There’s something truly magical about the combination of creamy ricotta, zesty lemon, and bright greens—especially when it all comes together in a single, effortless dish. Easy Lemon Ricotta Pasta & Spinach is my go-to recipe for nights when I crave something fresh, vibrant, and soul-satisfying, but don’t want to spend hours in the kitchen. Every bite feels like a little celebration of sunny flavors and silky textures, inspired by the best of simple Italian cooking.
Ingredients You’ll Need
With just a handful of fresh, wholesome ingredients, Easy Lemon Ricotta Pasta & Spinach is all about celebrating each component. Trust me, each item plays a special role—tangy lemon brightens everything up, creamy ricotta brings luxurious richness, and a tumble of baby spinach adds that pop of color and nutrition we all love.
- Pasta: Choose your favorite variety—spaghetti, linguine, or penne—to soak up all that creamy, zesty goodness!
- Ricotta Cheese: Full-fat ricotta delivers the dreamiest, silkiest sauce you can imagine.
- Olive Oil: A splash of good olive oil deepens the flavor and gives the dish that unmistakable Mediterranean warmth.
- Lemon Zest: The aromatic oils in lemon zest provide an instantly uplifting citrusy note.
- Fresh Lemon Juice: Adds bright tang and balances out the richness of the ricotta.
- Garlic Cloves: Just a hint, sautéed in olive oil, to add savory flavor without overpowering.
- Baby Spinach: Four heaping cups wilt right down, adding freshness, color, and nutrients.
- Grated Parmesan Cheese: For a punch of salty, nutty depth—it’s the secret to a robust, savory finish.
- Salt and Black Pepper: Essential to coax out the vibrant flavors of all the ingredients.
- Reserved Pasta Water: This starchy magic helps the sauce cling to pasta for that perfect, glossy finish.
How to Make Easy Lemon Ricotta Pasta & Spinach
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil and cook your chosen pasta until it’s just al dente. Give yourself a head start by reserving half a cup of that pasta water before you drain the rest—this will help you achieve a luscious sauce later on.
Step 2: Sauté the Garlic and Spinach
While the pasta simmers, heat the olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for just about a minute—enough to turn fragrant but not brown. Next, toss in the baby spinach and cook, stirring gently, until wilted and deep green. This step ensures your greens stay vibrant yet tender.
Step 3: Prepare the Ricotta Mixture
In a mixing bowl, combine the ricotta, zesty lemon zest, bright lemon juice, grated Parmesan, and a good pinch of salt and pepper. Give it a robust stir so every spoonful is loaded with flavor and that subtle, tangy creaminess everyone loves in Easy Lemon Ricotta Pasta & Spinach.
Step 4: Combine Pasta, Spinach, and Ricotta Sauce
Transfer your hot, drained pasta straight into the skillet with the spinach (off the heat now), then add your lemony ricotta mixture. Toss it all gently until each strand or piece of pasta is coated in that dreamy, creamy sauce. If it seems a bit thick, splash in some reserved pasta water until it’s silken and glossy—just how you want it.
Step 5: Serve with Extra Love
Dish up your Easy Lemon Ricotta Pasta & Spinach while it’s still warm, topping each plate with extra Parmesan and a crack of black pepper if you’re inclined. Every forkful is pure joy—bright, creamy, and comforting.
How to Serve Easy Lemon Ricotta Pasta & Spinach
Garnishes
A little flourish makes this pasta even more special. Finish each serving with a sprinkle of freshly grated Parmesan, a twist of black pepper, and a few curls of lemon zest. Sometimes, I’ll add a drizzle of olive oil or a pinch of crushed red pepper flakes for a subtle, spicy kick.
Side Dishes
Easy Lemon Ricotta Pasta & Spinach pairs beautifully with simple sides. Think a crisp green salad with a tangy vinaigrette, crusty garlic bread, or oven-roasted vegetables for a colorful touch. For a heartier meal, add grilled chicken or roasted chickpeas for extra protein.
Creative Ways to Present
If you’re entertaining, serve this pasta in shallow bowls piled high, with extra spinach leaves tucked throughout for color. Try swirling the pasta into little nests, then topping each with a generous scoop of ricotta and a sprinkle of lemon zest to add restaurant-worthy flair right at home.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftover Easy Lemon Ricotta Pasta & Spinach to an airtight container and refrigerate for up to three days. The flavors meld beautifully overnight, making for a satisfying lunch or quick dinner the next day.
Freezing
While pasta with dairy sauces can sometimes change in texture after freezing, you can freeze individual portions if needed. Let the pasta cool completely, then store in freezer-safe containers for up to a month. Thaw gently in the refrigerator before reheating to minimize any changes.
Reheating
To bring Easy Lemon Ricotta Pasta & Spinach back to life, reheat it gently on the stovetop or in the microwave, adding a splash of water or milk and stirring to restore its creamy consistency. Top with fresh Parmesan and a hint of lemon zest before serving for maximum freshness.
FAQs
Can I use a different type Main Course
Absolutely! Any pasta shape you love will work. I’ve made Easy Lemon Ricotta Pasta & Spinach with spaghetti, fettuccine, penne, and even short shapes like rigatoni—the sauce hugs them all beautifully.
Is there a vegan alternative for this recipe?
Sure thing! Substitute the ricotta with your favorite plant-based ricotta alternative, swap in a vegan Parmesan, and ensure your pasta is egg-free. The bright lemon and spinach flavors will still shine through.
Can I add more veggies?
Definitely. Feel free to stir in peas, asparagus tips, or chopped zucchini along with the spinach. Easy Lemon Ricotta Pasta & Spinach is a really forgiving dish that welcomes extra greens and color.
What if I don’t have fresh lemon?
Fresh lemon is best for zesty flavor, but if you’re in a pinch, bottled lemon juice and a bit of extra zest from another citrus (like lime or orange) can work. Just taste and adjust as you go!
Is this recipe good for meal prep?
Yes, it holds up really well in the fridge. Pack leftovers for lunch—it’s delicious cold, at room temperature, or reheated, making Easy Lemon Ricotta Pasta & Spinach a versatile meal prep favorite.
Final Thoughts
If you’re looking for a delightfully easy, feel-good dinner that delivers sunny flavors in every bite, you simply have to try Easy Lemon Ricotta Pasta & Spinach. It’s the kind of recipe you’ll come back to again and again—perfect for busy weeknights, special gatherings, or anytime you need a little brightness on your plate. Enjoy every creamy, citrus-kissed forkful!
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Easy Lemon Ricotta Pasta & Spinach Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in this creamy and tangy Easy Lemon Ricotta Pasta & Spinach recipe that’s a perfect blend of flavors. This vegetarian pasta dish is quick to make and ideal for a weeknight dinner or a cozy lunch.
Ingredients
Pasta:
- 12 ounces pasta (such as spaghetti, linguine, or penne)
Ricotta Mixture:
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1/4 cup grated Parmesan cheese
Other:
- 2 garlic cloves (minced)
- 4 cups baby spinach
- Salt and black pepper to taste
- Reserved pasta water as needed
Instructions
- Cook Pasta: Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water.
- Prepare Ricotta Mixture: Mix ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper in a bowl.
- Sauté Garlic and Spinach: Sauté garlic, add spinach, and cook until wilted.
- Combine: Add hot pasta to skillet with spinach. Toss with ricotta mixture and reserved pasta water.
- Serve: Top with extra Parmesan and black pepper.
Notes
- Use whole-milk ricotta for a richer texture.
- Add crushed red pepper flakes for a spicy kick or grilled chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 35 mg
