Introduction
If there’s one pasta dish that combines freshness, comfort, and an elegant presentation, it’s this Layered Ricotta, Spinach & Lemon Pasta with Crispy Almond Topping. With its delicate lemony notes, creamy ricotta layers, and a toasty almond crunch, this recipe is a delightful twist on classic vegetarian pasta. Whether you’re preparing a cozy weeknight meal or looking for a dinner party showstopper, this recipe delivers flavor, texture, and color in every bite. Let’s dive into the bright world of citrusy, cheesy goodness that feels as indulgent as it is nourishing.
Why You’ll Love Layered Ricotta Spinach Pasta
This recipe is all about contrast and harmony. You’ll love how the tangy lemon juice brightens the richness of the ricotta, while the fresh spinach adds depth and color. The crispy almond topping provides that perfect crunch to balance out the softness of the cheese and pasta. It’s also:
- Vegetarian-friendly and wholesome
- Quick to make – ready in under 30 minutes
- Visually stunning with a gourmet layered presentation
- Easily adaptable for gluten-free or dairy-free diets
- Comforting, yet light – the kind of dish you’ll crave again and again
Ingredients
- 12 oz spaghetti (or your preferred long pasta)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach (packed)
- 1 cup ricotta cheese (preferably whole-milk)
- 1 tbsp lemon zest (plus extra for garnish)
- 2 tbsp lemon juice
- Salt & black pepper (to taste)
- ½ cup sliced almonds
- (Optional) grated Parmesan cheese
Necessary Tools for Layered Ricotta Spinach Pasta
- Large pot for boiling pasta
- Skillet or large sauté pan
- Mixing bowls
- Whisk or fork
- Zester or grater
- Strainer
- Tongs or pasta fork
- Dry skillet for toasting almonds
Ingredient Swaps and Additions
Customize this dish to match your dietary needs or what’s in your fridge:
- Pasta: Swap spaghetti for linguine, tagliatelle, or gluten-free pasta.
- Ricotta: Substitute with whipped feta, cottage cheese, or a vegan ricotta alternative.
- Spinach: Kale, chard, or arugula work beautifully here.
- Lemon: Add a splash of white wine or a few capers for extra acidity.
- Almonds: Try pine nuts, walnuts, or crushed pistachios for different crunch and flavor.
- Extras: Sautéed mushrooms, sun-dried tomatoes, or fresh herbs (like basil or thyme) make wonderful additions.
Step-by-Step Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook 12 oz of spaghetti until al dente according to package directions. Reserve ½ cup of the pasta water before draining. Set aside.
Sauté the Spinach: In a large skillet, heat 2 tbsp of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the spinach and sauté for 2–3 minutes until wilted. Season with salt and pepper, then remove from pan and set aside.
Toss Pasta with Lemon: Return the pasta to the pot. Add 2 tbsp lemon juice, reserved pasta water, and a drizzle of olive oil. Season with salt and pepper. Toss well to coat the noodles evenly.
Prepare Ricotta Mixture: In a small bowl, whisk ricotta, 1 tbsp lemon zest, salt, and pepper until smooth. Adjust the texture with a splash of lemon juice or pasta water if needed.
Toast Almonds: In a dry skillet over medium-low heat, toast ½ cup of sliced almonds until golden brown and fragrant, about 3–4 minutes. Stir frequently and remove from heat.
Plate and Layer: Twirl pasta onto plates into nest shapes. Layer with sautéed spinach, a generous scoop of lemony ricotta, and toasted almonds. Add a sprinkle of Parmesan and lemon zest if desired.
Serve Immediately and enjoy the medley of textures and flavors.
Pro Tips for Success of Layered Ricotta Spinach Pasta
- Use high-quality ricotta for a creamy and rich texture.
- Zest the lemon before juicing to make it easier.
- Don’t overcook the spinach—it should be just wilted to retain its vibrant green color.
- Save the pasta water—it’s liquid gold that helps emulsify your sauce.
- Toast the almonds fresh for maximum crunch and nutty flavor.
Serving Suggestions
This pasta is delightful on its own but can be elevated even further with these serving ideas:
- Pair it with a crisp arugula salad with balsamic vinaigrette.
- Serve with garlic focaccia or crusty bread to soak up every bit of sauce.
- Enjoy with a chilled glass of Pinot Grigio or Sauvignon Blanc.
- Add roasted vegetables or grilled halloumi for a heartier plate.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Warm on the stove over medium heat with a splash of water to rehydrate.
- Avoid microwaving ricotta directly—it can become grainy. Instead, warm the pasta first and then top with fresh ricotta.
Nutritional Information (Per Serving)
- Calories: ~480
- Protein: 16g
- Carbohydrates: 50g
- Fat: 22g
- Fiber: 4g
- Sugar: 2g
- Calcium: 20% DV
FAQs – Layered Ricotta Spinach Pasta
1. Can I make this pasta vegan? Yes! Use vegan pasta, plant-based ricotta, and skip the Parmesan or use a vegan alternative.
2. What’s the best way to zest a lemon? Use a microplane or fine grater. Zest only the yellow part—avoid the bitter white pith.
3. Can I make this ahead of time? You can prepare the spinach and ricotta ahead. Cook pasta fresh and assemble just before serving.
4. Can I use frozen spinach? Yes, but thaw and squeeze out excess moisture before sautéing.
5. How can I add more protein? Toss in cooked chicken, shrimp, or chickpeas for extra protein.
Conclusion
This Layered Ricotta, Spinach & Lemon Pasta with Crispy Almond Topping is more than just a pasta dish—it’s a vibrant, balanced, and flavorful experience. It combines textures and flavors in a sophisticated yet approachable way. Whether you’re entertaining or indulging in a quiet night in, this recipe is bound to become a favorite. Don’t forget to explore more of our recipes for delicious inspirations.
