Introduction

This Lemon Spinach Pasta is a bright and creamy dish, perfect for a quick weeknight dinner. Combining fresh spinach, zesty lemon, and rich ricotta, it’s both satisfying and refreshing.

Ingredients

12 ounces rigatoni (or other pasta)
10 ounces spinach
1½ cups ricotta (or dairy-free ricotta)
1 tablespoon extra virgin olive oil
1 cup parmesan cheese (grated, or dairy-free cheese)
1 teaspoon lemon zest (or more to taste)
⅛ teaspoon nutmeg (grated)
1 teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: Cook the rigatoni in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving about ½ cup of pasta water.
Step 2: While pasta cooks, heat the olive oil in a large skillet over medium heat. Add the spinach and sauté until wilted, about 2–3 minutes. Remove from heat.
Step 3: In a large bowl, combine the ricotta, lemon zest, nutmeg, salt, and black pepper. Mix well.
Step 4: Add the cooked pasta, sautéed spinach, and half of the parmesan cheese to the ricotta mixture. Toss gently, adding reserved pasta water a little at a time to reach a creamy consistency.
Step 5: Serve topped with the remaining parmesan cheese. Adjust seasoning with salt or lemon zest if desired.

Tips & Variations

Use fresh lemon juice along with zest for an extra citrusy flavor.
Swap spinach for kale or arugula for a different green twist.
Add toasted pine nuts or walnuts for crunch and texture.
For a vegan version, use dairy-free ricotta and parmesan alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or olive oil to restore creaminess.

How to Serve

The image shows four different pasta dishes arranged in a square collage on a white marbled surface. The top left dish is a colorful bowtie pasta salad with bright yellow corn kernels, red cherry tomatoes, sun-dried tomatoes, white beans, and green cucumber pieces mixed in, with herbs scattered throughout. The top right dish features short shell pasta coated with a thick, vibrant green pesto sauce, topped with fresh green basil leaves, small broccoli florets, and shaved pale yellow cheese. The bottom left dish is a plate of pasta rings served in a rich red tomato sauce with chunks of eggplant, garnished with fresh green basil leaves and white grated cheese. The bottom right dish is creamy fettuccine pasta with a layer of sliced mushrooms mixed in a light beige creamy sauce, with black pepper specks visible, all in a white bowl. Each dish is presented clearly and attractively, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any pasta shape will work well, although rigatoni, penne, or fusilli hold the sauce nicely due to their ridges and shape.

Is it necessary to sauté the spinach first?

Sautéing the spinach softens it and reduces excess moisture, preventing a watery sauce. You can also wilt it directly in the pasta water, but draining well is important.

Lemon Spinach Pasta Recipe

Print Recipe

★★★★★

4.8 from 97 reviews

This Lemon Spinach Pasta is a bright, creamy, and satisfying dish featuring rigatoni pasta tossed with fresh spinach, ricotta cheese, Parmesan, and a refreshing hint of lemon zest. It’s a simple yet elegant recipe perfect for weeknight dinners or a light lunch, combining nutritious greens with indulgent cheese and zesty flavors to create a balanced and flavorful pasta bowl.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Pasta

12 ounces rigatoni (or other pasta)

Vegetables

10 ounces spinach

Dairy & Cheese

1½ cups ricotta (or dairy-free ricotta)
1 cup parmesan cheese (grated, or dairy-free cheese)

Other Ingredients

1 tablespoon extra virgin olive oil
1 teaspoon lemon zest (or more to taste)
⅛ teaspoon nutmeg (grated)
1 teaspoon salt
¼ teaspoon black pepper

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta, reserving about a cup of pasta water, and set aside.
Sauté the Spinach: In a large skillet, heat the extra virgin olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with a pinch of salt and pepper to enhance the flavor.
Combine Ingredients: Lower the heat and add the cooked pasta to the skillet with spinach. Stir in the ricotta cheese, grated Parmesan, lemon zest, nutmeg, salt, and black pepper. Toss everything together gently to coat the pasta evenly. Add small amounts of reserved pasta water as needed to achieve a creamy consistency.
Adjust Seasonings and Serve: Taste the pasta and adjust seasoning with more salt, pepper, or lemon zest if desired. Serve warm, garnished with additional Parmesan or lemon zest if you like.

Notes

For a vegan or dairy-free version, substitute ricotta and Parmesan with plant-based alternatives.
Use fresh lemon zest to brighten the flavor; bottled lemon zest will not provide the same freshness.
Add a pinch of crushed red pepper flakes for a subtle spicy kick.
Reserve some pasta water when draining to help create a smooth and creamy sauce.

Keywords: Lemon Spinach Pasta, easy pasta recipe, creamy pasta, vegetarian pasta, lemon ricotta pasta