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One-Pot Lemon Ricotta Spinach Pasta Recipe

One-Pot Lemon Ricotta Spinach Pasta Recipe
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★★★★★

5 from 14 reviews

A quick and creamy one-pot pasta recipe featuring the bright flavors of lemon, spinach, and ricotta cheese. This easy-to-make dish combines baby spinach, garlic, and tangy lemon zest with tender spaghetti cooked directly in broth, then finished with rich ricotta and Parmesan for a luscious, comforting meal perfect for busy weeknights.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 (32-ounce) carton low-sodium chicken or vegetable broth
  • 1 pound dried spaghetti pasta
  • 5 ounces baby spinach or arugula (about 5 packed cups)
  • 1 cup whole-milk ricotta cheese
  • 3 ounces finely grated Parmesan cheese (about 1 1/3 cups store-bought grated), plus more for serving
  • Finely grated zest of 1 medium lemon (about 1 tablespoon), plus more for garnish
  • Juice of 1 medium lemon (about 3 tablespoons)
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly grated black pepper, plus more for garnish

Instructions

  1. Heat Oil and Garlic: Heat 1 tablespoon olive oil in a 12-inch high-sided skillet or large Dutch oven over medium heat until shimmering. Add 3 minced garlic cloves and cook until lightly browned and fragrant, about 2 minutes.
  2. Cook Pasta in Broth: Add 32 ounces low-sodium broth and 1 pound dried spaghetti to the skillet. Bring to a simmer and cook, stirring occasionally with tongs to prevent sticking, until pasta is al dente, about 15 minutes. Add water 1/4 cup at a time (up to 1 cup total) if the liquid reduces too quickly before pasta is tender.
  3. Add Spinach: Stir in 5 ounces baby spinach until almost wilted, then turn off the heat.
  4. Finish with Ricotta and Cheese: Stir in 1 cup whole-milk ricotta, 3 ounces grated Parmesan, lemon zest, lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix until ricotta melts and sauce is creamy.
  5. Adjust Seasoning and Serve: Taste and adjust salt as needed. Garnish with extra Parmesan, black pepper, and lemon zest. Serve immediately.

Notes

  • Use low-sodium broth to control salt levels; you can adjust seasoning at the end.
  • Adding water during cooking helps ensure pasta cooks evenly without drying out.
  • For a vegetarian version, choose vegetable broth instead of chicken broth.
  • Fresh lemon zest and juice brighten the dish—use fresh lemons for best flavor.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently with a splash of water or broth.

Nutrition

Keywords: lemon ricotta spinach pasta, one-pot pasta, creamy pasta, quick dinner, vegetarian pasta, lemon pasta recipe

Find it online: https://zarameals.com/one-pot-lemon-ricotta-spinach-pasta-recipe/