There’s something magical about a pasta dish that feels both indulgent and refreshing at the same time. Lemon Ricotta Pasta with Spinach is exactly that, a bright, creamy, and nourishing recipe that tastes like sunshine on a plate. It’s quick enough for a weeknight but elegant enough to serve at a dinner party, making it one of those rare dishes that checks every box.
The beauty of this pasta lies in its balance. The ricotta brings a velvety creaminess, the lemon adds a zesty pop of freshness, and the spinach sneaks in a healthy dose of greens without weighing the dish down. Every bite is light yet satisfying, and you don’t walk away from the table feeling heavy.
This recipe is also incredibly practical. From start to finish, it takes around 20 minutes, which makes it perfect for busy evenings when you still want something homemade and flavorful. Plus, it uses simple ingredients you probably already have on hand like pasta, garlic, ricotta, lemon, and spinach. Nothing fancy, just good food made better with the right combinations.
And here’s the bonus: it’s a pasta dish that’s secretly nutritious. Spinach is loaded with iron, vitamins A and C, and antioxidants that support your immune system. Ricotta provides protein and calcium, helping to keep you full and energized. Paired with the healthy fats from olive oil and the fresh brightness of lemon, this is the kind of comfort food that makes you feel good after eating it.
Whether you’re cooking for yourself after a long day, making something special for a loved one, or serving a group of friends, Lemon Ricotta Pasta with Spinach is a recipe that fits right in. It’s proof that a simple, wholesome meal can also taste like something straight out of your favorite Italian café.
Why lemon ricotta pasta with spinach is a must-try
This dish is a win for both flavor and convenience. The creamy ricotta creates a luxurious sauce without the need for heavy cream. The lemon zest and juice add a refreshing tang that keeps the pasta from feeling heavy, while the spinach gives you a built-in serving of veggies.
It’s also versatile. Whether you’re cooking for family, hosting friends, or meal prepping for the week, Lemon Ricotta Pasta with Spinach is a dish that adapts beautifully. Bonus: it’s budget-friendly and uses everyday ingredients.
Ingredients you’ll need
Here’s everything you’ll need to make Lemon Ricotta Pasta with Spinach:
- 400g (14 oz) spaghetti, linguine, or penne
- 1 cup ricotta cheese (full-fat works best)
- 2 cups fresh spinach, roughly chopped
- 1 lemon (zest and juice)
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese (optional but recommended)
- Salt and black pepper, to taste
- Red pepper flakes (optional, for heat)
Pro Tip: Use fresh ricotta if you can find it. It’s creamier and has a delicate flavor that makes the sauce taste restaurant-quality.
Step-by-step instructions
1. Cook the pasta.
Fill a large pot with water and add a generous amount of salt. Think about 1 tablespoon per 4 cups of water. This might feel like a lot, but it’s the only chance you have to season the pasta itself. Bring the water to a rolling boil before adding the pasta. Cook until al dente (firm to the bite), which is usually 1–2 minutes less than the package suggests. Before draining, carefully scoop out about 1 cup of the starchy pasta water, this liquid gold will help bring the sauce together later. Drain the pasta but don’t rinse it.
2. Prepare the sauce base.
While the pasta cooks, place a large skillet over medium heat and drizzle in the olive oil. Once it’s warm, add the minced garlic and sauté for 1–2 minutes until it turns lightly golden and releases that mouthwatering aroma. Be sure to stir constantly, garlic can go from perfectly fragrant to burnt and bitter very quickly.
3. Mix the ricotta and lemon.
In a separate bowl, whisk the ricotta, lemon zest, and freshly squeezed lemon juice together until smooth and creamy. The zest adds a fragrant citrus punch, while the juice brightens the whole dish. To make the sauce extra silky, stir in a few spoonfuls of the reserved hot pasta water. This loosens up the ricotta, so it coats the pasta instead of clumping.
4. Combine pasta and sauce.
Transfer the drained pasta directly into the skillet with the garlic oil. Pour in the ricotta-lemon mixture and toss everything together. Don’t worry if it looks a little thick at first, add splashes of pasta water gradually while stirring until you have a glossy, velvety sauce that clings beautifully to every strand of pasta.
5. Add the spinach.
Gently fold the chopped spinach into the pasta and let it wilt from the residual heat. This should only take 1–2 minutes. The spinach will shrink down significantly, so don’t be alarmed if it looks like a lot when you add it. The key here is to let it soften just enough while still keeping its bright green color and fresh flavor.
6. Finish with cheese and seasoning.
Once the spinach is perfectly wilted, sprinkle in the Parmesan cheese and stir it through the pasta. This adds extra creaminess and a subtle salty bite. Taste your pasta and season with salt and freshly ground black pepper. If you love a little heat, finish with a pinch of red pepper flakes.
7. Serve immediately.
Scoop the pasta into warm bowls and garnish with extra lemon zest for brightness and a few fresh spinach leaves for color. The result should look just as good as it tastes, creamy, vibrant, and fresh.
Pro Tip: Add the spinach only at the end. If it cooks too long, it will lose its color and delicate taste. The quick wilting method keeps it tasting fresh and looking beautiful.
Tips for the perfect lemon ricotta pasta with spinach
- Avoid watery sauce: Make sure to drain the ricotta slightly if it’s very wet. This prevents a thin sauce.
- Balance the lemon: Use zest for fragrance and juice for acidity. Start with half a lemon, taste, and add more as needed.
- Choose the right pasta: Short pasta like penne holds sauce in its tubes, while long pasta like spaghetti gives you that classic twirl.
Variations to try
- Protein boost: Add grilled chicken, seared shrimp, or crispy bacon.
- Vegan twist: Use dairy-free ricotta and nutritional yeast instead of Parmesan.
- Different greens: Swap spinach for kale, arugula, or Swiss chard for a new flavor profile.
Serving suggestions
This pasta shines on its own, but you can turn it into a complete meal with:
- A crisp side salad with vinaigrette
- Garlic bread or crusty sourdough
- A chilled glass of Sauvignon Blanc or Pinot Grigio
Storage and meal prep ideas
- Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water or olive oil.
- Freezer: Not recommended, as ricotta loses its texture when frozen.
- Meal prep hack: Cook the pasta and prep the ricotta-lemon sauce separately. Combine just before serving for the freshest flavor.
Pro Tip: If making ahead, undercook the pasta by 1–2 minutes. When you reheat it, it will finish cooking and stay al dente.
FAQ
Yes but blend it first for a smoother texture. Ricotta has a naturally creamy consistency that works best.
Spaghetti and linguine are great for a light, elegant dish, while penne or rigatoni make it heartier.
Yes! Swap ricotta with a dairy-free alternative and use nutritional yeast or vegan Parmesan for topping.
It’s best served fresh, since the ricotta-lemon sauce is at its creamiest when just made. But if you want to prep ahead, you can cook the pasta and whisk together the ricotta and lemon mixture separately. Store them in the fridge, then combine and reheat gently with a splash of pasta water or milk before serving.
If you’d like to turn this into a heartier meal, add a protein like grilled chicken, seared shrimp, or even chickpeas for a vegetarian option. You can also bulk it up with extra veggies like zucchini, broccoli, or peas. They all pair beautifully with the lemon-ricotta flavor.
Final thoughts
Lemon Ricotta Pasta with Spinach is one of those recipes that proves cooking doesn’t have to be complicated to feel special. With just a few fresh ingredients, you get a creamy, tangy, and vibrant pasta dish that’s both comforting and refreshing. The lemon keeps it light, the ricotta makes it velvety, and the spinach gives you that healthy balance we all secretly love when indulging in pasta.
What I adore about this recipe is how versatile it is. You can keep it simple for a quick weeknight dinner, or dress it up with shrimp, chicken, or a chilled glass of white wine for an easy dinner party. It’s the kind of pasta that works for every occasion, from a cozy solo meal to sharing with friends on a sunny afternoon.
The best part? It comes together in about 20 minutes, so you get a dish that tastes gourmet without spending hours in the kitchen. That means more time to relax, enjoy, and savor your meal.
So, the next time you’re craving something creamy yet fresh, skip the heavy sauces and give Lemon Ricotta Pasta with Spinach a try. I promise it will become one of those recipes you’ll want to keep on repeat all spring and summer long.
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kcalA single-serving bowl of creamy lemon ricotta pasta with spinach. Light, fresh, and ready in just 20 minutes – perfect for a quick, nourishing meal.
Ingredients
100g (3.5 oz) spaghetti, linguine, or penne
¼ cup ricotta cheese (full-fat works best)
½ cup fresh spinach, roughly chopped
¼ lemon (zest and juice)
1 small garlic clove, minced
½ tbsp extra virgin olive oil
2 tbsp grated Parmesan cheese (optional but recommended)
Salt and black pepper, to taste
Pinch of red pepper flakes (optional, for heat)
Directions
- Bring a medium pot of salted water to a boil. Cook pasta until al dente, reserving about ¼ cup of pasta water before draining.
- In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
- In a bowl, whisk ricotta with lemon zest and lemon juice until creamy. Add a spoonful of hot pasta water to loosen the mixture.
- Add drained pasta to the skillet with garlic, then pour in the ricotta mixture. Toss well, adding small splashes of pasta water until you get a silky coating.
- Stir in the spinach and let it wilt for 1–2 minutes.
- Finish with Parmesan, salt, black pepper, and red pepper flakes if desired.
- Serve hot, garnished with a little extra lemon zest and a spinach leaf for color.
