Lemon Ricotta Pasta

This lemon ricotta pasta is creamy, fresh, and light. Spaghetti is tossed with a simple ricotta-lemon sauce, sweet peas, and wilted spinach for an easy, satisfying meal.

Lemon Ricotta Pasta

I am obsessed with ricotta these days! It's anything but a one-hit wonder, more than just a lasagna staple.

I’ve been stirring it into sauces, tossing it into skillets, blending it into dips, and using it to make this bright and creamy lemon ricotta pasta. Simple. Fresh. So dang good.

Once you boil the pasta, everything comes together in one skillet. Don't forget to serve with a generous sprinkle of parmesan and a sprinkle of salt. Magnifique!

Key Ingredients

• Pasta - I prefer thinner spaghetti noodles for this pasta dish. it complements the light sauce without competing with it.
• Olive oil - I buy mine in bulk at Costco so I never run out. I pour some into an oil dispenser and keep it within reach of the stove.
• Spinach and peas - Both of these veggies cook quickly in the skillet!
• Ricotta cheese - I recommend full-fat ricotta for the creamiest consistency.
• Parmesan - Make sure you buy shredded parm, not grated. You could also shred a block of parmesan.
• Lemon juice - Since lemon is the star of the show, you want to use fresh lemons!
• Herbs - Fresh basil and dill are besties in this dish. If you don't care for one or the other, you can leave it out.

Instructions

This spinach and ricotta pasta is super simple! Once you boil the noodles, everything comes together in a flash.

Here's what you need to do:

• Boil the pasta. But don't overcook it. It shouldn't be mushy. Don't forget to ladle out 1 cup of the pasta water before you drain it!
• Make the ricotta mixture. This will become the sauce - ricotta, parm, lemon, herbs, salt. You want it ready to go when the time comes.

• Saute the veggies. The spinach should wilt and the peas should soften.
• Add the pasta. First add the reserved pasta water, then add the pasta to the skillet. If the pasta clumped while it sat, it should loosen up nicely in the skillet.

• Stir in the ricotta mixture. It will thicken into a sauce as it cooks.
• Serve. Don't forget to top the pasta with extra parm and a sprinkle of salt before you serve it.

Expert Tips

• Don't forget the pasta water! The starchy liquid helps thicken the sauce. Regular water won't give you the same results.
• If using gluten-free pasta, make sure NOT to overcook it. Gluten-free pasta gets mushy if overcooked! If you're unsure, be sure to check it early.
• if you need to thaw the peas quickly, you can defrost them in the microwave. It's best if they're thawed when they go in the skillet so they cook quickly.
• You can add grilled chicken to this dish for some extra protein!

Storage Tips

• Store leftover pasta in an airtight container in the fridge for up to 4 days.
• Reheat individual portions on a heatproof plate in the microwave until warm. Serve with more parmesan!

Easy Dinner Recipes

• Creamy Pumpkin Pasta Sauce
• Creamy Kale Sauce Pasta