Lemon Ricotta Pasta

Lemon Ricotta Pasta

A creamy sauce and the zesty taste of lemons – add greens and pasta, and it’s a quick and delicious dish for any day of the week. You don’t have to have a lot of exotic ingredients on hand, or take hours in preparations. Limoneira® Lemon, garlic, and basil, along with a dash of chilli pepper, liven up the rich sauce.
Course Main Course, Main Dish
Cuisine Italian
Servings 2


  • 1/2 pound fresh pasta
  • 1 cup ricotta
  • 8 ounces baby spinach
  • 1/3 cup pecorino cheese grated
  • 1 lemon zest and juice
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • Kosher salt to taste
  • Black pepper to taste
  • 1/4 teaspoon crushed chili pepper flakes
  • 1 handful fresh basil roughly chopped
  • 1 lemon cut into wedges


  • Boil the pasta in a pot of lightly salted water until al dente.
  • When it’s done, reserve about 1/4 cup of the pasta liquid.
  • In a bowl, combine the ricotta, about half of the grated pecorino cheese, lemon zest and juice, minced garlic and olive oil. Stir to thoroughly combine the ingredients.
  • Season with salt, pepper, and chili pepper flakes.
  • Rinse the spinach, leaving droplets on the leaves. Add them to a skillet at a medium-high setting, and sauté until wilted.
  • Add the cooked pasta, and stir together.
  • Pour in the sauce and the reserved pasta liquid. Stir to a creamy texture, using more pasta liquid if it’s too thick.
  • Reduce heat to medium low, and heat gently until serving temperature.
  • To serve, top with chopped fresh basil, remaining pecorino cheese, and garnish with lemon wedges.
Keyword Lemons, pasta
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