If you’re craving a pasta dish that’s equal parts creamy, zesty, and irresistibly comforting, you’re going to fall in love with this lemon ricotta pasta with spinach. Packed with fresh ingredients and bursting with flavor, this is the kind of weeknight meal you can have on the table in under 15 minutes — with minimal effort and maximum reward.
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The Story & Intro
A Personal Touch: How Lemon Ricotta Pasta with Spinach Became My Weeknight Savior
Some meals come from family traditions, others from restaurant inspiration — but this lemon ricotta pasta with spinach? This one was born on a hectic Tuesday night.
Picture this: I had just returned from a long day of errands, my energy was low, and the fridge was teetering on the edge of empty. But there they were — a fresh tub of ricotta, a handful of baby spinach, and a bright, unwaxed lemon. I tossed in some spaghetti, grated garlic, and olive oil, and something magical happened.
The result was creamy, vibrant, and deeply satisfying. The lemon adds a light tang that wakes up your taste buds, while the ricotta transforms into a velvety sauce with the help of a little pasta water. A handful of spinach melts into the mix for a subtle earthiness, making this feel just rich enough.
Since then, this dish has earned its place in our weekly rotation. It’s comforting without being heavy, impressive without being fussy, and — best of all — it’s ready in 15 minutes. That’s less time than it takes to scroll through a delivery app.
And if you’re like me and always have a few ricotta leftovers from other dishes (like these stuffed zucchini with spinach, mushroom & ricotta), this recipe is a godsend.
What Makes This Lemon Ricotta Pasta Special?
It’s the harmony of simple ingredients that gives this dish its charm. There’s no need for a long list of spices or complicated techniques. The ricotta acts as a neutral, creamy canvas. The lemon brings brightness. Parmesan adds saltiness and umami. The garlic and olive oil lend warmth and depth. And that last-minute addition of pasta water? It turns everything into a silky sauce that clings to the pasta just right.
What truly makes it special, though, is that it’s for everyone — whether you’re cooking for one, prepping a quick meal for two, or doubling it up for a crowd.
Ingredients & Preparation
Ingredient Breakdown: From Pantry to Plate
The beauty of this lemon ricotta pasta with spinach lies in its simplicity — a modest list of ingredients comes together to create something truly special. Let’s walk through what you’ll need and why each component matters.
Here’s a quick glance at the lineup:
| Ingredient | Amount | Purpose |
|---|---|---|
| Pasta (spaghetti, penne…) | 8 oz / 220g | Base of the dish, absorbs and carries the sauce |
| Whole-milk ricotta | 1 cup / 250g | Creamy base, mild and rich |
| Fresh baby spinach | 8 oz / 230g | Adds freshness and nutrients |
| Grated Parmesan | 1/3 cup / 35g + extra to serve | Salty, nutty depth |
| Unwaxed lemon (zest & juice) | 1 lemon | Zesty brightness and acidity |
| Extra virgin olive oil | 1 tbsp + extra for drizzling | Enhances mouthfeel and flavor |
| Garlic clove | 1, grated or pressed | Subtle sharpness and warmth |
| Salt & black pepper | To taste | Essential seasoning |
| Lemon wedges (optional) | 3 wedges | Garnish and extra zing |
The result? A lusciously light sauce that coats each strand of pasta and balances tang, cream, and savory richness.
Pasta Note: While spaghetti or linguine work wonderfully, short shapes like fusilli or penne are equally effective — especially when you want every curve to hold that creamy ricotta-lemon goodness. Just avoid tiny pasta like orzo or elbows; they don’t give the same effect.
Tools & Thoughtful Substitutions
You don’t need anything fancy to make this dish. Here’s what I use:
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A large pot for boiling pasta
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Medium mixing bowl for the sauce
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Garlic press or microplane
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A ladle or measuring cup (to reserve pasta water)
Substitutions that work like a charm:
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Ricotta: Try cottage cheese blended smooth, or a mix of mascarpone and a bit of Greek yogurt for tang.
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Spinach: Baby kale or arugula adds a different green dimension.
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Parmesan: Pecorino Romano brings more bite if that’s your style.
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Gluten-free pasta: Swap with a corn or rice-based option — the sauce clings just the same.
In case you’ve already picked up some feta for your appetizer spread, try folding it in for a twist — much like in this whipped feta dip with honey & pistachios. Or serve it alongside a fresh pear and pomegranate spinach salad to round out your plate with a fruity punch.
Cooking Instructions & Tips
Step-by-Step Cooking Method
Let’s bring this lemon ricotta pasta with spinach to life — step by step. I’ve streamlined it so you can go from stove to plate in under 15 minutes without breaking a sweat.
Step 1: Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add your pasta and cook it until al dente, following the package directions. Reserve ½ cup of cooking water just before draining — this liquid gold is key for your sauce.
Step 2: Make the Ricotta Sauce
While the pasta cooks, combine ricotta, olive oil, lemon zest and juice, Parmesan, garlic, salt, and pepper in a medium bowl. Mix until smooth and taste for seasoning.
Step 3: Wilt the Spinach
In the final minute of pasta boiling, toss the fresh spinach right into the pot. Stir and press down to submerge it. It wilts in seconds and saves you another pan.
Step 4: Combine & Serve
Drain the pasta and spinach, return to the pot, and immediately stir in your ricotta sauce and a splash of reserved water. Keep stirring until it’s creamy and silky. Add more water if needed.
Tips & Tricks to Perfect Every Bite
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Season your pasta water generously — it’s your first flavor layer.
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Taste the ricotta mix before adding it. Adjust the salt or lemon to your liking.
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Use just enough pasta water to create a glossy sauce. Too much, and it gets watery.
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Serve fast and fresh. The creaminess peaks right after mixing — don’t wait too long!
Want to go next-level creamy? Stir in a spoon of the reserved cooking water into your ricotta ahead of time — it smooths it out before it even hits the pasta.
Also, if you’re in the mood for a variation, you might love my 30-minute creamy spinach artichoke pasta or crave a heartier twist with Philly cheesesteak tortellini pasta.
Serving, Storing & Pairing
What to Serve with Lemon Ricotta Pasta with Spinach
Once your lemon ricotta pasta is creamy and ready, the next question is: what do you serve it with? This dish plays beautifully with a variety of textures and flavors, making it a versatile main.
For a refreshing contrast, serve it with a crisp, tangy salad. One of my go-tos is this Greek cucumber tomato feta salad — the juicy tomatoes and briny feta offer a bright counterpoint to the creamy pasta. Want something equally summery but with a twist? Try this baked feta pasta as a side or starter. The savory baked cheese and sweet cherry tomatoes echo the pasta’s balance of comfort and zing.
Here are a few more serving ideas:
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Grilled chicken or salmon if you want to add protein without overpowering the pasta’s delicate flavor.
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Toasted sourdough or focaccia with olive oil and herbs to scoop up every last bit of sauce.
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Chilled white wine like Sauvignon Blanc or Pinot Grigio for a crisp, citrusy pairing.
You can also serve smaller portions of this pasta as a side dish at a spring or summer gathering. It sits beautifully next to grilled vegetables or light seafood.
How to Store & Reheat Like a Pro
This dish is best eaten fresh, but that doesn’t mean leftovers should go to waste. With the right method, you can bring back that silky sauce even the next day.
To store:
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Place cooled pasta in an airtight container.
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Refrigerate for up to 3 days.
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Add a drizzle of olive oil before sealing to lock in moisture.
To reheat:
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Place in a saucepan with a few tablespoons of milk or reserved pasta water (if you saved it!).
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Stir over low heat until warm and creamy again.
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Avoid the microwave if possible — it tends to separate the sauce and dull the flavors.
Want to repurpose it? Spread it in a baking dish, sprinkle with extra cheese, and bake until bubbly for a delicious leftover twist.
Frequently Asked Questions (FAQ) – Lemon Ricotta Pasta with Spinach
Before you head to the kitchen, here are some of the most commonly asked questions about this lemon ricotta pasta with spinach — and my best answers to help you make it perfect every time.
Can I use low-fat ricotta?
Yes, you can — but expect a slightly less creamy texture. Full-fat ricotta gives you that luscious, velvety mouthfeel. If you do use low-fat, consider adding a splash of milk or an extra drizzle of olive oil to boost richness.
Is it okay to use frozen spinach instead of fresh?
Absolutely! Just thaw it completely and squeeze out as much water as you can. You’ll still get that earthy flavor and a boost of greens, without the fresh spinach wilt time. It’s a great shortcut if you’re making this dish on the fly.
Can this pasta be made gluten-free?
Yes! Swap in your favorite gluten-free pasta — rice, corn, or chickpea-based varieties work well. Just be sure to monitor cooking times closely; gluten-free options can go from al dente to mushy quickly.
What other herbs or flavorings can I add?
Fresh basil, thyme, or even a sprinkle of chili flakes can elevate this dish. A hint of fresh oregano or cracked pink peppercorns adds complexity, too. Just don’t overwhelm the bright lemon and creamy ricotta — let them shine.
How do I prevent the ricotta sauce from getting grainy?
The key is to add pasta water gradually and stir continuously. The heat should be gentle — too hot, and the ricotta may separate. Stirring vigorously as you add water helps emulsify everything into that dreamy sauce.
Can I serve this cold, like a pasta salad?
While it’s best hot, you can chill it and eat it like a creamy pasta salad. Just thin out the sauce with a little olive oil or lemon juice before serving cold, and toss well to freshen it up.
Conclusion: A Bowlful of Bright, Creamy Comfort
There’s something magical about a dish that’s simple enough for a rushed Tuesday, yet elegant enough for a dinner with friends — and this lemon ricotta pasta with spinach is exactly that.
Each bite delivers creamy ricotta and zesty lemon balanced by tender spinach and nutty Parmesan. It’s light but filling, fresh but cozy, and always a hit, no matter the crowd. I’ve made it for last-minute dinners, cozy lunches, and even served it cold at picnics. Every time, it delivers.
It’s also incredibly customizable — whether you’re gluten-free, vegetarian, or just looking to stretch your pantry staples. And because it comes together in 15 minutes, it respects your time without sacrificing flavor. That’s what makes it a permanent fixture in my meal rotation.
If you’re inspired by this creamy lemon dream, you’ll also love exploring these other bright, flavor-forward recipes:
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This crisp and citrusy lemon arugula pasta salad makes a perfect companion for warmer days.
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Or take a slightly cozier detour with the tangy-savory baked feta pasta — a viral hit that’s worth every bite.
If you tried this lemon ricotta pasta with spinach, I’d love to hear how it turned out! Please:
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Rate this recipe using the stars below
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Leave a comment with your tips, questions, or your own twist on it
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Share it on Pinterest to inspire others: Pinterest – Recipes by Sylvia
You never know who might need a quick, comforting dinner idea tonight.
Print
Lemon Ricotta Pasta & Spinach – Creamy 15-Minute Pasta
- Total Time: 15
- Yield: 3 servings
- Diet: Vegetarian
Description
Lemon ricotta pasta with spinach is a quick, creamy, and zesty dish made with fresh ricotta, lemon juice, tender pasta, and baby spinach — all ready in just 15 minutes.
Ingredients
• 8 oz (220g) pasta (spaghetti, linguine, penne, or fusilli)
• 1 cup (250g) whole-milk ricotta
• 8 oz (230g) fresh baby spinach, washed
• 1/3 cup (35g) 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
1. Boil pasta in salted water until al dente. Reserve ½ cup of pasta water.
2. In a bowl, mix ricotta, olive oil, Parmesan, garlic, lemon zest and juice, salt, and pepper.
3. During the final minute of boiling, add spinach to pasta water to wilt.
4. Drain and return pasta and spinach to pot. Stir in ricotta sauce and reserved water.
5. Mix until smooth and creamy. Serve with extra Parmesan, olive oil, and optional lemon wedges.
Notes
– Use full-fat ricotta for the creamiest texture.
– Low-fat versions work but may need a splash of milk.
– Add red pepper flakes for a spicy kick.
– Fresh basil or arugula can be swapped for spinach.
– Best served immediately. Avoid freezing.
- Prep Time: 13
- Cook Time: 2
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 538
- Sugar: 4
- Sodium: 314
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 64
- Fiber: 5
- Protein: 26
- Cholesterol: 53