There’s something magical about the combination of creamy ricotta and bright lemon, especially when tossed with perfectly cooked pasta. This Lemon Ricotta Pasta & Spinach recipe takes just 20 minutes from start to finish and delivers a burst of fresh flavor in every bite. The smooth ricotta sauce coats the pasta beautifully, making it a delightful dish that feels both indulgent and light.
This recipe is perfect for busy weeknights when you crave something comforting yet quick and easy. It’s also great for entertaining guests or impressing a date. If you’re looking to save time, you can make the ricotta sauce ahead and store it in the fridge until you’re ready to cook the pasta.
Why You’ll Love This Recipe
- The creamy ricotta sauce works as a luxurious coating for pasta.
- Fresh spinach adds color and nutrition in just a minute.
- A hint of lemon zest elevates the flavors with brightness.
- It’s ready in only 20 minutes, making it a quick weeknight meal.
What You’ll Need
Gather these fresh ingredients for a delicious meal.
For the Pasta
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
For the Ricotta Sauce
- 1 cup (9oz/250 grams) whole-milk ricotta
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 1 garlic clove, grated or pressed
- 1 Tbsp extra virgin olive oil
For Serving
- 8 oz (230 grams) fresh baby spinach, washed
- 3 lemon wedges, to serve (optional)
- Salt and black pepper, to taste
- Extra virgin olive oil, for drizzling
Use low-fat ricotta for a lighter option.
Substitutions & Swaps
- Use any pasta shape you prefer.
- Substitute kale or arugula for spinach.
- Swap Parmesan with Pecorino or nutritional yeast for a vegan version.
- Replace lemon with lime for a different citrus flavor.
How to Make It
This dish comes together quickly with these simple steps.
Boil the Pasta
- Cook pasta in a large pot of boiling salted water according to package directions until al dente. Before draining, reserve 1/2 cup of the cooking water.
Prepare the Ricotta Sauce
- Mix sauce in a medium bowl by combining ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and juice. Season with 1/4 tsp salt and a good pinch of pepper.
Add the Spinach
- Incorporate spinach by adding it to the pot during the last minute of the pasta’s cooking. Stir well and push the leaves down to submerge them.
Drain and Combine
- Drain the pasta and spinach, then return them to the pot. Add the ricotta sauce and a bit of the reserved cooking water. Stir until the pasta is evenly coated, adding more water as needed for a creamy consistency.
Serve and Garnish
- Serve immediately with a generous sprinkle of grated parmesan, a drizzle of olive oil, and lemon wedges, if desired. For an extra kick, add red pepper flakes to taste.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, dairy-based sauces don’t freeze well.
Reheat: gently warm in a skillet over low heat for about 5 minutes.
Tips for Best Results
- Make sure to reserve enough pasta water to achieve the desired sauce consistency.
- Use fresh spinach for the best flavor and texture.
- Adjust the lemon juice to suit your taste; it can be more or less depending on preference.
- Don’t overcook the spinach; it should just wilt in the pot.
Serving Suggestions
- Pair with a crisp green salad for a complete meal.
- Serve with garlic bread for a hearty dinner.
- Enjoy with a glass of white wine for a special occasion.
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