If you’re craving a fresh, comforting dish that manages to be both simple and bursting with flavor, look no further than this Easy Lemon Ricotta Pasta with Spinach Recipe. It combines creamy ricotta, tangy lemon, vibrant spinach, and a hint of garlic in a way that feels both light and satisfyingly rich. Whether you’re cooking for a quick weeknight dinner or a casual weekend gathering, this pasta brings bright, luscious flavors together with minimal fuss, making it a guaranteed favorite in your meal rotation.

Ingredients You’ll Need

The image shows six main ingredients neatly arranged on a white marbled surface. On the left top, there is a white bowl filled with fresh green spinach leaves. Below it, a white bowl holds soft white ricotta cheese. Near the center, a small beige bowl contains shredded white cheese. Next to it, a glass container with light golden olive oil is placed. At the bottom left, there are two lemon halves showing bright yellow flesh. On the right, uncooked yellow spaghetti strands lie vertically, forming a neat bundle. Lastly, a small white dish contains one clove of garlic and small piles of salt and black pepper. Photo taken with an iphone --ar 4:5 --v 7

The magic of this dish lies in its straightforward ingredients, each thoughtfully chosen to add a unique layer of taste, texture, or color. With just a handful of essentials, you’re set to whip up something truly special without breaking a sweat.

Pasta (1/2 lb): Choose your favorite shape—spaghetti, linguine, penne, or fusilli work wonderfully and offer different bites and textures.
Whole-milk ricotta (1 cup): Adds a creamy, velvety richness that binds the pasta and flavor components together perfectly.
Fresh baby spinach (8 oz): Brings vibrant green color and a subtle earthy note that balances the creaminess and citrus.
Grated Parmesan cheese (1/3 cup): Offers a salty, nutty depth both stirred in and sprinkled on top for an umami kick.
Unwaxed lemon zest and juice (1 lemon): The star of the dish providing bright acidity and zesty aroma that wake up every bite.
Lemon wedges (3, optional): Perfect for an extra fresh squeeze, adding a punch of citrus when serving.
Extra virgin olive oil (1 Tbsp, plus more): Smooth, fruity oil enhances richness and helps meld flavors without overpowering.
Garlic clove (1, grated or pressed): A small but essential kick of savory warmth that complements the lemon and ricotta beautifully.
Salt and black pepper: To season and elevate the dish, balancing all the elements with a touch of spice and minerality.

How to Make Easy Lemon Ricotta Pasta with Spinach Recipe

Step 1: Cook the Pasta

Start by boiling a large pot of salted water and cooking your chosen pasta exactly according to the package instructions until al dente. This ensures the pasta maintains a pleasant bite, which is perfect for absorbing the creamy sauce without turning mushy.

Step 2: Prepare the Spinach

While the pasta is cooking, toss the fresh baby spinach into a large skillet with a drizzle of extra virgin olive oil over medium heat. Stir it gently until just wilted — in just a couple minutes, the greens will soften but keep their fresh bright color and nutrients intact.

Step 3: Mix the Ricotta and Lemon

In a mixing bowl, combine the whole-milk ricotta with freshly grated lemon zest and freshly squeezed lemon juice from the unwaxed lemon. Add the grated Parmesan as well to bring a salty, nutty note to the creamy mixture. Stir until smooth and creamy, creating the luscious base of your sauce.

Step 4: Combine Pasta and Sauce

Drain the pasta, reserving a little pasta water. Toss the hot pasta into the skillet with the spinach and pour in your ricotta-lemon mixture. Stir gently to coat the noodles evenly, adding a splash of pasta water if needed to achieve the ideal creamy consistency.

Step 5: Add Garlic, Season, and Finish

Stir in the grated or pressed garlic clove along with a generous pinch of salt and freshly ground black pepper. Drizzle a little more olive oil to enhance richness. Give everything a final toss, making sure every strand of pasta and leaf of spinach is bursting with flavor.

How to Serve Easy Lemon Ricotta Pasta with Spinach Recipe

A clear glass bowl sits on a white marbled surface with a mixture of white cottage cheese topped with a drizzle of yellow olive oil and a sprinkle of black pepper, with a silver spoon resting inside. To the left, a whole bright yellow lemon and a silver grater with fine holes lie flat on the surface. Above the bowl, there is a beige bowl filled with finely grated white cheese resting on a light green cloth. A glass bottle of golden olive oil is placed near the top left corner, its light shining through the transparent glass. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The best part about this dish is how easily it’s elevated with simple touches. Sprinkle extra grated Parmesan on top for a cheesy finish, add a light drizzle of olive oil to enrich the mouthfeel, and serve with fresh lemon wedges on the side for guests who love an extra citrusy zing.

Side Dishes

This pasta pairs beautifully with a crisp green salad dotted with toasted nuts or a bowl of roasted cherry tomatoes to add a sweet and savory counterpoint. For heartier options, grilled chicken or a slice of crusty garlic bread rounds out the meal perfectly.

Creative Ways to Present

For a fun twist, twirl the pasta into individual nests on each plate and garnish with edible flowers or microgreens. Alternatively, serve it family-style in a rustic bowl for a warm, inviting centerpiece that encourages sharing and conversation.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Lemon Ricotta Pasta with Spinach Recipe keeps well in an airtight container in the refrigerator for up to 2 days. Keep it chilled and covered, as the delicate flavors are best preserved for quick enjoyment.

Freezing

Because of the fresh lemon and ricotta, freezing is not recommended as the texture and flavor can suffer. Instead, plan to enjoy this pasta within a short time after making it for the freshest taste and texture.

Reheating

When reheating, gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil to revive the creamy sauce. Microwaving works too, but do it in short intervals to prevent the ricotta from separating and to keep the spinach vibrant.

FAQs

Can I use other greens instead of spinach?

Absolutely! Baby kale, arugula, or Swiss chard make great substitutes, each adding its own unique flavor and texture while maintaining the dish’s freshness and color.

Is this recipe suitable for a vegetarian diet?

Yes, this Easy Lemon Ricotta Pasta with Spinach Recipe is vegetarian-friendly as it contains no meat and relies on cheese and vegetables for depth and satisfaction.

Can I make this recipe vegan?

To make it vegan, substitute the ricotta with a plant-based alternative like cashew cream, use nutritional yeast instead of Parmesan, and make sure your pasta contains no eggs.

What type of lemon works best?

An unwaxed lemon is ideal because you can zest and juice it without worrying about pesticides or wax coatings. The zest adds a fragrant brightness that’s key to the dish’s flavor.

How can I adjust the recipe to be gluten-free?

Simply swap out the regular pasta for a gluten-free variety made from rice, quinoa, or chickpeas. The creamy sauce and spinach combination works just as well!

Final Thoughts

This Easy Lemon Ricotta Pasta with Spinach Recipe is one of those dishes that feels like a warm hug on a plate. It’s fresh and vibrant yet creamy and satisfying, totally worthy of becoming your go-to for any occasion. Give it a try, and you’ll find yourself reaching for it again and again—simple ingredients, spectacular results!