Lemon Ricotta Pasta with Spinach is creamy, zesty, and fresh—a quick, comforting dinner bursting with flavor, perfect for weeknights or spring meals.
Ingredients You’ll Need
The beauty of Lemon Ricotta Pasta with Spinach is in its simplicity. Every ingredient here brings something essential: creamy, tangy, zesty, and green. These accessible staples combine for a pasta that tastes like you fussed for hours—even though it comes together in record time!
- Pasta: Use spaghetti, bucatini, or any favorite short pasta for a perfect base that grabs onto the sauce beautifully.
- Whole-milk ricotta: This is what makes the sauce extra creamy and rich—don’t skimp on quality here!
- Lemon zest: Gives the brightest punch of citrusy aroma, waking up all the flavors in the dish.
- Lemon juice: The fresh juice (¼ to ½ cup, to taste) delivers zing and balances the creamy cheese.
- Garlic: Finely minced or grated, it adds depth and a savory backbone to every bite.
- Olive oil: Lends silky body to the sauce and rounds everything out with its fruity richness.
- Grated Parmesan: Brings a salty, umami punch and an extra hint of luxury sprinkled on top.
- Baby spinach: Three cups wilt into the hot pasta, adding beautiful color and sweet earthiness.
- Salt and pepper: Essential for dialing in every flavor to perfection.
- Pasta cooking water: Reserved to thin the sauce just right and make it glossy and clingy.
- Optional garnishes: Red pepper flakes, extra lemon zest, and fresh basil take things over the top.
How to Make Lemon Ricotta Pasta with Spinach
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your chosen pasta until perfectly al dente. Right before you drain, scoop out about half a cup of the starchy pasta water—you’ll need this liquid gold to pull the sauce together. Then drain the pasta and set aside while you prep the sauce.
Step 2: Make the Creamy Ricotta Mixture
In a big mixing bowl (size matters here!), whisk together the whole-milk ricotta, fresh lemon juice, bright lemon zest, minced garlic, olive oil, and grated Parmesan. The mixture should become creamy and smooth, almost like a lemony cheese cloud. Taste and adjust the lemon juice to your liking.
Step 3: Toss Hot Pasta with Ricotta Mixture
While the pasta is still piping hot, add it directly into the bowl of ricotta mixture. This is the moment where everything starts coming together—the residual heat warms the cheese and lets it coat every strand of pasta evenly. Use tongs to toss gently so you don’t break the noodles.
Step 4: Add Reserved Pasta Water
Gradually add the reserved pasta cooking water, one splash at a time. Toss and watch as the sauce magically loosens and turns incredibly glossy. Don’t be afraid to use most or even all of the water; the goal is a silky, creamy finish that clings to the noodles instead of pooling at the bottom.
Step 5: Stir in Baby Spinach
Add the fresh baby spinach right into the steamy pasta and toss until it just wilts. The combination of warmth and movement wilts the spinach quickly without making it soggy. You’ll notice the pasta turning vibrant green in spots—like spring on a plate!
Step 6: Season and Finish
Give your Lemon Ricotta Pasta with Spinach a good seasoning of salt and plenty of cracked black pepper. Toss one last time, then immediately plate up and prepare for the compliments to roll in. The pasta is best served warm and fresh, with all those flavors blending beautifully.
How to Serve Lemon Ricotta Pasta with Spinach
Garnishes
The finishing touches can make all the difference. Try a dusting of extra grated Parmesan, a shower of fresh lemon zest for sparkle, or a sprinkle of red pepper flakes if you want a gentle kick. A handful of torn basil leaves adds gorgeous aroma and a pop of green.
Side Dishes
Serve your Lemon Ricotta Pasta with Spinach alongside crusty bread for mopping up every drop of sauce. A simple arugula or mixed greens salad with a light vinaigrette is the perfect crisp, peppery counterpoint. Roasted asparagus, blistered tomatoes, or garlicky broccolini round out an inviting spring-inspired spread.
Creative Ways to Present
For a casual weeknight, pile the pasta high in a deep bowl and let everyone serve themselves. To impress, twirl individual servings into nests and top with extra cheese and lemon zest. Hosting brunch? Portion smaller amounts in ramekins or cute jars for a charming, buffet-friendly twist.
Make Ahead and Storage
Storing Leftovers
Transfer any remaining Lemon Ricotta Pasta with Spinach to an airtight container and refrigerate within two hours of cooking. It keeps best for up to 2 days—after that, the sauce can start to lose its creamy texture as the pasta absorbs more moisture.
Freezing
While freshly made is best, you can freeze leftovers if needed. Portion into containers, pressing a piece of parchment directly on the surface to limit ice crystals. Thaw in the refrigerator overnight for the best texture, and note that the sauce might be slightly less creamy after freezing.
Reheating
Gently reheat Lemon Ricotta Pasta with Spinach in a skillet over low heat, adding a splash of milk or reserved pasta water to revive creaminess. Stir often and heat just until warmed through, taking care not to overcook the spinach or scorch the cheese.
FAQs
Can I use low-fat ricotta?
Yes, you can substitute low-fat ricotta, but whole-milk ricotta will give you the dreamiest, richest sauce. If you go lighter, expect a sauce that’s a bit less velvety but still delicious!
Does this recipe work with gluten-free pasta?
Absolutely! Lemon Ricotta Pasta with Spinach shines with any pasta, including gluten-free varieties. Just be sure to cook according to the noodle’s specific instructions for the perfect texture.
What protein can I add to make this a complete meal?
Grilled chicken, sautéed shrimp, or even a handful of toasted pine nuts turn this into a heartier main. The bright, creamy sauce pairs well with mild proteins and lets them shine.
Can I swap out the spinach for another green?
Definitely! Try baby arugula for peppery zip, or blanched kale or chard for a more robust flavor. Just be sure to slice or chop larger leaves so they wilt into the warm pasta easily.
Is this dish good for meal prep?
Lemon Ricotta Pasta with Spinach is at its dreamy best fresh, but you can make the ricotta-lemon mixture ahead of time for a speedy dinner. If you prep fully in advance, store components separately and toss together just before serving for best texture.
Final Thoughts
I can’t recommend Lemon Ricotta Pasta with Spinach enough for those nights when you crave something comforting yet light, vibrant yet soothing. Give it a spin tonight—you’ll fall in love with how simple, zesty, and satisfying it is. If you try it, I’d love to hear all about your delicious creations!
More Bright and Comforting Pasta Dishes
If you enjoyed this refreshing Lemon Ricotta Pasta with Spinach, we’ve got more delicious meals to inspire your weeknight cooking. For a creamy twist, try our Creamy Basil Tomato Chicken Pasta Bake. If you want something with a garlicky punch, the Creamy Parmesan Garlic Beef Bowtie Pasta is pure comfort. Seafood lovers will enjoy the zesty flavors of our Cedar Plank Grilled Salmon with Herb Butter. For an oven-baked Italian classic, don’t miss the Ultimate Baked Ziti with Ricotta and Mozzarella. And when you’re in the mood for quick skillet cooking, the One Skillet Garlic Butter Steak Cheese Ravioli brings big flavors with minimal effort.
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Lemon Ricotta Pasta with Spinach Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Lemon Ricotta Pasta with Spinach is a quick and luxurious meal featuring creamy ricotta, bright lemon, and tender spinach. Whipped together in just 15 minutes, it’s a light yet satisfying dish that’s perfect for busy weeknights or when you want something fresh and flavorful without much fuss.
Ingredients
Pasta
- 12 oz pasta (spaghetti, bucatini, or short pasta)
Cheese & Dairy
- 1 cup whole-milk ricotta
- 1/3 cup grated Parmesan (plus extra for serving)
Vegetables & Flavorings
- Zest of 1 lemon
- 1/4 to 1/2 cup freshly squeezed lemon juice
- 2 garlic cloves, minced or grated
- 3 cups baby spinach
Other Pantry Items
- 2 tbsp olive oil
- Salt and pepper, to taste
- Pasta cooking water (reserve about ½ cup)
Optional Garnishes
- Red pepper flakes
- Extra lemon zest
- Fresh basil
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta cooking water before draining the pasta.
- Prepare the Ricotta Mixture: While the pasta cooks, in a large bowl whisk together the ricotta, freshly squeezed lemon juice, lemon zest, minced garlic, olive oil, and grated Parmesan. Whisk until creamy and smooth.
- Combine Pasta and Sauce: Add the hot, drained pasta directly into the ricotta mixture. Toss gently to evenly coat all the noodles in the sauce.
- Adjust Consistency: Gradually pour in the reserved pasta cooking water, a splash at a time, tossing until the sauce reaches a silky, creamy consistency that clings to the pasta.
- Add Spinach: Stir in the baby spinach and toss until it just wilts from the heat of the pasta and sauce.
- Season: Season generously with salt and pepper to taste, adjusting as needed for balance and brightness.
- Serve: Serve immediately, garnished with extra Parmesan, lemon zest, red pepper flakes, and fresh basil if desired.
Notes
- For extra protein, toss in some grilled chicken or white beans.
- If you prefer a vegan version, use vegan ricotta and Parmesan alternatives.
- Penne or shell pasta also work well for this recipe.
- Adjust the amount of lemon juice to suit your taste for brightness.
- This dish is best served fresh, but leftovers can be stored and gently reheated with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 2g
- Sodium: 385mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 28mg