There’s something uniquely satisfying about a pasta dish that manages to be both rich and refreshing. This Creamy Lemon Ricotta Pasta with Spinach does exactly that. It combines the tangy brightness of fresh lemon, the creamy texture of whole-milk ricotta, and the nourishing green of wilted spinach to create a pasta that’s comforting without feeling heavy.
Whether you’re looking for a quick weeknight dinner, a fresh summer meal, or a vegetarian option that doesn’t skimp on flavor, this dish is designed to impress without overwhelming your schedule. With just a handful of ingredients and under 30 minutes from start to finish, it’s no wonder this recipe has become a go-to favorite for busy cooks and flavor lovers alike.
Ingredients Breakdown
Every ingredient in this Creamy Lemon Ricotta Pasta with Spinach plays a key role, and understanding how each element works helps you achieve perfect results every time.
Pasta
- Spaghetti or Linguine: Long noodles work beautifully here because they soak up the sauce and allow it to coat every strand. However, you can use short pastas like penne or rigatoni if you prefer a chunkier texture.
Cheese & Creaminess
- Ricotta Cheese (Whole Milk): Ricotta gives the sauce its signature creaminess. Use whole milk ricotta for the best texture and flavor. Avoid low-fat ricotta, which can make the sauce watery.
- Parmesan Cheese: Adds savory depth and a slight saltiness to the dish. Grate it fresh if you can for the best flavor.
Flavor Boosters
- Lemon Zest and Juice: Fresh lemon brightens up the creamy sauce and keeps it from feeling too heavy. It’s a critical ingredient, so don’t skip it.
- Garlic: Minced and sautéed, garlic adds warm, aromatic flavor to the base of the sauce.
- Olive Oil: Used to sauté the garlic and spinach, it adds richness and a Mediterranean touch.
Greens
- Fresh Baby Spinach: Wilts beautifully into the hot pasta and sauce, adding color, nutrition, and texture. You can substitute kale or arugula if preferred.
Optional Additions
- Red Pepper Flakes: Adds a subtle heat that balances the creaminess.
- Fresh Basil or Parsley: For garnish and a pop of color.
- Lemon Wedges: Serve on the side to let each guest customize their citrus level.
Step-by-Step Instructions
This pasta dish comes together quickly, but a little care in each step ensures the best flavor and texture.
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add your pasta and cook according to the package directions until al dente. This usually takes around 8–10 minutes for spaghetti or linguine. Before draining, reserve about 1/2 cup of pasta water to adjust the sauce later.
Tip: Salt your pasta water generously—it should taste like the sea. This is your only chance to season the pasta itself.
Step 2: Sauté Garlic and Wilt the Spinach
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Then add your spinach and stir until it wilts, about 2–3 minutes.
Pro Tip: Don’t overcook the spinach. You want it soft but still vibrant green.
Step 3: Prepare the Ricotta Sauce
In a separate bowl, mix together the ricotta cheese, lemon zest, lemon juice, and grated Parmesan. Add a few tablespoons of reserved hot pasta water to loosen the mixture and create a creamy, pourable consistency. Season with salt and pepper to taste.
Optional: Add a pinch of red pepper flakes for a touch of heat.
Step 4: Combine Everything
Add the drained pasta to the pan with garlic and spinach. Pour the ricotta mixture over the top and gently toss everything together. Add more pasta water a little at a time until the sauce reaches your desired creaminess and coats the pasta evenly.
Tip: Toss gently but thoroughly so the sauce clings to every strand of pasta.
Step 5: Finish and Garnish
Serve immediately, garnished with extra Parmesan, lemon zest, and fresh herbs. Add a wedge of lemon on the side for those who like an extra citrus punch.
Serving Suggestions
This Creamy Lemon Ricotta Pasta with Spinach stands strong as a complete meal, but it also pairs beautifully with:
- Grilled Chicken or Shrimp: For a protein boost.
- Garlic Bread or Toasted Baguette: To mop up any remaining sauce.
- Crisp White Wine: Such as Pinot Grigio or Sauvignon Blanc, which complements the lemony notes.
For a fuller spread, consider starting the meal with a light salad—arugula with shaved Parmesan and lemon vinaigrette ties in beautifully with the flavors of the pasta.
Tips for Success
- Use fresh lemon juice and zest. Bottled juice won’t provide the same bright flavor.
- Don’t overcook the pasta. Al dente is key, especially since it will continue to absorb the sauce after mixing.
- Reserve pasta water. It helps create an emulsified, restaurant-quality sauce.
- Season gradually. Taste as you go, especially when adding lemon juice and salt.
Ingredient Variations
One of the strengths of this dish is how versatile it is. Here are a few popular variations:
Protein Additions
- Grilled chicken breast or pan-seared shrimp turn it into a heartier meal.
- Crispy bacon or pancetta can add a salty, savory edge.
Greens
- Substitute kale, arugula, or Swiss chard for the spinach for a different green flavor profile.
- Frozen spinach can be used if fresh isn’t available—just be sure to thaw and squeeze out excess moisture.
Cheese Substitutes
- Use cottage cheese blended smooth for a lighter take.
- Swap in goat cheese for a tangier variation.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a saucepan over low heat with a splash of milk or water to revive the sauce. Avoid microwaving if possible, as it can break the sauce texture.
- Freezing: Not recommended, as ricotta-based sauces can become grainy after freezing.
Why This Dish Works
The beauty of Creamy Lemon Ricotta Pasta with Spinach lies in its perfect balance. The acidity of the lemon cuts through the richness of the ricotta, while the spinach provides a gentle earthiness and texture. The result is a well-rounded, vibrant pasta dish that feels indulgent without being overly heavy.
When to Serve It
This dish is ideal for:
- Weeknight dinners when time is tight but you still want something comforting and homemade.
- Spring and summer gatherings where light, citrusy flavors are welcome.
- Vegetarian dinner parties or as a side dish alongside roasted meats.
Final Thoughts
If you’re looking for a pasta recipe that feels special but doesn’t require hours in the kitchen, Creamy Lemon Ricotta Pasta with Spinach is your answer. It checks all the boxes: quick, easy, flavorful, satisfying, and beautiful on the plate.
With its harmonious mix of creamy cheese, zesty lemon, and fresh greens, this recipe is sure to become a staple in your kitchen. Whether you’re cooking for guests or just yourself, it offers the comfort of a classic with the brightness of something new.
Creamy Lemon Ricotta Pasta with Spinach Recipe
Description
This Creamy Lemon Ricotta Pasta with Spinach is a light, zesty, and satisfying dish that combines velvety ricotta cheese, fresh baby spinach, and bright lemon flavors for a quick and wholesome weeknight dinner. Perfectly cooked pasta is tossed in a creamy, citrus-infused sauce that’s both comforting and refreshing.
Ingredients
For the Pasta Base:
For the Creamy Ricotta Sauce:
For the Add-ins:
Instructions
Boil the Pasta
- Bring a large pot of salted water to a boil (100°C). Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Sauté Garlic and Wilt the Spinach
- In a large pan, heat 2 tbsp olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Toss in the spinach and stir until just wilted (about 2–3 minutes). Set aside.
Mix the Ricotta Sauce
- In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, Parmesan, salt, and pepper. Stir in about 1/4 cup of reserved hot pasta water to create a smooth, creamy sauce.
Combine Pasta with Sauce
- Add the drained pasta to the skillet with the spinach and garlic. Pour the ricotta sauce over the pasta and gently toss to coat everything evenly. If needed, add more pasta water, 1 tbsp at a time, until the sauce reaches your desired consistency.
Finish and Serve
- Sprinkle with red pepper flakes (if using), additional Parmesan, and fresh herbs like basil or parsley. Serve warm with a lemon wedge on the side for extra zing.
Note
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of water or milk when reheating to restore creaminess.
- Pasta Type: Linguine, fettuccine, or spaghetti works best, but short pastas like penne or rigatoni are also great.
- Ricotta Substitute: Use cottage cheese for a lighter version or mascarpone for extra richness.
- Add Protein: Add grilled chicken, shrimp, or sautéed mushrooms for extra protein.
- Lemon: Use fresh lemon juice only; bottled lemon juice lacks the same flavor.
