EN DE FR ES PT IT
Spaghetti with Lemon Ricotta & Spinach
Recipe

Spaghetti with Lemon Ricotta & Spinach

Quick & Easy

Fast creamy pasta where ricotta turns into a silky sauce with hot pasta water; spinach wilts right in the bowl.

Why smarter

18 minutes is realistic: 2–3 min to bring water to a boil, 10–11 min to cook spaghetti, 3–4 min to zest/squeeze and mix ricotta, 2–3 min to drain/toss/wilt spinach and plate. No sautéing required.

Chef tip

Ricotta sauces can turn stiff if too dry—use hot pasta water in small splashes and keep tossing until it looks smooth and lightly coats the pasta.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 200 g spaghetti 200.000 g spaghetti
2 200 g ricotta 200.000 g ricotta
3 1 lemon 1.000 lemon
4 80 g baby spinach 80.000 g baby spinach

Method

  1. Bring a pot of well-salted water to a boil. Cook spaghetti until al dente.
  2. While the pasta cooks, add ricotta to a large bowl. Finely zest the lemon over it, then squeeze in 1–2 tbsp lemon juice. Season with black pepper.
  3. Reserve about 150 ml pasta water, then drain the spaghetti.
  4. Add hot spaghetti to the ricotta bowl. Add a splash of pasta water and toss until glossy and creamy, adding more pasta water as needed to loosen.
  5. Add baby spinach and toss for 30–60 seconds until just wilted. Taste and adjust with more lemon juice, salt and pepper. Serve immediately.