Lemon ricotta pasta and spinach is a bright and creamy dish that brings together tangy lemon, smooth ricotta cheese, and vibrant baby spinach—all wrapped around perfectly al dente pasta. This recipe delivers on both flavor and ease, making it ideal whether you’re cooking a quick weeknight meal or impressing guests with something fresh and satisfying. With straightforward ingredients and minimal fuss, you’ll be tossing it together in under 30 minutes.
Why You’ll Love This Lemon Ricotta Pasta And Spinach
- The fresh zest and juice of lemon bring a lively brightness that cuts through the creaminess of the ricotta, giving the dish a light, refreshing profile.
- Baby spinach adds a pop of color, nutrition, and texture—just a minute in the pasta water, and you’ve got wilted greens that blend seamlessly.
- The ricotta‑Parmesan mixture creates a luscious sauce without heavy cream—so you get richness without over‑indulgence.
- It’s incredibly versatile: you can use whatever pasta shape you have on hand, and it comes together quickly.
- Great for vegetarians and easy to customize: add red pepper flakes for heat, or serve with lemon wedges for extra zing.
Ingredients
- ½ lb (8 oz / ~220 g) pasta — spaghetti, linguine, penne, fusilli or similar
- 1 cup (9 oz / ~250 g) whole‑milk ricotta
- 8 oz (≈230 g) fresh baby spinach, washed
- ⅓ cup (~35 g) 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
- Optional: a pinch of red pepper flakes for heat
Step‑by‑Step: How to Make Lemon Ricotta Pasta And Spinach
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Meanwhile, prepare the sauce.
- In a medium bowl, combine the ricotta, olive oil (1 Tbsp), grated Parmesan (⅓ cup), garlic (pressed or grated), lemon zest and lemon juice. Season with about ¼ tsp salt and a good pinch of black pepper. Stir until well combined; taste and adjust seasoning if needed.
- In the last minute of the pasta’s cooking time, reserve ½ cup of the pasta cooking water, then add the baby spinach to the pot. Stir well and push the leaves down to submerge them in the hot water. After about 1 minute (just enough to wilt them), drain the pasta+spinach and return them to the same pot.
- Add the ricotta‑cheese mixture to the pasta+spinach in the pot. Pour in part of the reserved cooking water (start with about ¼‐½ cup) and stir well to coat the pasta. Add more cooking water as needed until you reach a smooth, creamy texture—not watery, but well‑emulsified.
- Serve immediately. Garnish with extra grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired (for freshly squeezed juice at the table). If you like a bit of heat, sprinkle on a nice pinch of red pepper flakes.
Helpful Tips
- Be sure to salt the pasta water well—it’s your only chance to season the pasta itself.
- Reserve more pasta water than you expect; the starchy water helps loosen the sauce without diluting flavor.
- Add the spinach at the very end of cooking so it just wilts and remains vibrant green (rather than turning limp and dull).
- Mix the sauce in the bowl first so the ricotta, garlic, lemon and Parmesan are fully combined—this ensures an even coating later.
- If the sauce ends up too thick or clumpy, gradually stir in a little more pasta water (or a splash of milk) to reach the right consistency.
- Serve the dish immediately after combining—ricotta‑based sauces tend to firm up as they cool.
Substitutions And Variations
- Pasta: You can use penne, fusilli, conchiglie or even long pasta like spaghetti or linguine—choose what you have. Mini shapes (orzo, elbow macaroni) aren’t ideal because they don’t pick up the creamy sauce as well.
- Cheese: Instead of Parmesan, you could use Pecorino Romano for a sharper bite. For a lower-fat option, swap in part-skim ricotta in place of whole-milk.
- Greens variation: No baby spinach? Use thinly sliced kale, Swiss chard, or arugula—just be sure to adjust the wilting time as needed.
- Flavor add‑ins: A handful of fresh basil or chopped parsley added at the end brightens up the dish. Lemon‑zest heavy for extra citrus punch. Or sprinkle with toasted pine nuts for crunch.
- Make it vegan: Use a plant‑based ricotta alternative, vegan Parmesan and a splash of non‑dairy milk; wilt in spinach or kale as above.
- Add protein: To make it more substantial, top with grilled chicken, sautéed shrimp, or roasted chickpeas.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. When reheating, gently warm on the stovetop or in a microwave with a splash of pasta water or milk to loosen the sauce, as ricotta may firm up when chilled. Freezing is not recommended, as the ricotta texture may separate or become grainy upon thawing.
Nutritional Information
- Calories: ~ 530‐540 kcal.
- Carbohydrates: around 60–70 g (depending on pasta choice)
- Protein: ~24–26 g (thanks to ricotta + Parmesan)
- Fat: ~17–20 g, saturated fat ~8‐10 g
- Sodium: varies depending on cheese and how much salt used—be mindful
- Fiber & micronutrients: thanks to spinach you’ll also get vitamin A, vitamin C and iron.
Serving Suggestions
Serve this dish straight away while warm and creamy—perhaps alongside:
- A fresh green salad dressed in a tangy vinaigrette to balance the richness of the pasta
- Crusty garlic bread or baked focaccia for dipping in the sauce
- A light‑bodied white wine (if you drink) or sparkling water with lemon
- Maybe a simple roasted vegetable (zucchini, bell peppers) on the side for extra color
- Garnish with extra Parmesan shavings, fresh basil leaves, a drizzle of olive oil and an optional pinch of red pepper flakes for a little heat
Frequently Asked Questions About Lemon Ricotta Pasta & Spinach
Can I use frozen spinach instead of fresh?
Yes, you can, but fresh baby spinach is preferred because it wilts quickly and retains better texture and color. If you use frozen, thaw and squeeze out excess water first, and add it earlier in the cooking process so it heats through properly.
What pasta shape works best for this sauce?
The sauce is creamy and light, so shapes that can “hug” the sauce work well—spaghetti, linguine, penne, fusilli, or conchiglie are good picks. Very small shapes like orzo or elbow macaroni tend not to capture the sauce as well.
How can I make the sauce thinner or thicker depending on preference?
If the sauce is too thick, gradually stir in more of the reserved pasta cooking water—a little at a time—until you reach a smooth, creamy consistency. If it’s too thin, reduce the amount of pasta water, or let the pasta and sauce sit in the pot for a minute off the heat to absorb some moisture.
Is this dish good for meal prep or make‑ahead?
While you can make it ahead, it’s best served immediately when it’s creamy and freshly mixed. If you store leftovers, you’ll need to reheat gently with a splash of water or milk to restore the sauce texture (see storage instructions). Freezing is not ideal.
Can I add other vegetables or protein to the dish?
Absolutely! This recipe is a fantastic base. You can stir in sautéed mushrooms, peas, asparagus, or roasted cherry tomatoes. For protein, try grilled chicken, shrimp, or even crispy chickpeas. Adjust the seasoning accordingly.
I don’t like a strong lemon flavor—can I reduce it?
Yes, you can reduce the lemon zest or juice slightly to make the flavor subtler. Just be sure you still include enough to give the dish its signature brightness—without that tang, the dish may become too heavy.
Final Thoughts
Thank you so much for trying this Lemon Ricotta Pasta and Spinach recipe! I truly hope you enjoy every creamy, citrusy bite. It’s one of my favorites because it feels elegant yet effortless. From the smooth ricotta sauce to the vibrant baby spinach and the fresh twist of lemon, this dish brings simple ingredients together into something special. May your kitchen be filled with good aroma, happy cooking moments, and a delicious plate at the end of it all. I’m so glad you’re part of the food‑loving community. Enjoy your meal, and happy cooking!
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Lemon Ricotta Pasta & Spinach
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Lemon ricotta pasta & spinach is a creamy, zesty, and fresh pasta dish made with ricotta, lemon, baby spinach, and Parmesan. A satisfying vegetarian meal ready in 30 minutes.
Ingredients
½ lb (8 oz / ~220 g) pasta (spaghetti, linguine, penne, fusilli)
1 cup (9 oz / ~250 g) whole-milk ricotta
8 oz (230 g) fresh baby spinach, washed
⅓ cup (35 g) 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
Optional: pinch of red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Meanwhile, prepare the sauce.
- In a medium bowl, combine the ricotta, olive oil (1 Tbsp), grated Parmesan (⅓ cup), garlic (pressed or grated), lemon zest and lemon juice. Season with about ¼ tsp salt and a good pinch of black pepper. Stir until well combined; taste and adjust seasoning if needed.
- In the last minute of the pasta’s cooking time, reserve ½ cup of the pasta cooking water, then add the baby spinach to the pot. Stir well and push the leaves down to submerge them in the hot water. After about 1 minute (just enough to wilt them), drain the pasta+spinach and return them to the same pot.
- Add the ricotta‑cheese mixture to the pasta+spinach in the pot. Pour in part of the reserved cooking water (start with about ¼‐½ cup) and stir well to coat the pasta. Add more cooking water as needed until you reach a smooth, creamy texture—not watery, but well‑emulsified.
- Serve immediately. Garnish with extra grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired (for freshly squeezed juice at the table). If you like a bit of heat, sprinkle on a nice pinch of red pepper flakes.
Notes
Reserve extra pasta water in case you need to adjust the sauce consistency.
Swap in part-skim ricotta for a lighter version.
Use other greens like kale or chard if preferred.
Best served fresh, but leftovers can be stored up to 3–4 days.
Not suitable for freezing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 538 kcal
- Carbohydrates: 64 g
- Protein: 26 g