Name: Lemon Ricotta Pasta with Spinach Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 8 oz (220g) pasta (spaghetti, linguine, penne, or fusilli); 1 cup (250g) whole-milk ricotta; 1/3 cup (35g) grated Parmesan cheese, plus extra to serve; 1 unwaxed lemon, zest and juice; 1 Tbsp extra virgin olive oil, plus extra for drizzling; 1 garlic clove, grated or pressed; Salt and black pepper, to taste; 8 oz (230g) fresh baby spinach, washed; 3 lemon wedges, to serve (optional)

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Introduction

This Lemon Ricotta Pasta with Spinach is a delightfully creamy and refreshing dish that comes together in just 15 minutes. Combining tangy lemon, smooth ricotta, and tender spinach, it’s a perfect weeknight dinner that feels both light and satisfying.

A close-up view of creamy pasta swirled in several thick layers, coated in a smooth white sauce mixed with dark green spinach leaves scattered throughout. The pasta sits in a white bowl with small specks of black pepper and bright yellow lemon zest sprinkled on top. Two lemon wedges are placed at the edge of the bowl, and a vintage silver fork twirls a small bundle of pasta at the center. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (220g) pasta (spaghetti, linguine, penne, or fusilli)
1 cup (250g) whole-milk ricotta
8 oz (230g) fresh baby spinach, washed
1/3 cup (35g) 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

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve ½ cup of the pasta cooking water before draining.
Step 2: In a medium bowl, combine the ricotta, olive oil, grated Parmesan, garlic, lemon zest, lemon juice, salt, and black pepper. Mix until smooth.
Step 3: In the final minute of the pasta cooking time, add the fresh baby spinach to the boiling water and wilt briefly.
Step 4: Drain the pasta and spinach together, then return them to the pot over low heat.
Step 5: Stir the ricotta mixture into the pasta, adding reserved pasta water a little at a time to achieve a creamy sauce consistency.
Step 6: Serve immediately with extra grated Parmesan, a drizzle of olive oil, and lemon wedges if desired.

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor, and adjust the amount to your taste for more or less tang.
Try substituting spinach with arugula or kale for a different leafy green experience.
For a vegan version, replace ricotta with a plant-based cheese alternative and skip Parmesan or use a vegan cheese.
If you like a little heat, add a pinch of red pepper flakes when mixing the ricotta sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to restore creaminess. Note that fresh spinach may become softer after reheating.

How to Serve

A close-up view of a creamy pasta dish in a white bowl set on a white marbled texture. The dish has two main layers: thick spaghetti noodles coated in a smooth, white cream sauce and spinach leaves mixed evenly throughout, adding a dark green color. On top, there are thin yellow lemon zest strips and a sprinkle of black pepper. A fork is twisting some pasta at the top right, lifting the noodles and cream. In the background, two lemon wedges add a bright yellow accent. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried spinach instead of fresh?

Fresh baby spinach is preferred for its texture and flavor, but if you use dried spinach, rehydrate it first and be prepared for a different mouthfeel.

Is ricotta pasta served hot or cold?

This pasta is best served hot or warm to enjoy the creamy sauce and tender spinach at their best. It can be eaten at room temperature if needed but refrigerate leftovers promptly.