There’s something magical about the combination of creamy ricotta cheese and bright lemon zest that makes my heart sing. Ever since I discovered this Easy Lemon Ricotta Pasta with Spinach recipe, it’s become my go-to dinner solution when I’m craving something comforting yet refreshing. The best part? It comes together in just 25 minutes, making it perfect for those busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.
What makes this dish truly special is the balance of flavors and textures. The creaminess of the ricotta creates a luxurious sauce without the heaviness of cream, while the lemon adds a bright, zesty punch that cuts through the richness. The spinach not only adds a pop of color but also sneaks in some nutrients to make this a more well-rounded meal.
Before we dive into the cooking process, let’s gather our ingredients. The beauty of this recipe lies in its simplicity – you likely have most of these items in your pantry and refrigerator already!
| Ingredient | Quantity | Notes |
|---|---|---|
| Pasta (spaghetti or penne) | 8 oz | Any pasta shape works, but long noodles hold the sauce beautifully |
| Ricotta cheese | 1 cup | Full-fat provides the creamiest texture |
| Fresh spinach leaves | 2 cups | Washed and dried |
| Lemon | 1 whole | We’ll use both zest and juice |
| Olive oil | 2 tablespoons | Extra virgin preferred for better flavor |
| Garlic | 2 cloves | Minced finely |
| Salt and pepper | To taste | Freshly ground pepper makes a difference |
| Parmesan cheese | For serving | Freshly grated if possible |
| Fresh basil leaves (optional) | For garnish | Thinly sliced |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes Servings: 4 | Difficulty: Easy
Pro tip: Be sure to reserve some pasta cooking water before draining! This starchy liquid is liquid gold for adjusting the consistency of our sauce later on.
Let’s Start Cooking!
Now that we have all our ingredients ready, let’s dive into the cooking process. I find that preparing this dish is almost as enjoyable as eating it – there’s something therapeutic about watching the ingredients come together to create something greater than the sum of its parts.
First, bring a large pot of water to a rolling boil. Add a generous pinch of salt – this is your opportunity to season the pasta from within. Add your pasta of choice and cook according to package instructions until al dente. Remember, we want the pasta to have a slight bite to it, as it will continue cooking slightly when we combine it with our sauce. While the pasta cooks, I like to prepare the ricotta mixture.
In a medium bowl, combine the ricotta cheese with the zest of one lemon. The zest contains the essential oils that give lemon its vibrant aroma, so don’t skip this step! Add about half of the lemon juice (you can adjust with more later to taste). Season this mixture with a pinch of salt and freshly ground black pepper, then stir until smooth and well combined.
While your pasta is still cooking, heat the olive oil in a large skillet over medium heat. Once shimmering, add the minced garlic and sauté for about 30-45 seconds until fragrant, being careful not to let it brown or burn. Quickly add the fresh spinach to the pan – it will look like a mountain at first, but don’t worry! It wilts down dramatically in just a minute or two. Stir occasionally until the spinach has completely wilted.
By now, your pasta should be ready. Before draining, scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the pasta, but don’t rinse it – we want to keep that starchy exterior to help our sauce cling to the noodles.
Add the drained pasta directly to the skillet with the spinach and garlic. Toss everything together until the pasta is evenly coated with the garlicky oil and the spinach is distributed throughout. Now comes the magic moment – add the ricotta mixture to the skillet and gently fold it into the pasta. If the sauce seems too thick, gradually add splashes of the reserved pasta water until you reach your desired consistency.
Continue gently tossing for another minute to allow the flavors to meld together. The heat from the pasta will warm the ricotta mixture, creating a silky, luxurious sauce that coats every strand of pasta.
Serving, Variations, and FAQ
Now comes the best part – serving and enjoying this delightful dish! Transfer your creamy lemon ricotta pasta to a large serving bowl or individual plates. I like to finish each portion with a light sprinkle of freshly grated Parmesan cheese and a few thinly sliced basil leaves for a pop of color and extra flavor. The heat from the pasta will slightly melt the Parmesan, creating even more creamy goodness.
This pasta is wonderful on its own, but it also pairs beautifully with a simple side salad dressed with olive oil and lemon juice to echo the flavors in the main dish. If you’re serving it for a dinner party, a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc makes an excellent complement to the bright lemon notes.
While this recipe is perfect as is, there are several easy variations you can try to keep things interesting:
- For added protein, toss in some grilled chicken breast, sautéed shrimp, or even cannellini beans.
- Love heat? Add a pinch of red pepper flakes when sautéing the garlic.
- For a more intense lemon flavor, add a splash more lemon juice or some preserved lemon.
- Try different greens like arugula or kale instead of spinach for a different flavor profile.
- Add a handful of halved cherry tomatoes or peas for extra color and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or milk and warm gently over low heat to restore the creamy texture. I find that this pasta even tastes delicious cold the next day as a pasta salad!
Frequently Asked Questions
Can I use low-fat ricotta instead of full-fat? Yes, you can use low-fat ricotta if you prefer, but the sauce won’t be quite as creamy. If using low-fat, you might want to add a tablespoon of olive oil to the ricotta mixture for richness.
Is there a dairy-free alternative for the ricotta cheese? Absolutely! Try using a dairy-free ricotta alternative made from nuts, or blend soaked cashews with a bit of lemon juice and nutritional yeast for a similar creamy texture and flavor.
Can I make this dish ahead of time? I recommend making this fresh, but you can prepare the components ahead of time. Cook the pasta and store it separately from the ricotta mixture and sautéed spinach. Combine and heat everything together just before serving.
What’s the best way to zest a lemon? Use a microplane or the fine side of a box grater, and only grate the yellow outer layer of the lemon peel, avoiding the bitter white pith underneath.
Can I add other vegetables to this pasta? Definitely! This versatile dish works well with additions like sautéed mushrooms, roasted cherry tomatoes, or steamed asparagus. Just add them when you’re combining all the components together.
This Easy Lemon Ricotta Pasta with Spinach has become my reliable weeknight savior – simple enough for busy evenings yet impressive enough for unexpected guests. The bright lemon flavor paired with creamy ricotta creates a restaurant-worthy dish with minimal effort. I hope it becomes a staple in your kitchen too!
Easy Lemon Ricotta Pasta with Spinach
Ingredients
- 8 oz Pasta spaghetti or penne
- 1 cup Ricotta cheese full-fat for creaminess
- 2 cups Fresh spinach leaves washed and dried
- 1 whole Lemon zest and juice
- 2 tablespoons Olive oil extra virgin preferred
- 2 cloves Garlic minced finely
- Salt and pepper to taste
- Parmesan cheese for serving, freshly grated
- Fresh basil leaves optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta cooking water. Drain the pasta.
- In a medium bowl, combine ricotta cheese with lemon zest and half of the lemon juice. Season with salt and pepper, then mix until smooth.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant. Add spinach and cook until wilted, about 1-2 minutes.
- Add the drained pasta to the skillet, tossing it with the spinach and garlic. Pour in the ricotta mixture and gently fold it in. Gradually add reserved pasta water to adjust the sauce consistency, if needed.
- Continue tossing for another minute to ensure the pasta is well-coated and the sauce is creamy.
- Serve the pasta in bowls, topped with freshly grated Parmesan and optional basil for garnish.
