Creamy Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts
This Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts is a bright, creamy pasta that comes together in about 25 minutes. Tangy lemon and creamy ricotta make a silky sauce that clings to pasta, while wilted spinach adds color and pine nuts add a nutty crunch.It’s an easy, elegant weeknight main (vegetarian) that stores well for a few days and adapts easily to add-ins like chicken or shrimp.
Ingredients
- 12 oz (340 g) dried pasta (spaghetti, fettuccine, or rigatoni)
- 1½ cups (360 g) whole-milk ricotta cheese
- Zest and juice of 1 large lemon about 2 tbsp juice
- 4 cups (≈120 g) baby spinach packed
- ⅓ cup (≈45 g) pine nuts toasted
- 3 tbsp olive oil 2 tbsp for cooking + 1 tbsp to finish
- 3 cloves garlic minced (about 9 g)
- ½ cup (≈50 g) grated Parmesan (optional, for serving)
- 1 tsp kosher salt for pasta water + more to taste
- ½ tsp freshly ground black pepper plus extra to finish
- Pinch of red pepper flakes optional
Instructions
- Bring the pasta water to a boil: Fill a large pot with water, add 1 tsp kosher salt, and bring to a rolling boil.
- Toast the pine nuts: While the water heats, place pine nuts in a dry skillet over medium heat. Stir constantly for 3–4 minutes until golden and fragrant. Transfer to a small bowl to stop cooking.
- Cook the pasta: Add the pasta to the boiling water and cook until al dente according to package instructions. Reserve 1 cup of pasta cooking water before draining. Drain pasta and set aside.
- Sauté garlic and wilt spinach: In a large skillet, heat 2 tbsp olive oil over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Add the baby spinach and sauté 1–2 minutes until just wilted. Remove from heat.
- Make the lemon-ricotta sauce: In a medium bowl, whisk together ricotta, lemon zest, lemon juice, 1/4–1/2 tsp salt (to taste), and 1/2 tsp black pepper. Add 2–4 tbsp of the reserved hot pasta water and whisk to loosen the mixture — you want a smooth, slightly pourable cream.
- Combine pasta and sauce: Add drained pasta to the skillet with the wilted spinach. Pour the ricotta mixture over the pasta. Toss gently, adding more reserved pasta water, 1 tbsp at a time, until the sauce coats the pasta smoothly and reaches your desired creaminess. Do not overheat; keep the pan off high heat to avoid curdling.
- Finish and plate: Stir in 1 tbsp olive oil if desired for shine. Divide among plates, sprinkle with toasted pine nuts, and grate Parmesan over each serving if using. Add extra lemon zest or a crack of black pepper to finish. Serve immediately.