I love making this lemon ricotta pasta with spinach when I want something creamy, fresh, and comforting without feeling too heavy. The ricotta creates a silky sauce, while the lemon adds brightness that keeps everything light and balanced. It’s one of my favorite quick pasta dishes for busy evenings.
Why You’ll Love This Recipe
I love how fast this dish comes together. I can prepare the sauce while the pasta cooks, and everything blends beautifully in just minutes.
I also appreciate how the flavors feel both comforting and refreshing at the same time. The creamy ricotta pairs perfectly with the fresh spinach and citrusy lemon, creating a simple but satisfying meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces pasta (penne, fettuccine, or spaghetti)
1 cup whole milk ricotta cheese
1 tablespoon olive oil
2 cloves garlic, minced
2 cups fresh spinach
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup reserved pasta water
Directions
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I bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
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Before draining, I reserve about 1/4 cup of the pasta cooking water.
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In a large skillet, I heat the olive oil over medium heat and sauté the minced garlic for about 30 seconds until fragrant.
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I add the fresh spinach and cook until wilted.
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In a bowl, I mix the ricotta, lemon zest, lemon juice, Parmesan cheese, salt, and black pepper until smooth.
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I add the drained pasta to the skillet with the spinach.
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I spoon the ricotta mixture over the pasta and toss gently, adding a little reserved pasta water to create a creamy sauce.
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I stir until everything is evenly coated and creamy.
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I adjust seasoning if needed and serve warm with extra Parmesan on top.
Servings and timing
This recipe serves about 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
I sometimes add grilled chicken or shrimp for extra protein.
For a bit of heat, I sprinkle in red pepper flakes. If I want extra richness, I stir in a small knob of butter at the end.
I also enjoy adding fresh basil or arugula for an extra layer of freshness.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I add a splash of water or milk and warm it gently on the stovetop or in the microwave, stirring occasionally to keep the sauce creamy.
FAQs
Can I use low-fat ricotta?
Yes, I can use low-fat ricotta, though the sauce will be slightly less creamy. I sometimes add a small splash of milk to loosen it.
Can I substitute frozen spinach?
Yes, I thaw and squeeze out as much moisture as possible before adding it to the skillet.
What pasta shape works best?
I like using penne or fettuccine because they hold the creamy sauce well, but spaghetti works nicely too.
Is this recipe vegetarian?
Yes, it’s vegetarian as written. I just make sure to use vegetarian Parmesan if needed.
Can I make this ahead of time?
I prefer serving it fresh, but I can prepare it a few hours in advance and gently reheat it before serving, adding a little liquid to refresh the sauce.
Conclusion
I find this lemon ricotta pasta with spinach to be a perfect balance of creamy comfort and fresh brightness. It’s simple, flavorful, and easy enough for any night of the week. Whenever I want a satisfying pasta dish that doesn’t feel too heavy, I make this recipe and enjoy every creamy, lemony bite.
PrintDelicious Lemon Ricotta Pasta And Spinach
This lemon ricotta pasta with spinach is creamy, fresh, and comforting without feeling heavy. Silky ricotta creates a smooth sauce while bright lemon and tender spinach add balance and flavor, making it a perfect quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 12 ounces pasta (penne, fettuccine, or spaghetti)
- 1 cup whole milk ricotta cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- Reserve 1/4 cup of the pasta cooking water before draining.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic for about 30 seconds until fragrant.
- Add fresh spinach and cook until wilted.
- In a bowl, mix ricotta, lemon zest, lemon juice, Parmesan cheese, salt, and black pepper until smooth.
- Add drained pasta to the skillet with spinach.
- Spoon the ricotta mixture over the pasta and toss gently, adding reserved pasta water as needed to create a creamy sauce.
- Stir until evenly coated and creamy. Adjust seasoning if needed.
- Serve warm with extra Parmesan if desired.
Notes
- Add grilled chicken or shrimp for extra protein.
- Sprinkle red pepper flakes for a touch of heat.
- Stir in a small knob of butter for extra richness.
- Use thawed and well-drained frozen spinach if fresh is unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or milk to keep the sauce creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 45 mg
