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Creamy Lemon Ricotta Rigatoni with Spinach

A 20-minute vegetarian pasta dish featuring a no-cook creamy ricotta sauce, bright lemon zest, wilted spinach, and a kick of chili flakes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 1 lb Rigatoni pasta or Penne/Ziti
  • 2 cups baby spinach fresh
  • 1 cup pasta water reserved before draining
Ricotta Sauce
  • 1 cup whole milk ricotta
  • 0.5 cup Parmesan cheese grated
  • 1 lemon zested and juiced
  • 2 tbsp olive oil extra virgin
  • 2 cloves garlic minced
  • 1 tsp red pepper flakes plus more for garnish
  • 1 tsp salt to taste
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Microplane or Zester
  • Whisk

Method
 

  1. Boil a large pot of salted water. Add rigatoni and cook until al dente.
  2. While pasta cooks, whisk ricotta, parmesan, olive oil, lemon zest, lemon juice, garlic, chili flakes, salt, and pepper in a large bowl.
  3. Before draining pasta, reserve 1 cup of starchy pasta water.
  4. Place spinach in the colander and drain the hot pasta over it to wilt the greens.
  5. Add hot pasta and wilted spinach directly to the bowl with the ricotta mixture.
  6. Pour in 1/2 cup of hot reserved pasta water and toss vigorously to create a creamy sauce.
  7. Add more pasta water if needed to reach desired consistency.
  8. Serve immediately topped with extra chili flakes and cheese.

Notes

Use whole milk ricotta for the creamiest texture. If you want protein, grilled shrimp or chicken are excellent additions.