Creamy Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts
If you want a pasta dish that tastes creamy, fresh, and fancy without much work, try this Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts.
It mixes tangy lemon, soft ricotta cheese, and crunchy toasted pine nuts with warm pasta and fresh spinach to make a tasty and comforting meal. You can make it in just 30 minutes, which makes it perfect for busy nights or a simple family dinner.
Ingredients You’ll Need
The best thing about this pasta is how simple and tasty it is. Every ingredient adds its own special touch to the dish.
- Pasta: Pick a type that holds the sauce well, like spaghetti, fettuccine, or rigatoni.
- Ricotta Cheese: Use whole milk ricotta to make the sauce smooth and creamy.
- Lemon: Add both the zest and juice for a bright and fresh taste.
- Spinach: Baby spinach gives color, healthy nutrients, and a light earthy flavor.
- Pine Nuts: Toasted pine nuts add a crunchy, nutty flavor that balances the creaminess.
- Garlic: A small amount of minced garlic makes the flavor deeper.
- Olive Oil: Perfect for cooking and finishing the pasta.
- Salt and Pepper: Use these to bring out all the flavors.
- Optional Add-Ins: Try grated Parmesan, fresh basil, or a pinch of red pepper flakes for extra flavor.
Pro Tip: Always use fresh lemon zest and freshly squeezed lemon juice for the best and brightest flavor.
How to Make Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts
You can make this tasty pasta in just a few easy steps.
Cook the Pasta:
Boil a large pot of salted water. Cook the pasta by following the package directions until it’s al dente (soft but still firm). Save one cup of pasta water before draining.
Toast the Pine Nuts:
While the pasta cooks, put pine nuts in a dry pan over medium heat. Stir often until they turn golden brown and smell nice, about 3–4 minutes. Remove them right away so they don’t burn.
Sauté the Garlic and Spinach:
In a large pan, heat olive oil over medium heat. Add garlic and cook for about 30 seconds until it smells good. Then add spinach and cook until soft, about 1–2 minutes.
Make the Lemon Ricotta Sauce:
In a bowl, mix ricotta cheese, lemon zest, lemon juice, salt, and pepper. Add a few spoons of warm pasta water to make the sauce smooth.
Combine Everything:
Add the cooked pasta and ricotta sauce to the pan with spinach. Mix well, adding a little more pasta water if needed to make a creamy sauce that covers the pasta nicely.
Finish and Serve:
Top the pasta with toasted pine nuts. You can also add Parmesan or fresh basil if you like. Serve right away and enjoy!
Tips for the Best Creamy Texture
- Use Full-Fat Ricotta: It gives the pasta a rich flavor and a smooth, creamy texture.
- Avoid Overheating the Sauce: Ricotta can break or curdle if it gets too hot. Always mix it off the heat.
- Add Pasta Water Slowly: The starchy water helps blend the sauce, making it silky and smooth.
- Balance the Lemon: Adjust the lemon juice and zest to your taste for a bright but balanced flavor.
Variations and Add-Ins
Once you know the basic recipe, you can easily make your own version.
- Add Protein: Mix in grilled chicken, shrimp, or crispy prosciutto for a filling meal.
- Change the Greens: Use arugula, kale, or Swiss chard instead of spinach.
- Experiment with Nuts: Try toasted almonds or walnuts if you don’t have pine nuts.
- Add Heat: Sprinkle red pepper flakes or drizzle chili oil for a little spice.
- Make it Vegan: Use plant-based ricotta and add nutritional yeast instead of Parmesan.
Serving Suggestions and Pairings
This creamy pasta tastes amazing on its own but can also be part of a full meal.
- Pasta Types: Spaghetti, linguine, or rigatoni are perfect for holding the creamy sauce.
- Wine Pairing: A light white wine like Sauvignon Blanc or Pinot Grigio matches the lemon flavor perfectly.
- Sides: Serve with garlic bread, roasted veggies, or a simple green salad.
- Presentation Tip: Add extra lemon zest, a bit of black pepper, and a drizzle of olive oil for a nice finish.
Storage and Reheating Tips
- Refrigerate: Keep leftovers in an airtight box for up to 3 days.
- Reheat Gently: Warm in a pan over low heat with a splash of water or olive oil to make it creamy again.
- Avoid the Microwave: It can dry out the sauce and make the pasta chewy.
- Refresh Before Serving: Add a little lemon juice and a few fresh spinach leaves to bring back the fresh taste.
Creamy Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts
Course: Main CourseCuisine: American, Italian4
servings10
minutes15
minutes685
kcal25
minutesThis Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts is a bright and creamy dish that’s ready in just about 25 minutes. The mix of tangy lemon and smooth ricotta makes a silky sauce that coats the pasta perfectly. Soft spinach adds a pop of color, while toasted pine nuts bring a tasty nutty crunch.
It’s an easy and elegant vegetarian weeknight meal that stays fresh for a few days and can be easily changed up with 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 teaspoon of kosher salt, and bring it to a rolling boil. - Toast the pine nuts:
While the water heats, place pine nuts in a dry pan over medium heat. Stir often for 3–4 minutes until they turn golden and smell nice. Move them to a small bowl to stop cooking. - Cook the pasta:
Add the pasta to the boiling water and cook until al dente, following the package directions. Save 1 cup of pasta water before draining. Drain the pasta and set it aside. - Sauté garlic and wilt spinach:
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook for 20–30 seconds until it smells good (don’t let it brown). Add baby spinach and cook for 1–2 minutes until just soft. Remove from heat. - Make the lemon ricotta sauce:
In a medium bowl, whisk together ricotta cheese, lemon zest, lemon juice, salt, and black pepper. Add 2–4 tablespoons of the warm pasta water and whisk until smooth and creamy. The sauce should be soft and easy to pour. - Combine pasta and sauce:
Add the drained pasta to the pan with spinach. Pour the ricotta sauce over it. Toss gently, adding a little pasta water (1 tablespoon at a time) until the sauce coats the pasta smoothly and becomes creamy. Keep the heat low to prevent curdling. - Finish and serve:
Stir in 1 tablespoon of olive oil if you want extra shine. Divide the pasta onto plates, sprinkle with toasted pine nuts, and top with grated Parmesan if you like. Add a bit of lemon zest or cracked black pepper to finish. Serve right away and enjoy!
Notes
- Lemon Ricotta Pasta with Spinach
FAQ’s
Can I make this ahead for guests?
Yes, you can! Prepare the parts in advance — toast the pine nuts and make the ricotta mix ahead of time and keep it in the fridge. Cook the pasta right before serving and mix everything in the skillet so the sauce stays fresh, smooth, and creamy.
Can I use part-skim ricotta instead of whole-milk ricotta?
Yes, part-skim ricotta works fine and has fewer calories. But the sauce won’t be as rich or creamy. To fix that, add a little more olive oil or an extra spoon of pasta water to make the sauce smoother.
Can I substitute the pine nuts?
Yes, you can replace pine nuts with toasted walnuts, slivered almonds, or chopped hazelnuts. They give the same crunchy texture. Just toast them in a dry pan for a few minutes until they smell nice and are golden brown.
