I love making Delicious Lemon Ricotta Pasta and Spinach when I want something light, creamy, and full of fresh flavor. The ricotta creates a silky sauce, the lemon adds brightness, and the spinach brings a pop of color and freshness to every bite.
Why You’ll Love This Recipe
I like this recipe because it feels comforting without being heavy. The lemon keeps the dish vibrant, the ricotta makes it creamy without needing a heavy sauce, and everything comes together quickly. I also enjoy how easy it is to prepare with simple pantry ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pasta
olive oil
garlic
ricotta cheese
lemon zest
lemon juice
Parmesan cheese
salt
black pepper
red pepper flakes (optional)
fresh spinach
I start by cooking the pasta in well-salted water until al dente, reserving about a cup of pasta water before draining.
While the pasta cooks, I heat olive oil in a large skillet and sauté the garlic until fragrant. I add the spinach and cook just until wilted.
In a bowl, I mix the ricotta cheese with lemon zest, lemon juice, grated Parmesan, salt, black pepper, and red pepper flakes if I want a little heat.
I add the drained pasta to the skillet with the spinach, then stir in the ricotta mixture. I add a splash of reserved pasta water and toss everything together until creamy and well combined.
I adjust seasoning and serve immediately with extra Parmesan on top.
Servings and timing
I usually get about 4 servings from this recipe.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
I sometimes add grilled chicken or shrimp for extra protein. When I want a richer flavor, I stir in a small pat of butter. I also enjoy adding toasted pine nuts for extra texture.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently on the stove or in the microwave, adding a splash of water or milk to loosen the sauce.
FAQs
Can I use whole milk ricotta?
I prefer whole milk ricotta because it gives the sauce a creamier texture.
What type of pasta works best?
I like using penne, rigatoni, or spaghetti since they hold the sauce well.
Can I make this gluten-free?
I use gluten-free pasta and follow the same steps.
How do I keep the sauce from being too thick?
I add reserved pasta water gradually until the texture is just right.
Can I add more vegetables?
I sometimes add zucchini or peas for extra freshness.
Conclusion
I keep Delicious Lemon Ricotta Pasta and Spinach in my weekly rotation because it’s quick, fresh, and satisfying. Every time I make it, the bright lemon and creamy ricotta remind me how simple ingredients can create something truly delicious.
Print
Delicious Lemon Ricotta Pasta And Spinach
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A light and creamy lemon ricotta pasta tossed with fresh spinach, garlic, and Parmesan for a bright, comforting, and flavorful meal that comes together quickly with simple ingredients.
Ingredients
- 12 oz pasta (penne, rigatoni, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups fresh spinach
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add fresh spinach to the skillet and cook until just wilted, about 2–3 minutes.
- In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, black pepper, and red pepper flakes if using. Stir until smooth.
- Add the drained pasta to the skillet with the spinach. Stir in the ricotta mixture.
- Add reserved pasta water a little at a time, tossing until the sauce becomes creamy and coats the pasta evenly.
- Adjust seasoning as needed and serve immediately with extra Parmesan on top.
Notes
- Use whole milk ricotta for a creamier texture.
- Add grilled chicken or shrimp for extra protein.
- Stir in a small pat of butter for a richer flavor.
- Toasted pine nuts add a nice crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or milk to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
