Description
Creamy Lemon Ricotta Pasta with Roasted Red Peppers and Spinach is a bright, fresh, and comforting dish that comes together in just 25 minutes! The creamy ricotta sauce is infused with zesty lemon, while roasted red peppers add a subtle sweetness, and fresh spinach brings a pop of color and nutrients. Perfect for a quick weeknight meal or a cozy dinner, this pasta is easy to make and packed with flavor!
Ingredients
For the Pasta:
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1 lb rigatoni pasta
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1 cup whole milk ricotta cheese
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1 cup finely grated Parmesan cheese
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1/2 cup roasted red peppers, sliced
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1 tablespoon lemon zest
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1/4 cup fresh lemon juice
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2 cups fresh spinach
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Salt and black pepper, to taste
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Olive oil, for serving
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Fresh parsley, chopped for garnish
Instructions
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Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Before draining, reserve 1 cup of pasta water and set aside.
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Make the ricotta sauce by whisking together ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper in a bowl.
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Sauté the vegetables by heating a drizzle of olive oil in a large skillet over medium heat. Add the roasted red peppers and cook for 1–2 minutes. Toss in the spinach and stir until wilted, about 2 more minutes.
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Combine everything by reducing heat to low. Add the drained pasta to the skillet, then pour in the ricotta mixture along with ½ cup of reserved pasta water. Stir well, adding more pasta water as needed until the sauce is smooth and creamy.
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Serve immediately with a drizzle of olive oil, a sprinkle of fresh parsley, and extra Parmesan on top.
Notes
For extra protein, add grilled chicken or shrimp.
Make it spicier by tossing in red pepper flakes.
No rigatoni? Use penne, fusilli, or any pasta you have on hand.
Dairy-free option: Swap ricotta for a plant-based alternative and use nutritional yeast instead of Parmesan.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired