Name: Zesty Lemon Ricotta and Spinach Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 ounces pasta (spaghetti, penne, or rigatoni); 1 cup ricotta cheese; 3 cups fresh spinach; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Grated Parmesan cheese (optional, for topping)

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This zesty lemon ricotta and spinach pasta is the kind of dish I love when I want something fresh, creamy, and satisfying without spending hours in the kitchen. The ricotta gives the sauce a luscious creaminess, the lemon brightens everything up, and the spinach adds a healthy, earthy balance. It’s quick enough for a weeknight but feels elegant enough for a special dinner.

Why You’ll Love This Recipe

I love this pasta because it’s light yet comforting at the same time. The ricotta creates a smooth, velvety sauce without being too heavy, and the lemon zest keeps every bite refreshing. The spinach wilts beautifully into the pasta, making it a one-pot meal full of flavor and nutrition. It’s simple, vibrant, and always leaves me wanting seconds. Zesty Lemon Ricotta and Spinach Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (spaghetti, penne, or rigatoni)
Ricotta cheese
Fresh spinach
Lemon juice
Lemon zest
Olive oil
Garlic, minced
Salt
Black pepper
Parmesan cheese (optional, for topping)

Directions

I cook the pasta in salted boiling water until al dente, then reserve about 1 cup of pasta water before draining.
In a large skillet, I heat olive oil and sauté garlic until fragrant.
I add the spinach and cook until just wilted.
In a bowl, I whisk ricotta, lemon juice, lemon zest, salt, and black pepper together.
I add the drained pasta to the skillet with spinach, then stir in the ricotta mixture, loosening with reserved pasta water until creamy.
I toss everything together until the pasta is coated and silky.
I serve it warm with Parmesan sprinkled on top if I like.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 15 minutes to cook, so the whole dish comes together in around 25 minutes.

Variations

Sometimes I add grilled chicken or shrimp for extra protein. If I want more richness, I stir in a splash of heavy cream with the ricotta. For a nutty touch, I like topping the pasta with toasted pine nuts or walnuts. I also sometimes swap spinach with arugula or kale for a different green.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently on the stove with a splash of water or milk to loosen the sauce. The microwave works as well, though I stir halfway through so it reheats evenly.

FAQs

Can I use another cheese instead of ricotta?

Yes, I sometimes use mascarpone or cream cheese for a similar creamy texture, though the flavor will be slightly richer.

Do I have to use fresh spinach?

No, I use frozen spinach sometimes—just thaw and drain it well before adding it to the pasta.

Can I make this recipe vegan?

Yes, I swap ricotta for a plant-based ricotta alternative and use nutritional yeast instead of Parmesan.

What pasta shape works best?

I usually use short pasta like penne or rigatoni, but spaghetti or linguine also work beautifully.

Can I make the sauce ahead of time?

I prefer making the ricotta sauce fresh, but I sometimes mix the ricotta, lemon, salt, and pepper in advance and store it in the fridge until I’m ready to cook.

Conclusion

This zesty lemon ricotta and spinach pasta is a simple, bright, and creamy dish that I never get tired of making. The fresh lemon flavor, creamy ricotta, and tender spinach come together in perfect harmony. Once I started making it at home, it quickly became one of my favorite go-to pasta recipes.