Name: Lemon Ricotta Pasta with Spinach Recipe
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Cuisine: Italian
Ingredients: 1/2 lb (8 oz / 220 grams) pasta (spaghetti, linguine, penne, fusilli); 1 cup (9 oz / 250 grams) whole-milk ricotta; 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve; 1 unwaxed lemon, zest and juice; 1 Tbsp extra virgin olive oil, plus extra for drizzling; 1 garlic clove, grated or pressed; salt and black pepper, to taste; 8 oz (230 grams) fresh baby spinach, washed; 3 lemon wedges, to serve (optional)

Jump to Recipe· 4.1 from 41 reviews

If you’re craving a pasta dish that feels fresh, bright, and effortlessly satisfying, this Lemon Ricotta Pasta with Spinach Recipe is your new best friend. Combining the creamy indulgence of ricotta cheese with the zing of lemon and the vibrant green of baby spinach, it’s a perfect weeknight meal that comes together in under 15 minutes. This dish manages to be light yet rich, simple yet bursting with flavor, making it an absolute joy to cook and even more of a pleasure to eat.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with three main layers: a base of soft white cheese curds, topped with a drizzle of golden-yellow olive oil, and a sprinkle of black pepper. A silver spoon rests inside the bowl, partly submerged in the mixture. To the top right of the bowl, there is a small white bowl holding finely shredded white cheese, resting on a green cloth. On the top left, a glass bottle filled with golden olive oil is visible, and below it is a whole bright yellow lemon placed next to a silver grater on the marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Lemon Ricotta Pasta with Spinach Recipe lies in its straightforward ingredients, each playing a small but mighty role. From fresh spinach adding a pop of color and nutritious punch to tangy lemon zest that brightens the whole dish, every item brings something special to the table.

Pasta (½ lb | 8oz | 220 grams): Choose your favorite type—spaghetti, linguine, penne, or fusilli—to provide that perfect al dente base.
Whole-milk ricotta (1 cup | 9oz | 250 grams): The star of the sauce, delivering creamy richness and a luscious texture.
Fresh baby spinach (8 oz | 230 grams): Adds vibrant color, a hearty earthiness, and a boost of greens to balance the creaminess.
Grated Parmesan cheese (⅓ cup | 35 grams): Infuses a savory umami depth, plus extra for sprinkling on top.
Unwaxed lemon (zest and juice): The secret zing factor—its fresh citrusy brightness cuts through the richness beautifully.
Lemon wedges (optional, for serving): Perfect for those who want an extra splash of tang right at the table.
Extra virgin olive oil (1 Tbsp): Smooth, fruity, and essential to create the sauce’s sheen and mouthfeel.
Garlic clove (1, grated or pressed): Offers an aromatic kick that rounds out the flavors perfectly.
Salt and black pepper (to taste): Simple seasonings that bring everything together harmoniously.

How to Make Lemon Ricotta Pasta with Spinach Recipe

Step 1: Cook the Pasta

Start with a large pot of boiling salted water and cook your pasta according to the package instructions until al dente. Cooking it just right means it will hold the creamy sauce beautifully without getting mushy, so keep an eye on the timing!

Step 2: Prepare the Ricotta Sauce

While the pasta cooks, whisk together the ricotta, olive oil, grated Parmesan, garlic, lemon zest, and fresh lemon juice in a medium bowl. Season it with a quarter teaspoon of salt and a generous pinch of black pepper. This creamy, tangy mixture will be your luscious sauce, so taste and tweak the seasoning until it feels just right for you.

Step 3: Wilt the Spinach

In the last minute of the pasta’s cooking time, scoop out half a cup of the starchy pasta water and set it aside. Then add the spinach directly to the boiling pasta water and gently stir to submerge the leaves. The spinach will wilt quickly, softening perfectly and absorbing some of that pasta flavor.

Step 4: Combine Everything

Drain the pasta and spinach together and return them to the pot. Pour in the ricotta sauce and toss gently to coat every strand and leaf with creamy goodness. Use the reserved pasta water a little at a time to loosen the sauce to a smooth, silky consistency. That trick makes the sauce cling beautifully to the pasta without getting heavy or clumpy.

Step 5: Serve Immediately

Dish out the pasta right away while it’s still warm and saucy. The freshness of this Lemon Ricotta Pasta with Spinach Recipe shines brightest right off the stove!

How to Serve Lemon Ricotta Pasta with Spinach Recipe

A close-up of spaghetti pasta twisted on a fork, covered in creamy white sauce mixed with small pieces of green spinach leaves, some black pepper sprinkled on top, all placed on a white plate with a bit of lemon wedge visible on the side, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A generous sprinkle of freshly grated or shaved Parmesan cheese adds a salty, nutty finish that complements the flavors nicely. A drizzle of extra virgin olive oil on top gives it a glossy look and an extra layer of richness. If you love a bit of heat, a pinch of red pepper flakes will wake up your taste buds wonderfully. Finish with lemon wedges for anyone who wants to add a burst of fresh citrus right before eating.

Side Dishes

Since this pasta is light but satisfying, pairing it with a crisp green salad dressed in a simple vinaigrette keeps the meal fresh and balanced. A crusty bread or garlic bread also works beautifully to soak up any leftover sauce. For a heartier option, roasted or grilled vegetables like asparagus or zucchini can add a wonderful textural contrast.

Creative Ways to Present

Serve the pasta in shallow bowls or rustic plates to showcase the delicate spinach leaves peeking through the creamy sauce. You can top individual servings with a little extra lemon zest or finely chopped fresh herbs like basil or parsley for a pretty pop of color. For a fun twist, try adding toasted pine nuts or slivered almonds on top for crunch and an extra nutty flavor.

Make Ahead and Storage

Storing Leftovers

This Lemon Ricotta Pasta with Spinach Recipe keeps well refrigerated in an airtight container for up to 2 days. The sauce may thicken as it cools but stirs back to life beautifully with a splash of water or olive oil.

Freezing

Because of the fresh lemon juice and delicate spinach, freezing this dish isn’t ideal as textures may suffer. It’s best enjoyed fresh or refrigerated for quick next-day meals.

Reheating

To warm leftovers, gently reheat in a skillet over low heat with a bit of water or olive oil to loosen the sauce. Stir frequently to prevent sticking, and avoid microwave reheating if possible, as it can make the ricotta grainy.

FAQs

Can I use frozen spinach instead of fresh?

While fresh baby spinach is best for texture and flavor, you can use frozen spinach in a pinch. Just make sure to thaw and thoroughly drain it to avoid excess water that could dilute the sauce.

What pasta shapes work best for this recipe?

This recipe is very versatile—all kinds of pasta like spaghetti, linguine, penne, or fusilli will work. Choose your favorite shape or what you have on hand; the creamy lemon ricotta sauce clings well to most types.

How can I make this recipe vegan or dairy-free?

Substitute the ricotta and Parmesan with plant-based cheeses or nut-based ricotta alternatives. Use olive oil generously, skip the Parmesan or replace it with nutritional yeast for that cheesy flavor.

Is this pasta dish suitable for meal prep?

Yes! It’s a speedy, healthy option to prepare in advance for busy days. Store the components separately if possible and combine before serving to keep the spinach fresh and avoid the sauce thickening too much.

Can I add protein to make it more filling?

Absolutely! Cooked chicken, shrimp, or crispy pancetta would all elevate this Lemon Ricotta Pasta with Spinach Recipe nicely, adding a savory element without overpowering the bright lemony flavor.

Final Thoughts

This Lemon Ricotta Pasta with Spinach Recipe is truly one of those dishes that feels like a warm hug on a plate—quick to make, comforting yet fresh, and endlessly satisfying. It’s the perfect way to brighten up any weeknight dinner with minimal fuss and maximum flavor. I can’t wait for you to try it and make it a new favorite in your kitchen!