Lemon Ricotta Pasta with Spinach

Lemon Ricotta Pasta with Spinach is a light, creamy, and vibrant dish that comes together quickly and satisfies with every bite. The creamy ricotta is brightened with fresh lemon zest and juice, creating a refreshing sauce that coats tender pasta and wilted spinach. It’s a perfect weeknight dinner that feels indulgent yet fresh and wholesome.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta (such as spaghetti, linguine, or penne)ricotta cheesefresh spinachlemon zestlemon juicegarlic clovesolive oilsaltblack peppergrated Parmesan cheese (optional)red pepper flakes (optional)

directions

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.

Add the fresh spinach and cook until wilted, about 2–3 minutes. Remove from heat.

In a bowl, mix ricotta cheese with lemon zest, lemon juice, salt, black pepper, and a few tablespoons of reserved pasta water to loosen the mixture.

Return the drained pasta to the pot or skillet. Add the ricotta mixture and toss until pasta is evenly coated. Add more pasta water as needed to create a smooth, creamy sauce.

Stir in the sautéed spinach and mix well. Taste and adjust seasoning as needed.

Serve warm, topped with Parmesan and red pepper flakes if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCook time: 15 minutesTotal time: 25 minutes

Variations

Add grilled chicken or shrimp for extra protein.

Swap spinach with arugula, kale, or peas for a different green.

Use whole wheat or gluten-free pasta to suit dietary needs.

Stir in fresh basil or parsley for a burst of herbal flavor.

Add toasted pine nuts or walnuts for crunch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove or in the microwave, adding a splash of water or milk to restore creaminess.Not recommended for freezing, as the ricotta sauce may separate.

FAQs

Can I use frozen spinach?

Yes, thaw and drain it well before adding to the dish.

Is this dish vegetarian?

Yes, as long as your Parmesan is vegetarian-friendly or omitted.

Can I make it dairy-free?

You can use dairy-free ricotta alternatives, though flavor and texture will vary.

Can I serve it cold?

Yes, it works well as a chilled pasta salad too—just add a bit of olive oil to loosen it.

What type of ricotta works best?

Whole milk ricotta provides the creamiest texture and richest flavor.

Can I make this ahead of time?

It’s best fresh, but you can prep the components ahead and combine when ready to serve.

Does it need extra lemon juice?

Start with a little and add more to taste—some like it extra zesty.

Can I blend the ricotta sauce?

Yes, for an ultra-smooth texture, blend the ricotta mixture before tossing with pasta.

Do I have to sauté the spinach?

Sautéing enhances the flavor, but you can stir it in raw with hot pasta to wilt it.

What pasta shape works best?

Long noodles like linguine or short shapes like penne both work well with the creamy sauce.

Conclusion

Lemon Ricotta Pasta with Spinach is a simple yet elegant dish that balances creamy comfort with fresh, zesty brightness. With minimal ingredients and quick prep, it’s a perfect go-to for busy nights or relaxed weekend meals. Bright, satisfying, and endlessly adaptable, this pasta is sure to become a staple in your recipe rotation.

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