If you’re craving a vibrant, creamy, and utterly satisfying pasta dish, Lemon Ricotta Spinach Pasta may just become your new weeknight hero. This recipe brings together velvety ricotta, bright lemon, fresh spinach, and a twirl of pasta for an irresistible meal that’s as easy to make as it is to love. Each forkful is bursting with zesty flavor and creamy goodness, while the spinach adds color, nutrients, and a touch of elegance. Whether you’re cooking for a quick family dinner or hosting friends, this pasta promises both comfort and a little bit of wow factor in every bite.

Lemon Ricotta Spinach Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Lemon Ricotta Spinach Pasta lies in its simplicity: every ingredient plays a key role in building flavor, texture, or color. You don’t need anything fancy, but the combination of creamy cheese, citrus, and greens makes it feel totally special. Here’s what you’ll need and why it matters:

12 oz pasta (such as linguine or penne): Choose your favorite shape; something with nooks and crannies is perfect for catching the creamy sauce.
1 tablespoon olive oil: A splash of good olive oil helps sauté the garlic and spinach, adding fruity richness.
3 cups fresh spinach, roughly chopped: Fresh spinach wilts down and brings a pop of color and nutrition.
1 cup ricotta cheese: The secret to that luscious, creamy sauce—full-fat ricotta delivers the dreamiest texture.
Zest and juice of 1 lemon: Lemon zest and juice brighten everything up, giving the dish its signature zing.
¼ cup grated Parmesan cheese: Adds savory depth and a salty, nutty kick that ties the sauce together.
1 garlic clove, minced: Just one clove infuses the whole dish with aromatic flavor.
½ teaspoon salt: Enhances every other flavor—don’t skip it!
¼ teaspoon black pepper: A little pepper provides gentle heat and contrast.
¼ cup reserved pasta water: This starchy water helps meld everything into a creamy, cohesive sauce.

How to Make Lemon Ricotta Spinach Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil—don’t be shy with the salt, as it’s your first chance to season the pasta itself. Cook your chosen pasta shape according to the package directions until al dente. Before you drain it, scoop out about ¼ cup of the pasta water and set it aside; this will be essential for your creamy sauce later. Drain the pasta and set aside.

Step 2: Sauté Garlic and Wilt Spinach

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for just about a minute, until you’re enveloped in that irresistible garlicky aroma—don’t let it brown! Toss in the chopped spinach and cook, stirring, until it’s wilted and deep green, about 2 minutes. The spinach will shrink, so don’t be surprised if it looks like a lot at first.

Step 3: Mix Up the Ricotta Lemon Sauce

In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and pepper. Give it a good stir until everything is smooth and well mixed. The lemon’s citrusy perfume will really shine here, promising a light and refreshing sauce.

Step 4: Bring It All Together

Add the hot, drained pasta straight into the bowl with the ricotta mixture. Toss everything together until the noodles are evenly coated in creamy, lemony goodness. Now, add the sautéed spinach and pour in the reserved pasta water a little at a time, mixing gently until the sauce clings to every strand and everything looks glossy and luscious.

Step 5: Finish and Serve

Serve the Lemon Ricotta Spinach Pasta immediately on warm plates. Top each serving with a shower of extra Parmesan cheese and a sprinkle of lemon zest, if you’d like. Every bite should be creamy, tangy, and absolutely irresistible.

How to Serve Lemon Ricotta Spinach Pasta

Garnishes

A finishing touch can take your Lemon Ricotta Spinach Pasta from delicious to unforgettable. Try a little extra grated Parmesan, a dusting of fresh lemon zest, or a crack of black pepper. For a pop of color and crunch, sprinkle with toasted pine nuts or a few red pepper flakes for a gentle kick.

Side Dishes

This pasta is lovely on its own, but it also pairs beautifully with a crisp green salad tossed in a light vinaigrette, or some warm, crusty bread to mop up that creamy sauce. Roasted vegetables or a simple tomato salad would add even more freshness to your table.

Creative Ways to Present

If you’re entertaining, serve Lemon Ricotta Spinach Pasta in shallow bowls with a twist of lemon on the side. Or, for a playful touch, try twirling small nests of pasta onto individual plates and topping each with a dollop of ricotta and a few spinach leaves. This presentation feels restaurant-worthy but takes just seconds.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the cooled Lemon Ricotta Spinach Pasta to an airtight container and refrigerate for up to three days. The flavors meld even more beautifully overnight, and it makes a fantastic lunch the next day.

Freezing

While this pasta is best enjoyed fresh, you can freeze it in a pinch. Place portions in freezer-safe containers and freeze for up to one month. Just know the texture will be a little softer after thawing, but the flavor will still shine.

Reheating

To reheat, place the pasta in a skillet or saucepan over low heat, adding a splash of milk or water to loosen the sauce. Stir gently until warmed through; avoid high heat to keep the creamy sauce smooth and prevent it from separating.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw and squeeze out any excess moisture from frozen spinach before adding it to the skillet. The flavor and color will still be lovely in your Lemon Ricotta Spinach Pasta.

What type Main Course

Full-fat ricotta creates the creamiest, richest sauce, but part-skim works too if you’re looking to lighten things up a bit. Just be sure to choose a good-quality brand for the best flavor.

Can I make this with gluten-free pasta?

Yes, Lemon Ricotta Spinach Pasta works perfectly with gluten-free pasta. Just follow the cooking instructions for your chosen brand, and enjoy a delicious gluten-free meal!

How can I add protein to this dish?

You can toss in some cooked chickpeas, grilled chicken, or sautéed shrimp for extra protein. These additions blend seamlessly with the creamy, lemony sauce.

Is this recipe kid-friendly?

Definitely! The creamy sauce and mild flavors usually win over little eaters. If your kids are sensitive to lemon, you can reduce the amount of zest or juice to taste.

Final Thoughts

If you’re after a dish that feels both comforting and fresh, Lemon Ricotta Spinach Pasta is a must-try. It’s quick to make, full of bright flavor, and just a little bit indulgent—the perfect excuse to gather around the table and dig in. Give it a whirl, and don’t be surprised if it finds a permanent spot in your dinner rotation!

Lemon Ricotta Spinach Pasta Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Lemon Ricotta Spinach Pasta is a vibrant, creamy dish that combines fresh spinach, tangy lemon, and smooth ricotta cheese for a light yet satisfying vegetarian meal. Perfect for a quick weeknight dinner, it’s packed with flavor and easy to prepare on the stovetop.

Ingredients

Scale

Pasta and Vegetables

12 oz pasta (such as linguine or penne)
1 tablespoon olive oil
3 cups fresh spinach, roughly chopped
1 garlic clove, minced

Cheese and Flavorings

1 cup ricotta cheese
Zest and juice of 1 lemon
¼ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper

Additional

¼ cup reserved pasta water

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Before draining, reserve ¼ cup of the pasta water for later use.
Sauté Garlic and Spinach: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Then add the chopped spinach and cook until wilted, about 2 minutes.
Mix Ricotta and Flavorings: In a large bowl, combine ricotta cheese, lemon zest, lemon juice, salt, black pepper, and grated Parmesan cheese. Stir until smooth and well mixed.
Toss Pasta and Mixture: Add the hot, drained pasta to the ricotta mixture and toss to combine thoroughly.
Add Spinach and Adjust Sauce: Mix in the sautéed spinach and gradually add the reserved pasta water, stirring until the sauce becomes creamy and coats the pasta evenly.
Serve: Serve immediately, garnished with extra Parmesan cheese and lemon zest if desired for added brightness and flavor.