If you’re looking for a quick and flavorful dinner that doesn’t require hours in the kitchen, this Lemon Ricotta Pasta with Spinach is the perfect choice. Ready in under 15 minutes, this creamy, zesty pasta dish is made with simple, fresh ingredients that pack a punch of flavor. Whether you’re cooking for yourself, your family, or entertaining guests, this recipe delivers a satisfying and comforting meal with minimal effort.
Why You’ll Love This Recipe
- Quick and Easy – Made in just 15 minutes, perfect for busy weeknights.
- Light yet Satisfying – The ricotta provides creaminess without being too heavy.
- Fresh and Zesty – The lemon brightens up the dish, making it taste fresh and vibrant.
- Nutritious – Packed with spinach, calcium-rich ricotta, and protein-filled Parmesan.
- Minimal Ingredients – Uses pantry staples, making it convenient and affordable.
Ingredients You’ll Need
To prepare this delicious Lemon Ricotta Pasta with Spinach, gather the following ingredients:
- 1/2 lb (8oz/220 grams) pasta – Spaghetti, linguine, penne, or fusilli work well.
- 1 cup (9oz/250 grams) whole-milk ricotta – Adds creamy texture.
- 8 oz (230 grams) fresh baby spinach – Adds nutrients and a pop of color.
- 1/3 cup (35 grams) grated Parmesan cheese – Enhances the richness.
- 1 unwaxed lemon (zest and juice) – Adds a bright, citrusy zing.
- 3 lemon wedges (optional) – For extra fresh juice when serving.
- 1 Tbsp extra virgin olive oil – Enhances the flavor and smoothness.
- 1 garlic clove (grated or pressed) – Adds depth to the dish.
- Salt and black pepper to taste – Enhances the overall taste.
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. The goal is to have firm but tender pasta that holds up well to the sauce.
Step 2: Make the Ricotta Sauce
While the pasta is cooking, prepare the sauce. In a medium bowl, mix:
- Ricotta cheese
- Olive oil
- Grated Parmesan cheese
- Grated garlic
- Lemon zest and juice
- Salt and pepper
Stir everything together until smooth. Taste and adjust seasoning as needed.
Step 3: Add Spinach to the Pasta
In the last minute of cooking, reserve 1/2 cup of the pasta water, then add the spinach to the pot. Stir to submerge the leaves, allowing them to wilt slightly.
Step 4: Drain and Combine
Drain the pasta and spinach, then return them to the same pot. Add the ricotta sauce along with some reserved pasta water. Stir well to evenly coat the pasta in the creamy sauce.
Start with a small amount of pasta water and add more if needed to achieve a smooth, creamy consistency.
Step 5: Serve and Garnish
Plate the pasta immediately and garnish with:
- Extra Parmesan cheese (grated or shaved)
- A drizzle of olive oil
- Lemon wedges (optional for extra juice)
- Red pepper flakes (optional for a slight kick)
Expert Tips for the Best Lemon Ricotta Pasta
- Use Fresh Ingredients – Since this dish relies on minimal ingredients, fresh ricotta, quality olive oil, and a juicy lemon make a big difference.
- Adjust the Creaminess – The reserved pasta water is key to achieving the perfect consistency. Add it gradually to avoid thinning out the sauce too much.
- Pick the Right Pasta – Long pasta like spaghetti or linguine works well, but short pasta such as penne or fusilli also hold the sauce beautifully.
- Balance the Flavors – If the lemon is too tangy, balance it with a pinch of sugar or extra Parmesan.
- Add Extra Protein – Toss in grilled chicken, shrimp, or chickpeas to make it a heartier meal.
- Make It Spicier – Add red pepper flakes or a pinch of chili powder for a touch of heat.
Variations and Customizations
Want to put your own spin on this dish? Try these variations:
1. Make It Extra Creamy
If you prefer a richer sauce, mix in 2 tablespoons of heavy cream or a few tablespoons of milk while stirring the ricotta sauce.
2. Add More Vegetables
For extra color and nutrition, add:
- Cherry tomatoes – Sliced in half for a juicy bite.
- Zucchini ribbons – Lightly sautéed for texture.
- Asparagus spears – Thinly sliced and added to the pasta water with the spinach.
3. Use a Different Cheese
Instead of Parmesan, try Pecorino Romano for a sharper, saltier taste.
4. Make It Gluten-Free
Swap regular pasta for gluten-free pasta to accommodate dietary needs.
5. Vegan Option
Replace ricotta with a vegan ricotta alternative and use nutritional yeast instead of Parmesan.
How to Store and Reheat Leftovers
If you have leftovers, here’s how to store and enjoy them later:
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Add a splash of water or milk when reheating in a pan over low heat to bring back the creamy texture.
- Avoid Freezing: Due to the ricotta-based sauce, this dish is best enjoyed fresh and doesn’t freeze well.
Pairing Suggestions
This pasta pairs wonderfully with:
- A crisp white wine – Sauvignon Blanc or Pinot Grigio
- Garlic bread or a fresh baguette
- A simple side salad with arugula and balsamic vinaigrette
- Grilled chicken or fish for extra protein
Final Thoughts
Lemon Ricotta Pasta with Spinach is a quick, fresh, and satisfying meal perfect for busy weeknights. With zesty lemon, creamy ricotta, and nutrient-packed spinach, it’s a wholesome dish that feels indulgent yet light. Plus, it’s incredibly versatile—whether you enjoy it as is or customize it with extra ingredients, it’s bound to become a favorite in your home.
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🍋 Lemon Ricotta Pasta with Spinach – Light, Creamy & Ready in 15 Minutes! 🌿
- Total Time: 25 Minutes
- Yield: 3
Description
There’s something magical about the combination of fresh lemon, creamy ricotta, and tender pasta. This dish reminds me of sunny days in Italy, where simple ingredients come together for a meal that feels both comforting and refreshing. Whether you’re looking for a quick weeknight dinner or a light lunch, this recipe is packed with flavor and comes together effortlessly. Give it a try and let me know what you think! ✨
Ingredients
📌 ½ lb (8 oz) pasta (spaghetti, linguine, penne, fusilli…)
📌 1 cup (9 oz) whole-milk ricotta
📌 8 oz fresh baby spinach, washed
📌 ⅓ cup 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
1️⃣ Cook pasta in a large pot of salted boiling water until al dente.
2️⃣ While pasta cooks, mix ricotta, olive oil, Parmesan, garlic, lemon zest, and juice in a bowl. Season with salt and pepper to taste.
3️⃣ In the last minute of pasta cooking, reserve ½ cup of pasta water and add spinach to the pot. Stir to submerge the leaves.
4️⃣ Drain pasta and spinach, then return them to the pot.
5️⃣ Add ricotta sauce and a bit of reserved pasta water, stirring to create a smooth, creamy texture. Add more water as needed.
6️⃣ Serve immediately with extra Parmesan, a drizzle of olive oil, and lemon wedges for a fresh citrusy kick. Optional: Add a pinch of red pepper flakes for a little heat! 🌶
- Prep Time: 13 min
- Cook Time: 10 min
Nutrition
- Calories: 538 kcal
- Sugar: 4g
- Sodium: 314mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 53mg