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Easy Lemon Ricotta Pasta with Spinach Recipe

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4.4 from 24 reviews

This easy lemon ricotta pasta with spinach is a bright and creamy dish perfect for a quick weeknight meal. It combines tender pasta with a luscious ricotta and lemon sauce, fresh baby spinach, and Parmesan cheese for an uplifting and delicious Italian-inspired recipe that comes together in under 30 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 1/2 lb (8 oz / 220 grams) pasta (spaghetti, linguine, penne, fusilli…)

Sauce & Cheese

  • 1 cup (9 oz / 250 grams) whole-milk ricotta
  • 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
  • 1 unwaxed lemon, zest and juice
  • 1 garlic clove, grated or pressed
  • 1 Tbsp extra virgin olive oil, plus extra for drizzling
  • Salt and black pepper, to taste

Vegetables

  • 8 oz (230 grams) fresh baby spinach, washed
  • 3 lemon wedges, to serve (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta.
  2. Prepare the sauce: In a large skillet over medium heat, warm 1 tablespoon of extra virgin olive oil. Add the grated or pressed garlic and sauté briefly until fragrant, about 30 seconds, taking care not to burn it.
  3. Wilt the spinach: Add the fresh baby spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes. Season lightly with salt and pepper.
  4. Combine pasta and sauce: Reduce heat to low and add the drained pasta to the skillet with spinach. Stir in the ricotta cheese, lemon zest, and lemon juice. Gradually add reserved pasta cooking water as needed to create a creamy sauce that coats the pasta well.
  5. Add Parmesan and season: Stir in the grated Parmesan cheese and adjust seasoning with salt and black pepper to taste. Toss everything gently to combine and warm through for another minute.
  6. Serve: Plate the pasta, drizzle with extra virgin olive oil if desired, sprinkle extra Parmesan cheese on top, and garnish with lemon wedges for an additional fresh citrus kick.

Notes

  • Use whole-milk ricotta for a creamier sauce; part-skim ricotta can be used but the sauce will be less rich.
  • Reserve some pasta water to loosen the sauce if it feels too thick.
  • Fresh lemon zest and juice provide brightness; adjust lemon amount to your preference.
  • Add chili flakes for a spicy variation if desired.
  • This dish is best served immediately to enjoy the creamy texture at its peak.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-lemon-ricotta-pasta-with-spinach-recipe/