Introduction

This Lemon Ricotta Pasta with Spinach is a bright, creamy dish that comes together in just minutes. The fresh lemon zest and juice add a refreshing twist to the smooth ricotta, while spinach adds color and nutrition. It’s a simple yet elegant meal perfect for any weeknight.

Lemon Ricotta Pasta with Spinach Recipe - Recipe Image

Ingredients

8 oz pasta (linguine or spaghetti)
1 cup whole milk ricotta cheese
1 lemon, zested and juiced
1 clove garlic, finely grated
2 cups fresh spinach
1/2 cup reserved pasta water
Salt, to taste
Black pepper, to taste
1 tbsp olive oil (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Step 2: In a large bowl, mix ricotta, lemon zest, lemon juice, garlic, salt, and pepper until smooth.
Step 3: Return the drained pasta to the pot. Add the spinach and stir gently until the spinach wilts.
Step 4: Add the hot pasta and spinach to the ricotta mixture. Toss everything together, gradually adding reserved pasta water until the sauce becomes creamy.
Step 5: Taste and adjust seasonings as needed. Serve warm with extra lemon zest or a drizzle of olive oil if desired.

Tips & Variations

Use fresh herbs like basil or parsley for an extra flavor boost.
Swap spinach for arugula or kale for a different texture and taste.
Add toasted pine nuts or grated Parmesan cheese to enhance the dish.
If you want a richer sauce, stir in a tablespoon of butter or cream.
For a vegan version, substitute ricotta with a plant-based cheese alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwaving, which can cause the ricotta to separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, feel free to use your favorite pasta shape. Linguine and spaghetti work well, but penne or fusilli can also hold the creamy sauce nicely.

How can I make this dish ahead of time?

You can prepare the ricotta mixture and cook the pasta in advance, but combine them just before serving to keep the spinach fresh and the sauce creamy.

Lemon Ricotta Pasta with Spinach Recipe

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★★★★★

4.5 from 106 reviews

Lemon Ricotta Pasta with Spinach is a light and creamy pasta dish that combines zesty lemon, fluffy ricotta cheese, and fresh spinach with perfectly cooked linguine or spaghetti. This quick and easy recipe is perfect for a fresh, flavorful weeknight meal with a bright and creamy sauce made from simple ingredients.

Author: Isabella
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

Pasta

8 oz linguine or spaghetti

Cheese and Dairy

1 cup whole milk ricotta cheese

Produce

1 lemon, zested and juiced
1 clove garlic, finely grated
2 cups fresh spinach

Other

1/2 cup reserved pasta water
Salt, to taste
Black pepper, to taste
1 tbsp olive oil (optional)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes depending on the type. Reserve 1 cup of pasta water before draining the pasta.
Prepare the Ricotta Mixture: In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, finely grated garlic, salt, and black pepper. Mix until smooth and well blended to create a creamy sauce base.
Wilt the Spinach: Return the drained pasta to the cooking pot over low heat. Add the fresh spinach and stir gently until the spinach is wilted, which should take about 1-2 minutes.
Combine Ingredients: Transfer the hot pasta and wilted spinach into the bowl with the ricotta mixture. Toss everything together, gradually adding reserved pasta water as needed to loosen the sauce and make it creamy and coating evenly.
Adjust and Serve: Taste the pasta and adjust seasoning with additional salt and pepper if necessary. Serve warm, optionally garnished with extra lemon zest or a drizzle of olive oil for enhanced flavor.

Notes

Use whole milk ricotta for a creamier texture; part-skim ricotta can be used but will result in a less rich sauce.
Reserve enough pasta water to help emulsify and create a silky pasta sauce.
Fresh spinach can be substituted with baby kale or arugula for a different flavor profile.
If you prefer a stronger garlic flavor, add an extra clove of finely grated garlic.
This dish is best served immediately to enjoy the creamy texture fully.

Keywords: lemon ricotta pasta, spinach pasta, creamy pasta recipe, easy vegetarian pasta, quick pasta dish