If you’re craving a bright, creamy, and utterly comforting dish, this Lemon Ricotta Pasta with Spinach Recipe is a total game-changer. Imagine perfectly cooked pasta tossed in a luscious ricotta and lemon-infused sauce, studded with vibrant baby spinach that adds a fresh, tender bite. The gentle tang of lemon zest and juice blends beautifully with the rich ricotta, while a hint of garlic and the nutty Parmesan elevate every forkful. It’s deceptively simple to make yet packed with layers of flavor that’ll leave you wanting seconds and sharing the recipe with everyone you know.
Ingredients You’ll Need
There’s something so satisfying about using simple, fresh ingredients that come together effortlessly to create a dish bursting with flavor, texture, and color. Each ingredient here plays a special role, from the creamy ricotta adding silkiness to the zingy lemon brightening up the entire plate.
- Pasta (1/2 lb / 8 oz / 220 grams): Choose spaghetti, linguine, penne, or fusilli — your favorite type works wonderfully, just cook to al dente for perfect bite.
- Whole-milk ricotta (1 cup / 9 oz / 250 grams): This gives the sauce its creamy, dreamy texture, balancing richness with lightness.
- Fresh baby spinach (8 oz / 230 grams): Washed and ready, spinach provides vibrant color and healthy greens, wilting nicely into the warm pasta.
- Grated Parmesan cheese (1/3 cup / 35 grams): Adds a savory, salty punch that complements the creaminess and lemon perfectly; keep extra for garnish.
- Unwaxed lemon zest and juice (from 1 lemon): The star ingredient for bright, citrusy flavor that lifts the whole dish effortlessly.
- Lemon wedges (3, optional): Great for serving alongside to intensify that fresh lemon flavor if you like.
- Extra virgin olive oil (1 Tbsp, plus more to drizzle): Adds silky smoothness and a touch of fruity richness to the sauce and finished dish.
- Garlic clove (1, grated or pressed): Just enough to bring a subtle aroma and depth without overpowering the lemon’s brightness.
- Salt and black pepper (to taste): Essential seasonings that bring all the flavors into harmony.
How to Make Lemon Ricotta Pasta with Spinach Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook your chosen pasta until al dente. This means the pasta should be tender but still have a slight bite — perfect for holding the luscious ricotta sauce without becoming mushy. Reserve a cup of the pasta water before draining; this starchy water is pure gold for adjusting the sauce consistency later on.
Step 2: Prepare the Spinach
While the pasta cooks, heat that tablespoon of extra virgin olive oil in a large skillet over medium heat. Toss in the grated garlic for just about 30 seconds to release its fragrance, making sure it doesn’t brown or become bitter. Then add the fresh baby spinach and gently wilt it, stirring almost constantly. The spinach should soften and reduce in volume but remain vibrantly green, contributing a fresh and slightly earthy balance to the creamy sauce.
Step 3: Make the Lemon Ricotta Sauce
In a mixing bowl, combine the whole-milk ricotta with the lemon zest and freshly squeezed lemon juice. Stir in the grated Parmesan cheese, then season with salt and black pepper to taste. This mixture is your sauce base, incredibly creamy with bursts of citrus that brighten every spoonful. The lemon’s acidity cuts through the richness of the ricotta, creating a harmonious balance.
Step 4: Combine Pasta, Spinach, and Sauce
Add the drained pasta straight into the skillet with the wilted spinach, then dollop your lemon ricotta mixture on top. Toss everything gently but thoroughly, adding reserved pasta water a tablespoon at a time until the sauce clings beautifully to each strand or piece of pasta. The warming pasta softens the ricotta sauce just enough to coat everything in a silky, tangy embrace. Give it a final taste and adjust seasoning if needed.
Step 5: Finish with a Drizzle and Serve
Transfer your bright and creamy pasta to serving bowls and drizzle a touch more olive oil on top for sheen and flavor. Add a sprinkle of extra Parmesan and, if you like, those fresh lemon wedges alongside for an optional zesty kick.
How to Serve Lemon Ricotta Pasta with Spinach Recipe
Garnishes
Simple garnishes go a long way here. A scattering of fresh basil or parsley adds a lovely herbaceous note, while some crunchy toasted pine nuts provide texture contrast. A final grating of Parmesan cheese or a drizzle of high-quality olive oil makes the dish look and taste surprisingly luxurious with little effort.
Side Dishes
This pasta pairs beautifully with crisp green salads dressed lightly with lemon vinaigrette to echo the fresh citrus theme. Garlic bread or focaccia are also delicious accompaniments, perfect for mopping up any leftover creamy sauce—plus, who doesn’t love a side that doubles as a utensil?
Creative Ways to Present
For a dinner party, serve this Lemon Ricotta Pasta with Spinach Recipe in shallow bowls garnished with edible flowers or microgreens for an elegant touch. You could also layer the pasta in a glass baking dish and bake it briefly with extra Parmesan for a subtle crusty top, transforming a quick weeknight meal into a showstopper.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the fridge for up to three days. The flavors actually develop wonderfully after resting, though the spinach might become a bit softer. Give it a quick stir before reheating to redistribute the sauce nicely.
Freezing
While this pasta is best enjoyed fresh, it can be frozen if needed. Portion it out into freezer-safe containers and freeze for up to two months. Thaw overnight in the fridge before reheating. Note that the texture of the ricotta may change slightly after freezing but the flavor will remain delightful.
Reheating
Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring in a splash of water or broth if the sauce seems too thick. This helps restore the creamy sauce to its fresh-from-the-stove consistency.
FAQs
Can I use other greens instead of spinach?
Absolutely! Baby kale, Swiss chard, or arugula make great substitutes—just adjust cooking time since some greens wilt faster than others. Spinach is the mildest and quickest, but feel free to experiment.
Is it possible to make this dish vegan?
To make a vegan version of the Lemon Ricotta Pasta with Spinach Recipe, substitute the ricotta with a plant-based version or blended tofu, and use nutritional yeast or vegan Parmesan alternatives. Olive oil and fresh lemon juice will keep the dish bright and tasty.
How can I make the sauce thicker or thinner?
If your sauce is too thick, adding a bit of reserved pasta water gradually helps thin it out while keeping it creamy. To thicken, reduce the pasta water amount or use a slightly firmer ricotta.
What type of pasta works best for this recipe?
Long pasta shapes like spaghetti or linguine work wonderfully to coat the sauce well, but short pasta like penne or fusilli also hold the sauce nicely thanks to their curves and ridges. Pick what you love most!
Can I add protein to this pasta?
Definitely. Grilled chicken, sautéed shrimp, or crisped pancetta make delicious additions that complement the creamy lemon ricotta and spinach without overpowering the dish.
Final Thoughts
There’s nothing quite like the simple pleasure of a homemade meal that feels both fresh and indulgent, and this Lemon Ricotta Pasta with Spinach Recipe delivers that in every bite. Whether you’re cooking for a quick weeknight dinner or impressing guests, it’s a recipe that brings comfort, brightness, and a little bit of magic to your table. Give it a try—you might just find your new go-to pasta!
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Lemon Ricotta Pasta with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A refreshing and creamy Lemon Ricotta Pasta with fresh baby spinach, combining the tang of lemon zest and juice with smooth ricotta and Parmesan cheese for a light yet satisfying meal. Ready in just 25 minutes, this pasta dish is perfect for a quick weeknight dinner or a delightful lunch.
Ingredients
Pasta and Cheese
- 1/2 lb (8 oz / 220 grams) pasta of choice (spaghetti, linguine, penne, fusilli…)
- 1 cup (9 oz / 250 grams) whole-milk ricotta
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
Vegetables and Flavorings
- 8 oz (230 grams) fresh baby spinach, washed
- Zest and juice of 1 unwaxed lemon
- 3 lemon wedges, for serving (optional)
- 1 Tbsp extra virgin olive oil, plus more for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- Sauté the garlic and spinach: While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the grated garlic and sauté for about 30 seconds until fragrant. Add the baby spinach and cook until wilted, about 2-3 minutes.
- Combine pasta and spinach: Add the drained pasta to the skillet with the spinach and garlic. Toss to combine.
- Add ricotta and lemon: Reduce the heat to low. Stir in the whole-milk ricotta, grated Parmesan, lemon zest, and lemon juice. Mix well to create a creamy sauce. Add reserved pasta water a little at a time to loosen the sauce to your desired consistency.
- Season and serve: Taste and season with salt and black pepper as needed. Serve immediately, drizzled with extra virgin olive oil and additional Parmesan cheese. Garnish with lemon wedges if desired.
Notes
- Use whole-milk ricotta for the creamiest texture and best flavor.
- If you prefer a lighter sauce, substitute half the ricotta with Greek yogurt.
- To intensify lemon flavor, add extra lemon zest on top before serving.
- For a vegan version, use vegan ricotta and Parmesan alternatives, and omit the cheese.
- Reserve pasta water to adjust sauce consistency perfectly without thinning it too much.
