Name: Lemon Ricotta Pasta with Spinach Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Italian
Ingredients: 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli); 1 cup (9oz/250 grams) whole-milk ricotta; 8 oz (230 grams) fresh baby spinach, washed; 1/3 cup (35 grams) 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

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Introduction

This Lemon Ricotta Pasta with Spinach is a bright, creamy, and satisfying dish that comes together in just 13 minutes. Fresh spinach and zesty lemon elevate the simple ricotta sauce, making it perfect for a quick weeknight meal or a light lunch.

A white plate holds a creamy pasta dish with three visible layers: thick spaghetti noodles at the base are coated in a smooth, white cream sauce mixed with bright green spinach leaves scattered throughout; on top, yellow lemon zest is sprinkled, adding pops of color; a silver fork twirls some noodles on the right side of the plate while a fresh lemon wedge sits on the left edge. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
1 cup (9oz/250 grams) whole-milk ricotta
8 oz (230 grams) fresh baby spinach, washed
1/3 cup (35 grams) 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

Step 1: In a large pot of boiling salted water, cook the pasta according to package directions until al dente.
Step 2: Meanwhile, in a medium bowl, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice. Season with 1/4 teaspoon salt and a pinch of black pepper. Stir well and adjust seasoning as needed.
Step 3: During the last minute of pasta cooking, reserve 1/2 cup of the pasta water. Add the spinach to the pot, stir well to submerge the leaves, and cook for 1 minute.
Step 4: Drain the pasta and spinach together and return them to the pot.
Step 5: Add the ricotta sauce and part of the reserved cooking water to the pasta and spinach. Stir thoroughly to coat the pasta evenly, adding more reserved water as needed until the sauce is smooth and creamy.
Step 6: Serve immediately. Garnish with additional Parmesan, a drizzle of olive oil, and lemon wedges if desired for extra fresh juice. Optionally, sprinkle with red pepper flakes for a little heat.

Tips & Variations

Use any type of pasta you have on hand, such as penne or fusilli, for a different texture.
If you prefer a stronger garlic flavor, sauté the garlic lightly in olive oil before mixing it into the ricotta sauce.
Add toasted pine nuts or walnuts on top for a crunchy contrast.
For a vegan version, substitute ricotta with a plant-based alternative and Parmesan with nutritional yeast.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to restore creaminess. This dish is best enjoyed fresh but can be warmed carefully to avoid drying out.

How to Serve

A white bowl holds a serving of creamy spaghetti pasta mixed with vibrant green spinach leaves, all coated in a thick, smooth white sauce. The pasta strands are twirled into a neat mound in the center, with the spinach layered evenly throughout. A silver fork is gently lifting a swirl of pasta on the right side. Bright yellow lemon zest is sprinkled over the top, adding small pops of color, and a quarter slice of lemon rests at the edge of the bowl. The dish shines against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain any excess water from frozen spinach before adding it to the pasta to avoid a watery sauce.

Is this dish suitable for meal prep?

It can be prepared in advance and refrigerated, but the pasta may absorb the sauce and become less creamy over time. Reheat gently and add some reserved pasta water or olive oil to refresh the texture.