This lemon ricotta pasta with spinach combines whole-milk ricotta, Parmesan, garlic, and lemon in a creamy sauce without heavy cream. The complete pasta dinner is ready in 20 minutes, including bringing the cooking water to a boil.
Why You'll Love This Lemon Ricotta Pasta
- Creamy without heavy cream: Whole-milk ricotta and Parmesan form the sauce, while pasta water helps it coat the spaghetti.
- Balanced flavor: Lemon brightens the creamy cheese, spinach adds freshness, and red pepper flakes bring gentle warmth.
- Efficient preparation: The ricotta mixture and spinach are prepared while the spaghetti cooks.
- Simple skillet finish: Everything comes together over low heat, helping the sauce remain smooth.
I make this lemon ricotta pasta on busy nights when I want dinner to feel easy but still complete. Once the water starts heating, the remaining preparation fits neatly around the spaghetti. That rhythm also helps my cherry tomato pasta reach the table quickly, although this sauce feels softer. Here, the ricotta mixture waits in a bowl while the spinach wilts in the skillet. It shares the straightforward pace of my spaghetti aglio e olio, but the spinach makes this bowl more substantial. I can tidy the counter during cooking, then finish dinner without stretching the evening around the kitchen.
I like how lemon cuts through the ricotta and Parmesan, keeping the sauce bright instead of overly rich. The spinach adds softness and color, while the red pepper flakes bring gentle warmth. Like my creamy hummus pasta, it becomes creamy without relying on heavy cream. Here, whole-milk ricotta gives the sauce a fuller, softer texture. I keep the heat low while tossing, which helps the cheese mixture stay smooth around each strand. The lemony finish feels lighter than my basil pesto pasta, while Parmesan keeps the flavor savory.
Key Ingredients in Lemon Ricotta Pasta with Spinach
You'll find the exact measurements in the recipe card, but these ingredients shape the sauce and finished pasta.
- Spaghetti and pasta water: Spaghetti is my first choice because the long strands carry the ricotta sauce evenly. The reserved water adjusts its consistency.
- Whole-milk ricotta and Parmesan: For me, whole-milk ricotta creates the soft, creamy base, while Parmesan gives the sauce its savory finish.
- Spinach and garlic: I wilt fresh baby spinach with garlic so both ingredients blend into the pasta without overwhelming the ricotta.
- Lemon, olive oil, and red pepper flakes: Lemon zest gives the dish its brightness, while I use olive oil and red pepper flakes for richness and warmth.
How to Make Lemon Ricotta Pasta with Spinach
The pasta, spinach, and ricotta mixture are prepared separately before everything comes together over low heat. You can find the complete printable recipe with measurements below.
1. Cook the spaghetti: Boil the spaghetti in salted water until al dente. Reserve some pasta water before draining.
2. Wilt the spinach: Sauté the garlic and red pepper flakes in olive oil, then add the spinach and cook until just wilted.
3. Mix the ricotta sauce: Stir the ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper together until smooth.
4. Combine and serve: Reduce the skillet to low heat. Toss in the pasta and ricotta mixture, adding pasta water as needed. Remove from the heat and add the garnishes.
Tips for Lemon Ricotta Pasta with Spinach
- Work alongside the pasta: Prepare the ricotta mixture while the spaghetti cooks so every component is ready at the same time.
- Remove excess water: Shake the washed spinach thoroughly before cooking to prevent additional water from diluting the sauce.
- Season the cooking water: Salt the water before adding the spaghetti so the pasta is seasoned before it reaches the sauce.
- Add the garnish last: Finish with extra lemon zest and olive oil after removing the skillet from the heat.
Storage
I keep leftover lemon ricotta pasta in an airtight container in the refrigerator for up to two days. I reheat it gently with a splash of water to loosen the sauce.
What to Serve with Lemon Ricotta Pasta with Spinach
I usually serve this pasta with homemade ciabatta for collecting the creamy sauce. A tomato burrata salad brings acidity and freshness, while sautéed zucchini adds a warm vegetable side.
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Recipe
Lemon Ricotta Pasta with Spinach
Ingredients
- 220 g spaghetti - or linguine, penne, fusilli.
- 3 tablespoons extra virgin olive oil - plus more for drizzling
- 3 garlic cloves - minced
- ¼ teaspoon red pepper flakes - plus more for garnish
- 200 g fresh baby spinach - washed
- 250 g whole-milk ricotta cheese
- 50 g grated Parmesan cheese - plus more for serving
- 1 tablespoon lemon zest - plus more for garnish
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt - plus more as needed
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add 220 g spaghetti and cook according to the package directions until al dente. Reserve about 1 cup / 240 ml pasta water, then drain the pasta.
- Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 3 garlic cloves, minced, and ¼ teaspoon red pepper flakes. Cook for about 30 seconds, until fragrant.
- Add 200 g fresh baby spinach. Cook for 1-2 minutes, stirring, until just wilted.
- In a bowl, mix 250 g whole-milk ricotta cheese, 50 g grated Parmesan cheese, 1 tablespoon lemon zest, 1 tablespoon lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until smooth.
- Reduce the heat to low. Add the drained pasta and ricotta mixture to the skillet, then toss until combined. Gradually add the reserved pasta water as needed until the sauce becomes creamy and evenly coats the pasta.
- Remove the lemon ricotta pasta with spinach from the heat. Adjust the seasoning, then serve with extra Parmesan, lemon zest, red pepper flakes, and a drizzle of extra virgin olive oil.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Nena says
The lemon and ricotta combo is so creamy without feeling heavy, and the spinach makes it feel fresh instead of rich. This one’s definitely going into my regular dinner rotation.