Let me set the scene: it’s a busy weeknight, and you’re craving something comforting yet light, bursting with flavor, and quick to whip up. Say hello to Lemon Ricotta Pasta with Spinach—the ultimate one-pot wonder that’s creamy, fresh, and oh-so-satisfying.

Whether you’re cooking for yourself or the whole family, this dish is perfect for those “what’s-for-dinner” moments.

Why You’ll Love This Lemon Ricotta Pasta

Quick and Easy: Ready in under 30 minutes, making it perfect for busy days.
Light yet Creamy: The ricotta keeps it rich without being heavy, while the lemon adds a refreshing tang.
Wholesome Ingredients: Fresh spinach, lemon, and ricotta are nutrient-packed and delicious.
Customizable: It pairs beautifully with grilled chicken or roasted veggies if you’re looking to bulk it up.

How to Make Lemon Ricotta Pasta

Making this dish is like a breath of fresh air—it’s simple but feels fancy. Here’s the breakdown:

Boil the Pasta
Start by boiling your favorite pasta (linguine, spaghetti, or penne work great!) in salted water. Reserve some pasta water before draining—it’s liquid gold for the sauce!
Create the Ricotta Mixture
While the pasta cooks, mix ricotta cheese, freshly squeezed lemon juice, zest, a touch of olive oil, and garlic in a bowl. Season with salt and pepper for that perfect balance.
Cook the Spinach
In a large skillet, sauté fresh spinach with olive oil and garlic until it’s just wilted. It only takes a minute or two.
Combine Everything
Toss the hot pasta with the ricotta mixture and reserved pasta water until creamy. Stir in the spinach and give everything a good mix.
Finish with Freshness
Top with grated Parmesan, a sprinkle of lemon zest, and freshly cracked black pepper. Serve immediately and enjoy every zesty bite!

Make Ahead Method

Planning ahead makes dinner a breeze, and this recipe works beautifully with a little prep.

Ricotta Mixture: Mix the ricotta, lemon juice, zest, olive oil, garlic, salt, and pepper up to 2 days in advance. Store it in an airtight container in the fridge. Before using, give it a good stir to ensure everything is evenly combined.
Spinach Prep: Sauté the spinach and garlic a day or two ahead. Once cooked, let it cool completely and store it in a container in the fridge. Reheat briefly in a skillet or microwave before mixing it into the pasta.
Meal Prep Option: Cook the pasta al dente and toss it with a drizzle of olive oil to prevent sticking. Store it in the fridge for up to 2 days. When ready to eat, reheat the pasta in a skillet with a splash of water or broth to loosen it up before combining with the ricotta and spinach.

While this dish is best served fresh, these steps make it easy to throw together when time is tight.

Pro Tips

Here’s how to take your Lemon Ricotta Pasta with Spinach to the next level:

Use High-Quality Ricotta
Not all ricotta is created equal! Look for a smooth and creamy variety for the best texture and flavor. If it’s too watery, drain it slightly before using.
Salt Your Pasta Water Like the Ocean
Salting the pasta water is key to building flavor. Since the pasta absorbs the water as it cooks, this step ensures every bite is perfectly seasoned.
Work Quickly
For the creamiest sauce, mix the ricotta and pasta while the pasta is still hot. The warmth helps the ricotta coat the noodles evenly and creates that luscious texture.
Zest First, Juice Later
Always zest your lemon before juicing it—it’s much easier and ensures you get the most out of your citrus.
Balance the Flavors
Taste as you go. If the sauce feels too tangy, add a pinch of salt or a drizzle of honey. If it’s too creamy, a touch of extra lemon juice will brighten it up.

Storage Options

While this dish shines fresh off the stove, here’s how to handle leftovers:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. The pasta may absorb some sauce, so when reheating, add a splash of water or broth to loosen it up. Gently warm on the stovetop or in the microwave, stirring occasionally for even heating.
Freezing: This recipe doesn’t freeze well due to the ricotta and spinach, which can separate and lose their texture when thawed. Stick to enjoying it fresh or from the fridge.
Make It Fresh Again: If leftovers feel a little dry, stir in a dollop of ricotta or an extra squeeze of lemon juice to revive the flavors.

Tools for This Recipe

Large Pot: For boiling pasta.
Mixing Bowl: To create the ricotta mixture.
Large Skillet: For sautéing the spinach and combining everything.
Zester: To get that vibrant lemon zest.
Tongs: Perfect for tossing pasta in the creamy sauce.

FAQs

Can I make this recipe gluten-free?
Absolutely! Just swap the regular pasta for your favorite gluten-free variety. Chickpea, rice, or quinoa-based pastas work great.

What if I don’t have fresh spinach?
No problem! Frozen spinach works well too. Thaw it completely and squeeze out any excess water before sautéing.

Can I add other vegetables?
Yes! This dish is super versatile. Add sautéed mushrooms, roasted cherry tomatoes, or steamed asparagus for extra flavor and texture.

How do I make this a complete meal?
For added protein, serve it with grilled chicken, shrimp, or even pan-seared tofu. You can also toss in chickpeas or white beans for a plant-based option.

Is this dish good for kids?
Definitely! The creamy ricotta and mild lemon flavor are kid-friendly. If your little ones aren’t fans of spinach, try chopping it finely or swapping it for another green like peas.

What pasta shape works best?
Linguine and spaghetti are classic choices for this dish, but shorter shapes like penne or rigatoni hold the creamy sauce beautifully.

Variations and Substitutions

Add Protein: Grilled chicken, shrimp, or even chickpeas make a great addition.
Switch Greens: Swap spinach for kale, arugula, or Swiss chard for a twist.
Gluten-Free Option: Use gluten-free pasta to make this dish suitable for dietary needs.

Final Touch

This Lemon Ricotta Pasta with Spinach is proof that simple ingredients can create something truly magical. It’s light, creamy, and packed with fresh flavors that’ll leave you feeling satisfied without feeling heavy. Whether you’re whipping it up for a quick weeknight dinner or impressing guests with your effortless cooking skills, this dish is bound to become a favorite in your rotation.

Give it a try, and let me know how it turned out for you in the comments below! Did you add your own twist? I’d love to hear all about it—your feedback and ideas are always welcome. 😊

Lemon Ricotta Pasta with Spinach

A light, creamy pasta dish with zesty lemon and fresh spinach, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Course Dinner, Pasta

Cuisine Italian

Servings 4 people

Ingredients

12 oz pasta linguine or spaghetti
1 cup ricotta cheese
1 lemon juice and zest
2 cups fresh spinach
2 tbsp olive oil
2 garlic cloves minced
Salt and pepper to taste
Grated Parmesan optional, for garnish

Instructions

Cook the pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
In a bowl, mix ricotta, lemon juice, zest, olive oil, garlic, salt, and pepper.
Sauté spinach in a skillet with olive oil and garlic until wilted.
Toss the pasta with the ricotta mixture, adding reserved pasta water as needed.
Stir in sautéed spinach and top with Parmesan if desired. Serve immediately.