This lemon ricotta pasta with spinach is a quick, creamy vegetarian pasta made with ricotta, fresh spinach, garlic, and lemon. It's an easy weeknight recipe that comes together in about 20 minutes.
Creamy Lemon Ricotta Pasta with Spinach (20-Minute Weeknight Dinner)
This is the pasta I make when I want dinner to feel easy, but I still want it to look like I tried. It's quick enough for a busy night, and it's the kind of dish that doesn't leave the kitchen a mess afterward. I can start the water, tidy the counter while it boils, and by the time the pasta is ready, the rest is basically done. That's the pace I need most days.
What I appreciate is how reliable it is. It's not the kind of recipe that needs perfect timing or constant attention, and it still comes out the way you want it to, creamy, comforting, and satisfying. If I'm cooking for myself, I'll eat it straight from the bowl. If I'm feeding others, I'll put it in a serving dish, add the finishing touches, and it feels like a proper dinner.
Key Ingredients in Lemon Ricotta Pasta with Spinach
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Pasta: Spaghetti or linguine are what I reach for most often, but this is also a great way to use any pasta shape you already have on hand.
- Ricotta & Parmesan: I like using whole-milk ricotta here because it keeps the sauce soft and creamy, and Parmesan is what I rely on to give the pasta that savory finish.
- Spinach & Garlic: Fresh baby spinach wilts quickly and keeps the dish light, and I find that a small amount of garlic is all it needs to feel warm and familiar.
- Lemon & Olive Oil: The lemon zest is what makes the pasta feel fresh, and I usually add the juice a little at a time until it tastes right, finishing with extra virgin olive oil to bring everything together.
How to Make Lemon Ricotta Pasta with Spinach
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of pasta water, then drain.
2. Sauté Garlic & Wilt the Spinach: Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for 30 seconds, then add the spinach and stir until just wilted.
3. Mix the Lemon Ricotta Sauce: In a bowl, mix the ricotta, grated Parmesan, lemon zest, lemon juice, kosher salt, and black pepper until smooth.
4. Toss Everything Together: Add the pasta to the skillet, spoon in the ricotta mixture, and toss to coat. Add splashes of reserved pasta water until creamy, then remove from heat, adjust seasoning, and serve with extra Parmesan, lemon zest, red pepper flakes, and a drizzle of olive oil.
What to Serve with Lemon Ricotta Pasta with Spinach
I usually serve this with a simple salad or some crusty bread on the side. If I want to round it out a bit more, roasted vegetables or a light tomato salad work well.
My Tips for Recipe Success
Work while the Pasta Cooks: I like preparing the ricotta mixture while the pasta boils, so everything comes together smoothly at the end.
Keep the Heat Gentle: Once the ricotta is added, I avoid high heat so the sauce stays smooth and doesn't tighten.
Storage
Leftovers keep well in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water.
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Recipe
Lemon Ricotta Pasta with Spinach
Ingredients
- 220 g spaghetti pasta - or linguine, penne, fusilli.
- 3 tablespoon extra virgin olive oil - plus extra for drizzling
- 3 cloves garlic - 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 extra to serve
- 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 and cook the pasta according to package instructions until al dente, reserving about 1 cup of pasta water before draining.
- Heat the extra virgin olive oil in a large skillet over medium heat, add the minced garlic and red pepper flakes, and cook for about 30 seconds until fragrant.
- Add the fresh spinach to the skillet and cook for 1-2 minutes, stirring, until just wilted.
- In a bowl, mix the ricotta, grated Parmesan cheese, lemon zest, lemon juice, kosher salt, and black pepper until smooth.
- Add the cooked pasta to the skillet with the spinach, then spoon in the ricotta mixture and toss to coat.
- Add a splash of reserved pasta water as needed and toss until the sauce becomes creamy and evenly coats the pasta.
- Remove from the heat, adjust seasoning if needed, and 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.