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a white speckled ceramic bowl filled with creamy ricotta pasta, lemon zest and wilted spinach.
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4.80 from 5 votes

Lemon Ricotta Pasta with Spinach and Artichoke

This creamy pasta is made with ricotta and parmesan cheese, fresh spinach, artichokes, lemon zest, and toasted garlic! This easy and flavorful one-pot recipe is ready in under 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Course: dinner, pas
Cuisine: American, Italian
Servings: 4
Calories: 435kcal

Ingredients

  • 1/4 c olive oil
  • 4 cloves garlic thinly sliced
  • 1 14 oz can artichoke hearts in water or frozen artichoke hearts drained and quartered
  • 6 oz baby spinach about two heaping cups
  • 1 lb pasta any shape you like
  • 16 oz whole milk ricotta cheese
  • 2 lemons
  • 1/2 c grated parmesan cheese plus more for serving
  • crushed red pepper flakes optional

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package. Reserve one cup of pasta water before draining.
  • Return the pot to the heat then add in the olive oil and sliced garlic. Cook the garlic, stirring frequently until it's golden brown and aromatic.
  • Turn the heat to low and add in the spinach, artichokes, ricotta, grated parmesan, cooked pasta, and zest and juice from two lemons. Gently fold the ingredients together, use the pasta water to thin the sauce out as needed. The spinach will wilt and cook as you stir.
  • Turn off the heat, taste, and season with salt or extra lemon juice as needed. Divide between bowls and serve with crushed red pepper flakes on the side.

Notes

Ingredient Substitutions: 
  • Spinach: substitute fresh arugula or even frozen spinach. 
  • Artichoke Hearts: I prefer artichoke hearts packed in water or brine but you can also use marinated artichoke hearts or frozen. If using frozen be sure to defrost before using. 
  • Pasta: You can use any shape of pasta you like or you can use your favorite gluten-free pasta. 
Storing and Re-heating:
  • This pasta will stay fresh in the refrigerator for up to four days. Sprinkle the pasta with a little bit of water then reheat in the microwave or on the stovetop.
Equipment: 
Enamel Pot | Olive Wood Spoon | Measuring Cups

Nutrition

Calories: 435kcal | Carbohydrates: 20g | Protein: 21g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 917mg | Potassium: 871mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5109IU | Vitamin C: 64mg | Calcium: 457mg | Iron: 3mg