One-Pot Lemon Ricotta Pasta with Spinach
There’s something irresistibly comforting about a creamy pasta dish that comes together in a single pot. The One-Pot Lemon Ricotta Pasta with Spinach is exactly that—an effortless, flavorful meal that’s both bright and indulgent. The luscious ricotta cheese blends beautifully with the fresh lemon juice and zest, while the spinach adds a vibrant, healthy touch. Whether you’re whipping up a quick weeknight dinner or hosting friends for a casual meal, this pasta ticks all the boxes: simple, fresh, and satisfying.
What Sets This Recipe Apart
This recipe stands out because it combines the tangy brightness of lemon with the creamy richness of ricotta, all cooked in one pot for minimal cleanup. Unlike traditional pasta dishes where you cook and drain pasta separately, here everything simmers together, allowing the flavors to meld beautifully. The addition of fresh spinach not only boosts the nutritional value but also adds a lovely green color and subtle earthiness. Plus, the use of garlic and olive oil ensures a fragrant base that complements the creamy sauce perfectly.
If you love dishes like Baked Ziti With Ricotta, this one-pot wonder is a fresh, lighter alternative that’s just as satisfying.
Ingredients at a Glance
- 8 ounces pasta of choice (penne, fusilli, or spaghetti work great)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 1 cup ricotta cheese
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated parmesan cheese for serving
Equipment Breakdown
- Large deep skillet or wide saucepan – to cook everything in one pot
- Wooden spoon or silicone spatula – for stirring the pasta and sauce
- Citrus zester or grater – to zest the lemon
- Measuring cups and spoons – for accurate ingredient amounts
- Knife and cutting board – to mince garlic and chop basil
One-Pot Lemon Ricotta Pasta with Spinach: How It’s Done
Step 1: Sauté the Garlic
Heat the olive oil in your large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic, as it can quickly turn bitter.
Step 2: Add the Pasta and Liquid
Add the pasta directly into the skillet. Pour in enough water to cover the pasta by about an inch (usually around 4 cups). Stir occasionally to prevent the pasta from sticking. Bring it to a gentle boil, then reduce the heat and let it simmer until the pasta is just tender, about 10-12 minutes.
Step 3: Stir in Spinach
When the pasta is nearly cooked, add the fresh spinach to the pot. Stir it in gently, allowing it to wilt down evenly. This not only adds color but also infuses the dish with a fresh, leafy flavor reminiscent of classic Creamed Spinach dishes.
Step 4: Add Ricotta and Lemon
Once the pasta and spinach are cooked, lower the heat and stir in the ricotta cheese. Add the lemon juice and zest, then season generously with salt and pepper. Stir everything together until the ricotta melts into a creamy sauce that coats every strand of pasta.
Step 5: Garnish and Serve
Remove the skillet from heat. Tear fresh basil leaves and sprinkle them on top. Serve immediately with a generous grating of parmesan cheese for an extra layer of flavor.
Nutrition-Minded Tweaks
- Use whole wheat or legume-based pasta for added fiber and protein.
- Substitute part of the ricotta with low-fat cottage cheese to reduce calories without sacrificing creaminess.
- Add more greens like kale or arugula for extra vitamins and antioxidants.
- Limit the amount of added salt, relying instead on the lemon zest and juice for bright flavor.
Watch Outs & How to Fix
- Pasta sticking to the pot: Keep stirring occasionally while simmering and make sure there is enough liquid.
- Sauce too runny: Let the pasta cook uncovered a bit longer to allow more liquid to evaporate, or add an extra spoonful of ricotta to thicken.
- Spinach not wilting evenly: Add spinach gradually and gently fold it into the pasta to ensure even cooking.
- Too tangy from lemon: Balance by adding a small pinch of sugar or a little more ricotta.
Freezer-Friendly Notes
This dish is best enjoyed fresh, but if you want to save leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce. Because of the fresh lemon and delicate ricotta, freezing is not recommended as texture and flavor may degrade.
Questions People Ask
Can I use frozen spinach instead of fresh?
You can substitute frozen spinach, but be sure to thaw and squeeze out excess moisture before adding to avoid a watery sauce. Fresh spinach tends to work best for this recipe’s texture and flavor.
What type of pasta works best for this dish?
Pasta shapes like penne, fusilli, or even spaghetti are great choices. The key is to pick a pasta that holds the creamy sauce well and cooks evenly in one pot.
Is it possible to make this recipe vegan?
To make a vegan version, swap ricotta for a plant-based ricotta alternative and use nutritional yeast instead of parmesan. Keep in mind the flavor and creaminess will differ slightly.
Can I add protein to this meal?
Absolutely! Grilled chicken, sautéed shrimp, or chickpeas make excellent protein additions. Just cook them separately and fold in at the end or serve alongside.
Because You Liked This
- Try the comforting Baked Ziti With Ricotta for a baked pasta variation.
- Warm up with a bowl of Creamy Pesto Tomato Orzo Soup next time you want something cozy.
- Explore more greens with this delicious Creamed Spinach side dish.
Serve & Enjoy
Serve your One-Pot Lemon Ricotta Pasta with Spinach hot, straight from the skillet. Pair it with a crisp green salad or some crusty bread to soak up every last bit of that creamy sauce. Garnish with extra basil leaves and parmesan for a restaurant-quality finish at home. This dish is perfect for when you want a fresh-flavored, creamy pasta meal without the hassle of multiple pots and pans.
Whether you’re cooking for yourself or feeding a crowd, this recipe is sure to become a go-to favorite thanks to its simplicity, bright flavors, and luscious creaminess that hits every craving. Enjoy your meal!
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One-Pot Lemon Ricotta Pasta with Spinach
Ingredients
Equipment
Method
- Heat the olive oil in your large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic.
- Add the pasta directly into the skillet. Pour in enough water to cover the pasta by about an inch (around 4 cups). Stir occasionally to prevent sticking. Bring to a gentle boil, then reduce heat and simmer until pasta is just tender, about 10-12 minutes.
- When the pasta is nearly cooked, add the fresh spinach. Stir gently to wilt evenly.
- Lower the heat and stir in the ricotta cheese. Add the lemon juice and zest, then season with salt and pepper. Stir until the ricotta melts into a creamy sauce coating the pasta.
- Remove from heat. Tear fresh basil leaves and sprinkle on top. Serve immediately with grated parmesan cheese.
Notes
- Use whole wheat or legume-based pasta for added fiber and protein.
- Substitute part of the ricotta with low-fat cottage cheese to reduce calories without losing creaminess.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or broth.
