smooth, tangy cheese sauce for a delightful vegetarian meal that’s quick and easy to prepare.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces rigatoni (or other pasta)
- 10 ounces fresh spinach
- 1 teaspoon salt (for boiling water)
Sauce
- 1½ cups ricotta cheese (or dairy-free ricotta alternative)
- 1 cup parmesan cheese (grated, or dairy-free cheese)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest (or more to taste)
- ⅛ teaspoon grated nutmeg
- ¼ teaspoon black pepper
Instructions
- Cook Pasta and Spinach: Bring a large pot of salted water to a boil. Add the rigatoni once the water boils again, stirring to prevent sticking. Halfway through cooking, add the fresh spinach to the boiling pasta. Cook everything until pasta is al dente as per package instructions.
- Make the Lemon Ricotta Sauce: While the pasta cooks, combine ricotta, grated parmesan, olive oil, lemon zest, grated nutmeg, salt, and black pepper in a large mixing bowl. Whisk well until the sauce is smooth and all ingredients are fully incorporated. Avoid zesting the white pith of the lemon as it can taste bitter.
- Toss the Pasta: Once the pasta is cooked al dente, reserve one cup of the starchy pasta cooking water, then drain the pasta and spinach. Add the drained pasta and spinach to the bowl containing the creamy ricotta mixture. Toss thoroughly to coat each rigatoni with the sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired creamy consistency is reached.
- Serve: Plate the pasta immediately, and garnish with a sprinkle of freshly ground black pepper and additional lemon zest if desired for a burst of fresh flavor.
Notes
- Use dairy-free ricotta and parmesan alternatives to make this recipe vegan.
- Reserve pasta water carefully; it helps thin the sauce and enhances flavor.
- Be sure to zest only the yellow part of the lemon to avoid bitterness.
- This recipe adapts well with other pastas like penne or fusilli.
- Add freshly ground black pepper at the end for best aroma and taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 2.5 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 35 mg
Keywords: lemon spinach pasta, creamy ricotta pasta, vegetarian pasta recipe, easy pasta dish, Italian pasta recipe
