Looking for a quick and refreshing pasta recipe packed with flavor? This Lemon Ricotta Pasta with Spinach is the perfect balance of creamy, zesty, and light. Made with simple ingredients like ricotta cheese, fresh lemon, and baby spinach, this dish is ideal for busy weeknights or when you want a comforting meal without feeling heavy.
Ready in just 20 minutes, this vegetarian pasta recipe will brighten up your table with fresh flavors and creamy goodness.
Why You’ll Love This Recipe
- Quick and easy – ready in under 30 minutes
- Made with wholesome, simple ingredients
- Creamy texture without using heavy cream
- Fresh, bright lemon flavor
- A healthy and satisfying vegetarian meal
- Perfect for lunch, dinner, or meal prep
Ingredients You’ll Need
Here’s everything you’ll need to make this easy lemon ricotta pasta:
Pasta:
- 1/2 lb (8 oz / 220 grams) of your favorite pasta (spaghetti, linguine, penne, or fusilli work great)
Sauce:
- 1 cup (9 oz / 250 grams) whole-milk ricotta cheese
- 1/3 cup (35 grams) grated Parmesan cheese (plus extra for serving)
- Zest and juice of 1 unwaxed lemon
- 1 Tbsp extra virgin olive oil (plus more for drizzling)
- 1 garlic clove, grated or minced
Add-ins:
- 8 oz (230 grams) fresh baby spinach
- Salt and black pepper to taste
- 3 lemon wedges (optional, for serving)
- Red pepper flakes (optional, for extra heat)
How To Make Lemon Ricotta Pasta with Spinach
Follow these simple steps to bring this easy pasta recipe to life:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
Step 2: Prepare the Ricotta Sauce
While the pasta cooks, combine ricotta cheese, grated Parmesan, olive oil, garlic, lemon zest, and lemon juice in a medium mixing bowl. Season with 1/4 teaspoon of salt and a pinch of black pepper. Mix well and adjust seasoning to taste.
Step 3: Add Spinach
About a minute before the pasta is done, add the fresh spinach to the pot. Stir to wilt the leaves slightly.
Step 4: Reserve Pasta Water & Drain
Reserve about 1/2 cup of the pasta cooking water. Then drain the pasta and spinach together.
Step 5: Combine & Serve
Return the pasta and spinach to the pot. Add the ricotta sauce and a splash of the reserved pasta water. Toss everything together until the pasta is well coated in a creamy sauce. Add more pasta water as needed for desired creaminess.
Serve immediately with extra grated Parmesan, a drizzle of olive oil, and lemon wedges on the side. Sprinkle with red pepper flakes for added heat.
Tips for the Best Lemon Ricotta Pasta
- Use whole-milk ricotta for the creamiest texture.
- Don’t overcook the spinach – it wilts quickly in hot water.
- Reserve pasta water – the starch helps create a silky smooth sauce.
- Add protein like grilled chicken or shrimp if desired.
- This pasta is best enjoyed fresh but can be stored in the fridge for up to 2 days.
What To Serve With Lemon Ricotta Pasta
Pair this pasta with:
- Garlic bread or focaccia
- A fresh green salad
- Roasted vegetables
- Grilled chicken or fish for extra protein
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water or milk and warm gently on the stove over low heat.
Final Thoughts
Lemon Ricotta Pasta with Spinach is a beautiful example of how simple ingredients can create an elegant, delicious meal. It’s light, creamy, and perfect for spring or summer. With minimal effort and maximum flavor, this recipe is sure to become a staple in your kitchen.
Frequently Asked Questions
Can I use low-fat ricotta?
Yes, but whole-milk ricotta gives the creamiest results.
Can I make this pasta gluten-free?
Absolutely! Just substitute your favorite gluten-free pasta.
What other greens can I use?
Arugula, kale, or Swiss chard are great alternatives to spinach.