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Creamy Spinach Pasta with Ricotta and Lemon Recipe

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4 from 26 reviews

This creamy spinach pasta with ricotta and lemon is a luscious and refreshing dish perfect for a quick weeknight dinner. The combination of tender casarecce pasta, a vibrant spinach and basil cream sauce blended with lemon zest and juice, and topped with creamy ricotta and Parmesan cheese creates a harmonious balance of flavors and textures that will delight any pasta lover.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 12 ounces pasta, such as casarecce

Sauce

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium shallot, chopped
  • 3 garlic cloves, chopped
  • 5 ounces baby spinach
  • ½ teaspoon sea salt, plus more to taste
  • ½ cup loosely packed fresh basil leaves
  • ½ cup heavy cream
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • ½ cup freshly grated Parmesan cheese, plus more for serving

Garnish

  • ¾ cup ricotta cheese, for serving
  • Freshly cracked black pepper, for serving

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the casarecce pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta cooking liquid and then drain the pasta.
  2. Cook the spinach: While the pasta cooks, heat 2 tablespoons of extra-virgin olive oil in a second large pot over medium heat. Add the chopped shallot and cook, stirring occasionally, until softened, about 4 minutes. Add the chopped garlic and cook for about 1 more minute until fragrant. Stir in the baby spinach along with ½ teaspoon sea salt and cook, stirring frequently, until the spinach wilts, about 5 minutes.
  3. Make the sauce: Transfer the cooked spinach mixture to the base of a blender. Add the fresh basil leaves, heavy cream, remaining 2 tablespoons olive oil, lemon zest, lemon juice, and grated Parmesan cheese. Blend on high speed until the sauce is smooth and creamy, about 2 minutes. Taste and adjust salt as needed.
  4. Toss sauce and pasta: Pour the blended sauce back into the pot and warm it over medium heat until it simmers gently. Add the cooked pasta and toss to combine, adding the reserved pasta water 2 tablespoons at a time as needed to thin the sauce and help it evenly coat the pasta.
  5. Serve: Divide the creamy spinach pasta among 4 bowls. Top each serving with a generous dollop of ricotta cheese, extra Parmesan cheese, and a sprinkle of freshly cracked black pepper to taste. Serve immediately for best flavor and texture.

Notes

  • Reserve pasta water to adjust the sauce consistency and help it cling to the pasta perfectly.
  • Use fresh baby spinach for best texture and flavor; frozen spinach is not recommended for this recipe.
  • Add lemon zest and juice gradually and adjust to your preferred level of brightness.
  • Freshly grated Parmesan cheese elevates the richness and adds depth to the sauce.
  • This dish pairs well with a light green salad or crusty bread for a complete meal.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Blending
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/creamy-spinach-pasta-with-ricotta-and-lemon-recipe/