Lemon Ricotta Pasta with Spinach Recipe

Introduction

This lemon ricotta pasta with spinach is a bright and creamy dish that comes together quickly for a satisfying meal. The combination of tangy lemon, rich ricotta, and fresh spinach creates a perfect balance of flavors that’s both comforting and refreshing.

Ingredients

• 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
• 1 cup (9oz/250 grams) whole-milk ricotta
• 8 oz (230 grams) fresh baby spinach, washed
• 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
• 1 unwaxed lemon, zest and juice
• 3 lemon wedges, to serve (optional)
• 1 Tbsp extra virgin olive oil, plus extra for drizzling
• 1 garlic clove, grated or pressed
• Salt and black pepper, to taste

Instructions

1. Step 1: In a large pot of boiling salted water, cook the pasta according to package directions until al dente. Meanwhile, prepare the ricotta sauce.
2. Step 2: In a medium bowl, combine ricotta, olive oil, grated Parmesan, garlic, lemon zest, and lemon juice. Season with 1/4 teaspoon salt and a pinch of black pepper. Stir well and adjust seasoning to taste.
3. Step 3: During the last minute of the pasta’s cooking time, reserve 1/2 cup of the pasta cooking water. Then, add the spinach to the pot, stirring and pushing the leaves down to submerge them.
4. Step 4: After one minute, drain the pasta and spinach, then return them to the pot.
5. Step 5: Add the ricotta sauce and some reserved cooking water to the pot. Stir thoroughly to coat the pasta in the sauce, adding more water as needed to achieve a smooth, creamy texture.
6. Step 6: Serve immediately, garnished with extra grated or shaved Parmesan, a drizzle of olive oil, and lemon wedges if desired. For a little heat, try adding a pinch of red pepper flakes. Enjoy!

Tips & Variations

• Use any pasta shape you like—this recipe works well with long or short pasta.
• For a lighter version, substitute part of the ricotta with Greek yogurt.
• Add toasted pine nuts or walnuts for extra crunch and flavor.
• Try fresh herbs like basil or parsley for a fragrant twist.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or olive oil to restore creaminess. Avoid microwaving directly to prevent the sauce from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain the spinach well before adding it to the pasta to avoid excess water making the sauce runny.

Is this recipe suitable for a vegan diet?

This recipe contains dairy (ricotta and Parmesan), so it’s not vegan-friendly. However, you can substitute vegan ricotta and Parmesan alternatives to make it vegan.

Lemon Ricotta Pasta with Spinach Recipe

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★★★★★

4.9 from 77 reviews

This Lemon Ricotta Pasta with Spinach is a quick and creamy Italian-inspired dish combining tender pasta, fresh baby spinach, and a luscious ricotta-lemon sauce. Bursting with bright citrus notes and subtle garlic, it’s perfect for a light yet satisfying meal served with a sprinkle of Parmesan and an optional drizzle of olive oil.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli)

Sauce

• 1 cup (9oz/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

Vegetables

• 8 oz (230 grams) fresh baby spinach, washed

Optional Garnish

• 3 lemon wedges, to serve
• Red pepper flakes, to taste

Instructions

1. Cook the pasta: In a large pot of boiling salted water, cook the pasta according to the package directions until al dente. This ensures the pasta is tender but still has a slight bite.
2. Prepare the ricotta sauce: While the pasta cooks, combine ricotta, olive oil, grated Parmesan, grated garlic, lemon zest, and lemon juice in a medium bowl. Season with 1/4 teaspoon of salt and a generous pinch of black pepper. Stir thoroughly to make a creamy, flavorful sauce. Taste and adjust seasoning as needed.
3. Cook the spinach: In the last minute of the pasta’s cooking time, reserve 1/2 cup of pasta cooking water. Add the fresh baby spinach to the boiling pasta water, stir well, and push the leaves down to submerge fully. Allow the spinach to wilt for about 1 minute.
4. Drain and combine: Drain the pasta and spinach together, then return them to the same pot.
5. Mix pasta with sauce: Add the ricotta sauce to the pasta and spinach. Pour in part of the reserved pasta water and stir vigorously to evenly coat the pasta. Add additional cooking water little by little until the sauce achieves a smooth, creamy texture.
6. Serve: Serve immediately, garnished with extra grated or shaved Parmesan cheese and a drizzle of extra virgin olive oil. Optionally, add lemon wedges for extra freshness and a pinch of red pepper flakes for a spicy kick if desired. Enjoy this bright, comforting meal warm.

Notes

• Use whole-milk ricotta for the creamiest, richest sauce.
• Be sure to reserve some pasta water; its starch helps loosen and bind the sauce perfectly.
• Fresh baby spinach wilts quickly and adds vibrant color and nutrients.
• Adjust the amount of lemon juice and zest based on your preference for brightness.
• For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.
• Red pepper flakes are optional but add a nice heat contrast.
• The dish is best served immediately to enjoy the creamy texture.

Keywords: lemon ricotta pasta, spinach pasta, creamy pasta recipe, quick Italian dinner, vegetarian pasta, lemon pasta sauce