If you’re craving a pasta dish that feels like a hug on a plate, the Lemon Ricotta Pasta with Spinach Recipe is just what you need. It combines creamy ricotta, bright and zesty lemon, and fresh, vibrant spinach to create a perfect harmony of flavors and textures. This dish is surprisingly simple yet incredibly satisfying, making it an ideal go-to for weeknights when you want something quick but still special. The gentle tang of lemon paired with luscious ricotta and tender greens turns everyday pasta into a comforting, refreshing meal that feels both light and indulgent.
Ingredients You’ll Need
For this Lemon Ricotta Pasta with Spinach Recipe, the ingredients are straightforward but each one plays a vital role in the final dish. From the creaminess of ricotta to the zing from lemon zest, every component adds layers of flavor that are key to achieving that irresistible balance.
- Pasta (1/2 lb): Choose your favorite shape like spaghetti or penne to soak up the creamy sauce perfectly.
- Whole-milk ricotta (1 cup): This creamy cheese forms the luscious base of the sauce that clings beautifully to the pasta.
- Fresh baby spinach (8 oz): Adds a pop of color and a fresh, slightly earthy flavor that brightens the dish.
- Grated Parmesan cheese (1/3 cup): Brings a salty, nutty note that deepens the taste and adds complexity.
- Lemon zest and juice: Supplies the bright citrus kick that makes this pasta feel light and refreshing.
- Extra virgin olive oil (1 Tbsp): Helps meld the ingredients while adding richness and a smooth mouthfeel.
- Garlic clove (1): Adds a subtle warmth and depth that complements the lemon and ricotta.
- Salt and black pepper: Essential for seasoning to bring all the flavors together perfectly.
- Lemon wedges (optional): Serve on the side for an extra splash of fresh lemon flavor.
How to Make Lemon Ricotta Pasta with Spinach Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook your pasta until just al dente. This ensures the pasta has a nice bite and will absorb the flavors of the sauce better. Drain the pasta but reserve about a cup of the pasta water to use later for adjusting the sauce consistency.
Step 2: Sauté the Garlic and Spinach
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the grated garlic and sauté gently until fragrant, about 30 seconds to a minute—careful not to let it burn. Then add the fresh baby spinach and cook until just wilted, stirring often to keep the vibrant green color and fresh flavor intact.
Step 3: Mix the Ricotta, Lemon, and Cheese
In a bowl, combine the whole-milk ricotta with the lemon zest, lemon juice, and grated Parmesan cheese. This mixture forms the creamy, tangy sauce base that is the star of the Lemon Ricotta Pasta with Spinach Recipe. Stir until smooth and creamy.
Step 4: Combine Pasta with Sauce and Spinach
Add the drained pasta to the skillet with the wilted spinach, then toss in the ricotta and lemon mixture. Stir well to coat all the pasta evenly. If the sauce feels too thick, add some of the reserved pasta water a little at a time until you reach a silky, luscious consistency.
Step 5: Season and Final Touches
Season the pasta with salt and freshly ground black pepper to taste. Give everything one last toss to ensure each bite is bursting with flavor. Drizzle a bit more olive oil over the top if you want an extra touch of richness before serving.
How to Serve Lemon Ricotta Pasta with Spinach Recipe
Garnishes
For an extra pop of brightness and crunch, sprinkle some additional grated Parmesan cheese on top and add a few fresh lemon wedges on the side. A handful of toasted pine nuts or chopped fresh herbs like basil or parsley can add wonderful texture and flavor contrast that complements the creamy sauce beautifully.
Side Dishes
This Lemon Ricotta Pasta with Spinach Recipe pairs wonderfully with crisp green salads to balance the richness. A simple arugula salad dressed with lemon vinaigrette or garlic bread toasted to perfection can round out the meal for a satisfying feast without overpowering the delicate flavors of the pasta.
Creative Ways to Present
Serve this pasta in shallow bowls to showcase the vibrant green spinach swimming in the creamy sauce. For a fun twist, portion it into small individual ramekins and sprinkle with fresh herbs before broiling briefly for a bubbly, golden top. This makes it a great dish to impress guests while keeping preparation straightforward.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Ricotta Pasta with Spinach Recipe in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, but it’s best eaten within a few days to keep the spinach fresh and the ricotta creamy.
Freezing
This dish is not ideal for freezing due to the fresh spinach and ricotta, which can change texture when thawed. If you do freeze it, expect some separation or watery sauce. For best results, enjoy this pasta fresh or refrigerated.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave it covered, stirring halfway through, but reheating slowly helps preserve the creamy texture and keeps the spinach from becoming mushy.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While Parmesan is traditional and adds a lovely depth, you can experiment with Pecorino Romano for a sharper tang or even mozzarella for extra creaminess. Just keep the balance with ricotta and lemon to maintain the freshness of the dish.
Is this Lemon Ricotta Pasta with Spinach Recipe suitable for a vegetarian diet?
Yes, this recipe is perfect for vegetarians as it contains no meat and uses cheese as the primary source of richness. Just be sure to use vegetarian-friendly Parmesan if that’s a concern.
Can I swap out spinach for other greens?
Definitely! Baby kale, chard, or even arugula can work well as substitutes. Just sauté them similarly until wilted, and keep in mind that some greens have a stronger flavor and may require adjusting the lemon or cheese level.
How can I make this recipe vegan?
You can try swapping ricotta for a plant-based alternative like almond or cashew ricotta, and use nutritional yeast instead of Parmesan for cheesiness. Use a high-quality olive oil and plenty of lemon juice to keep a vibrant flavor profile.
What is the best pasta shape for this recipe?
Since the sauce is creamy and smooth, pasta with grooves or twists like fusilli or penne works beautifully as it holds the sauce well. However, classic spaghetti or linguine are also fantastic if you prefer long strands.
Final Thoughts
This Lemon Ricotta Pasta with Spinach Recipe is pure comfort and brightness combined in one easy, satisfying bowl. It’s a testament to how simple ingredients can come together to create something truly special. Whether cooking for yourself or sharing with friends, give this recipe a try—you might just find it becoming your new favorite weeknight dinner.
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Lemon Ricotta Pasta with Spinach Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Lemon Ricotta Pasta with Spinach is a bright, creamy, and easy-to-make Italian-inspired dish that combines the freshness of lemon with the richness of ricotta cheese and the earthiness of baby spinach. Perfect for a quick weeknight meal, it balances flavors beautifully without heavy cream, making it both light and satisfying.
Ingredients
For the Pasta
- 1/2 lb (8 oz / 220 grams) pasta of choice (spaghetti, linguine, penne, fusilli…)
For the Sauce
- 1 cup (9 oz / 250 grams) whole-milk ricotta
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
- Zest and juice of 1 unwaxed lemon
- 1 Tbsp extra virgin olive oil, plus more for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Other Ingredients
- 8 oz (230 grams) fresh baby spinach, washed
- 3 lemon wedges, for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water and then drain the pasta.
- Sauté the Spinach: While the pasta is cooking, heat the tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the grated or pressed garlic and cook for about 30 seconds until fragrant. Add the fresh baby spinach and cook, stirring frequently, until just wilted, about 2-3 minutes.
- Prepare the Sauce: In a bowl, combine the whole-milk ricotta, grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste. Mix until smooth.
- Toss Pasta with Sauce and Spinach: Add the drained pasta to the skillet with the wilted spinach. Remove the skillet from the heat and stir in the ricotta-lemon mixture. Add reserved pasta water a little at a time as needed to loosen the sauce and create a creamy consistency.
- Season and Serve: Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Drizzle with a little extra virgin olive oil. Serve immediately with extra grated Parmesan and lemon wedges on the side if you like.
Notes
- Use whole-milk ricotta for creamier texture; low-fat versions may be grainy.
- Make sure to reserve pasta water to adjust sauce consistency perfectly.
- Fresh unwaxed lemon zest is preferable for the best flavor and aroma.
- This dish is best served immediately but can be gently reheated with a splash of water or broth.
- Feel free to substitute baby spinach with kale or arugula for variation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
