The short version
Fresh tagliatelle and spinach tossed in a lemon ricotta sauce, made silky with hot pasta water. Serves 2 · estimated total 15 minutes, including prep. Use refrigerated fresh tagliatelle with a 3–4 minute cooking time. Dried pasta may take longer. An electric kettle makes boiling the water faster.
Why you’ll love this lemon ricotta pasta
- 15-minute targetThe timed method includes prep when you use the shortcut ingredients listed below.
- Dinner for twoExact base quantities make two portions; use the existing serving controls to scale the ingredients.
- Creamy, without heavy cream.Mix the sauce off the heat. It should cling lightly to the ribbons; hot pasta water loosens the ricotta without needing heavy cream.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Fresh pasta. Use refrigerated fresh tagliatelle with a 3–4 minute cooking time. Dried pasta may take longer. An electric kettle makes boiling the water faster.
Texture and doneness. Mix the sauce off the heat. It should cling lightly to the ribbons; hot pasta water loosens the ricotta without needing heavy cream.
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Lemon Ricotta Pasta
Fresh tagliatelle and spinach tossed in a lemon ricotta sauce, made silky with hot pasta water.
- Prep
- 4 min
- Cook
- 11 min
- Total
- 15 min
- Serves
- 2
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Equipment
- Fast-boil electric kettleSee our pick →
- 6-quart pasta pot with strainer lidSee our pick →
- 12-inch locking tongsSee our pick →
- Microplane zesterSee our pick →
- 8-inch chef’s knifeSee our pick →
Instructions
-
Boil water and prepare the lemon
0–4 min: Boil 1 litre of water in the kettle, then transfer to a saucepan over high heat and add salt. Meanwhile, zest and juice the lemon.
Look for: Use an electric kettle to get 1 litre of water boiling quickly. -
Cook fresh pasta and mix the ricotta
4–8 min: Cook the fresh tagliatelle according to its packet, usually 3–4 minutes. Meanwhile, mix the ricotta, cheese, lemon zest, lemon juice and olive oil in a large bowl. Add the spinach to the pasta pan for the last 30 seconds.
Look for: Follow the pasta packet and add spinach for the last 30 seconds. -
Reserve water and drain
8–11 min: Before draining, scoop out 150 ml pasta water. Whisk 60 ml into the ricotta mixture. Drain the pasta and spinach.
Look for: Scoop out the pasta water before tipping the pan into the colander. -
Toss the pasta off the heat
11–15 min: Toss the hot pasta and spinach with the ricotta sauce in the bowl, adding more reserved water a tablespoon at a time until silky. Add black pepper and taste for salt. Serve immediately.
Look for: The sauce clings to the ribbons without becoming stiff or dry.
Recipe notes
- Timing condition: Use refrigerated fresh tagliatelle with a 3–4 minute cooking time. Dried pasta may take longer. An electric kettle makes boiling the water faster.
- Practical tip: Mix the sauce off the heat. It should cling lightly to the ribbons; hot pasta water loosens the ricotta without needing heavy cream.
- Equipment needed: Kettle, saucepan, large mixing bowl, fine grater, colander.
- Recipe status: This original recipe has not yet been kitchen-tested. The total time is an estimate including ordinary prep under the stated shortcut conditions. Follow doneness cues even if cooking takes longer.
- Images: AI-generated editorial illustrations of the dish, not photographs from kitchen testing.
- Nutrition: Calculated estimates for one of two portions. Uses whole-milk ricotta and fresh refrigerated pasta. Optional salt absorbed from the pasta water is excluded because the amount retained is unknown. Brand and seasoning differences can change the results.
- Cost: Not calculated; check local ingredient prices.
Nutrition per serving
- Calories
- 585
- Protein
- 23.8 g
- Carbs
- 77.4 g
- Fat
- 20.2 g
- Sat. fat
- 7.7 g
- Fiber
- 1 g
- Sodium
- 325 mg
Nutrition is an estimate based on 2 servings and typical brands. Course: Dinner · Cuisine: Italian-inspired.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Fast-boil electric kettle
Our #1 speed trick: boil water in the kettle while the pot heats. Cuts 4–5 minutes off any pasta recipe.
6-quart pasta pot with strainer lid
Drain through the lid — no colander, one less thing to wash on a weeknight.
12-inch locking tongs
Flip shrimp one by one and lift pasta straight from the pot into the skillet.
Microplane zester
Fluffy lemon zest and snowy Parmesan in seconds. The tool we reach for most after a knife.
8-inch chef’s knife
One sharp, balanced knife handles 90% of weeknight prep.
Easy variations
- More lemon: Add a little extra zest at the end rather than a large amount of juice, which can make the sauce too sharp.
- Scale thoughtfully: Ingredient amounts can be scaled, but larger batches may need more pan space or extra cooking time.
How to store and reheat
- Best texture: Best served as soon as the recipe is ready.
- Fridge: Refrigerate promptly in a shallow covered container at 40°F / 4°C or below, within 2 hours (1 hour above 90°F / 32°C). Use within 3 days, or the shortest remaining storage time of any ingredient. Keep the original cooking date for previously cooked chicken or rice.
- Reheat: Reheat the cooked components thoroughly to 165°F / 74°C, adding a little water to loosen sauces if needed. Keep fresh cucumber, herbs and other uncooked toppings separate.
Frequently asked questions
What is needed to make this in 15 minutes?
Use refrigerated fresh tagliatelle with a 3–4 minute cooking time. Dried pasta may take longer. An electric kettle makes boiling the water faster. Preparation and the overlapping tasks are included in the method; timing is an estimate and equipment can make a difference.
Can I use dried tagliatelle?
Yes, but its longer cooking time may push the meal beyond 15 minutes. This timing is written for refrigerated fresh tagliatelle that cooks in 3–4 minutes.
Has this recipe been kitchen-tested?
Not yet. This is an original recipe developed for this collection, with estimated timing. Cook to the stated doneness and package instructions rather than stopping solely because a timer ends.