Lemon Ricotta Pasta & Spinach: A Quick and Creamy Delight

Lemon Ricotta Pasta & Spinach is a simple, flavor-packed recipe that delivers bold taste with minimal effort. This dish combines fresh ingredients and an easy cooking method to create a satisfying meal that works for busy days or relaxed dinners. It’s balanced, quick to prepare, and consistently delicious.

This recipe uses everyday ingredients that are easy to find and work well together for a balanced result.

• 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
• 1 cup (9oz/250 grams) whole-milk ricotta
• 8 oz (230 grams) fresh baby spinach, washed
• 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
• 1 unwaxed lemon, zest and juice
• 3 lemon wedges, to serve (optional)
• 1 Tbsp extra virgin olive oil, plus extra for drizzling
• 1 garlic clove, grated or pressed
• Salt and black pepper, to taste

You can swap ingredients based on what you have. For a gluten-free version, use your favorite gluten-free pasta. If you don’t have whole-milk ricotta, part-skim will work, but the sauce may be slightly less creamy. For a richer dish, you can add a tablespoon of butter to the ricotta mixture. Feel free to add a pinch of red pepper flakes to the sauce for a hint of heat.

1. In a large pot of boiling salted water, cook pasta according to package directions until al dente.
2. Meanwhile, prepare the ricotta sauce: In a medium bowl, combine ricotta, 1 Tbsp extra virgin olive oil, Parmesan cheese, grated garlic, lemon zest, and lemon juice. Season with 1/4 tsp of salt and a good pinch of black pepper. Stir until well combined. Taste and adjust seasoning as needed.
3. In the last minute of the pasta’s cooking time, reserve about 1/2 cup of the pasta cooking water. Then, add the fresh spinach to the pot of boiling pasta. Stir well and push the leaves down to submerge them in the water.
4. After 1 minute, drain the pasta and spinach, returning them to the same pot.
5. Add the prepared ricotta sauce to the pot. Pour in about half of the reserved cooking water. Stir well to evenly coat the pasta and spinach in the creamy sauce. Add more reserved cooking water, a tablespoon at a time, as needed to achieve a smooth and creamy texture.
6. Serve immediately. Garnish with additional grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired. You can also add a pinch of red pepper flakes for a touch of spice.

• Not reserving pasta water: This makes it difficult to achieve a creamy sauce without adding too much extra liquid that dilutes the flavor.
• Over-salting the ricotta mixture: Since pasta water is salty and Parmesan is salty, it’s best to season the ricotta mixture moderately and adjust later.
• Adding spinach too early: It only needs about a minute to wilt, significantly less time than the pasta.

• Add other vegetables like peas, asparagus, or sun-dried tomatoes along with the spinach.
• For a richer sauce, stir in a tablespoon of butter with the ricotta.
• Add a protein like grilled chicken or shrimp for a more substantial meal.

• Serve hot, garnished with extra Parmesan and a drizzle of olive oil.
• A simple side salad with a light vinaigrette complements the richness of the pasta.
• Crusty bread for soaking up any leftover sauce is always a good idea.

Can I make this ahead?

While it’s best served fresh for optimal creaminess, you can prepare the ricotta sauce ahead of time and store it in the refrigerator. Cook the pasta and wilt the spinach just before serving, then combine with the sauce and a little pasta water. You can also reheat the entire dish, but it may not be as creamy.

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3-4 days. When reheating, you may need to add a splash of water or milk to loosen the sauce and restore its creamy consistency.

Lemon Ricotta Pasta & Spinach is a reliable, quick, and adaptable dish that’s perfect for a weeknight dinner. Its bright lemon flavor, creamy ricotta, and fresh spinach create a harmonious balance that is both satisfying and delightful. This recipe is a fantastic go-to for busy cooks looking for a delicious and impressive meal without the fuss, delivering consistent results every time.

Lemon Ricotta Pasta & Spinach

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A creamy, flavorful pasta dish with ricotta, fresh spinach, and zesty lemon. Quick to prepare with minimal effort, this American-style meal is family-friendly and perfect for busy or relaxed dinners.

• Author: Clarice
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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1/2 lb (220 grams) pasta (spaghetti, linguine, penne, etc.)
1 cup (250 grams) whole-milk ricotta cheese
8 oz (230 grams) fresh baby spinach, washed
1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
1 unwaxed lemon (zest and juice)
3 lemon wedges (optional, for serving)
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
Salt and black pepper, to taste

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Instructions

Cook pasta in boiling salted water until al dente, then drain.
Heat 1 Tbsp olive oil in a large skillet. Add garlic and sauté for 1 minute.
Add baby spinach to the pan and cook until wilted (2-3 minutes).
In a bowl, mix ricotta, Parmesan, lemon zest, lemon juice, and black pepper until smooth.
Stir half the pasta into the spinach mixture. Add the ricotta mixture and toss to coat.
Add remaining pasta and drizzle in pasta water as needed to create a glossy sauce.
Season with salt and pepper, then serve with lemon wedges and extra Parmesan (optional).

Notes

Substitute gluten-free pasta for a gluten-free version.
Part-skim ricotta can be used, but the sauce may be less creamy.
Add reserved pasta water to loosen the sauce if needed.
Finish with chopped herbs like parsley for extra freshness.