Fresh & Easy Lemon Ricotta Pasta with Spinach is the kind of dinner that feels special while taking almost no effort at all. In the first bite, you get creamy ricotta, bright lemon, tender pasta, and fresh spinach all working together in perfect balance. This recipe is proof that a few simple ingredients can create a flavorful, comforting meal that’s light enough for warm evenings and cozy enough for busy weeknights.
Whether you’re cooking for yourself, your family, or friends, this pasta delivers big flavor in minimal time. It’s vegetarian, family-friendly, and comes together in about 15 minutes from start to finish—ideal when you want something fresh, easy, and satisfying without standing over the stove all night.
Why You’ll Love This Lemon Ricotta Pasta
This lemon ricotta pasta checks all the right boxes for a go-to dinner recipe.
First, it’s quick and easy. While the pasta boils, you mix the ricotta sauce in one bowl—no simmering, no complicated steps. Everything comes together right in the pot or pan.
Second, it’s creamy without being heavy. Ricotta creates a luscious sauce without butter or cream, making this dish feel light yet comforting at the same time.
Third, the lemon adds brightness. Fresh lemon juice and zest wake up the ricotta and balance its richness, giving the pasta a clean, fresh flavor.
Finally, it’s flexible and forgiving. You can swap the pasta shape, adjust the lemon, add extra veggies, or boost the protein without changing the heart of the dish.
Ingredients for Lemon Ricotta Pasta with Spinach
This recipe relies on simple, everyday ingredients that come together beautifully.
Main Ingredients
- Pasta – Short pasta like penne, fusilli, or rigatoni works well, but spaghetti or linguine are also great.
- Ricotta cheese – Whole milk ricotta gives the creamiest texture.
- Fresh lemon – You’ll use both the juice and zest.
- Olive oil – Adds smoothness and flavor to the sauce.
- Garlic – Just enough to add warmth without overpowering the lemon.
- Fresh spinach – Tender leaves wilt perfectly into the hot pasta.
- Parmesan cheese – Adds a salty, savory finish.
- Salt and black pepper – Essential for balancing flavors.
- Red pepper flakes (optional) – For a gentle kick of heat.
Ingredient Notes & Substitutions
Ricotta cheese:
Whole milk ricotta creates the creamiest sauce, but part-skim ricotta works if you prefer a lighter dish. If your ricotta is very thick, a splash of pasta water helps smooth it out.
Pasta:
Use whatever pasta you have on hand. Short shapes catch the sauce well, while long noodles give a silky, elegant feel.
Spinach:
Fresh baby spinach is best here. If needed, you can substitute finely chopped kale (remove tough stems) or even arugula for a peppery bite.
Parmesan:
Vegetarian hard cheese or a dairy-free alternative can be used if needed. Just be sure it melts smoothly into the sauce.
Step-by-Step Instructions
This recipe comes together quickly, so it helps to have everything ready before you start.
Step 1 – Cook the Pasta
Bring a large pot of water to a boil and season it generously with salt. Cook the pasta according to package instructions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
Drain the pasta and set it aside, keeping it warm.
Step 2 – Make the Lemon Ricotta Sauce
In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, olive oil, minced garlic, salt, and black pepper. Stir until smooth and creamy.
If the mixture feels too thick, add a few tablespoons of the reserved pasta water and mix again until silky.
Step 3 – Combine Pasta and Sauce
Add the hot pasta directly into the bowl with the ricotta sauce. Toss well so the heat from the pasta gently warms and loosens the sauce.
Add more pasta water, a little at a time, until the sauce coats the pasta evenly without being watery.
Step 4 – Add Spinach
Add the fresh spinach to the pasta and toss again. The heat from the pasta will wilt the spinach in just a minute or two.
Step 5 – Finish and Serve
Sprinkle in grated parmesan cheese and red pepper flakes if using. Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed.
Serve immediately while warm and creamy.
Pro Tips for Success
- Salt the pasta water well. This is your main chance to season the pasta itself.
- Zest the lemon before juicing to make it easier.
- Use hot pasta to naturally warm the ricotta sauce without cooking it.
- Add pasta water gradually to control the sauce texture.
- Serve right away for the creamiest consistency.
- Don’t overdo the lemon—start small and adjust to taste.
Flavor Variations
This lemon ricotta pasta is a perfect base for customization.
- Extra Veggies: Add sautéed zucchini, peas, or asparagus.
- Protein Boost: Stir in chickpeas, white beans, or grilled chicken-style plant protein.
- Herb Lover’s Version: Add fresh basil, parsley, or dill.
- Garlicky Spin: Roast the garlic for a sweeter, milder flavor.
- Cheesy Upgrade: Mix in a spoonful of mascarpone or cream cheese for extra richness.
Serving Suggestions
This pasta works beautifully on its own, but it also pairs well with simple sides.
- A crisp green salad with lemon vinaigrette
- Roasted vegetables like broccoli or carrots
- Garlic bread or warm crusty bread
- A light soup for a cozy, complete meal
For entertaining, serve it family-style and finish with extra lemon zest and parmesan at the table.
Storage and Freezing Instructions
Refrigeration:
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating:
Reheat gently on the stovetop or in the microwave with a splash of water or milk to loosen the sauce.
Freezing:
This dish is best enjoyed fresh. Freezing is not recommended, as ricotta-based sauces can change texture when thawed.
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 420 |
| Protein | 18 g |
| Carbohydrates | 52 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sodium | 420 mg |
Values are estimates and will vary based on ingredients used.
FAQ About Lemon Ricotta Pasta with Spinach
Can I make this pasta ahead of time?
This pasta is best served fresh, but you can prep the ricotta sauce a few hours ahead and store it in the refrigerator. When ready to eat, cook the pasta and combine everything while hot.
Is this recipe kid-friendly?
Yes, it’s mild, creamy, and comforting. If serving kids, you can skip the red pepper flakes and go lighter on the lemon.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended. Bottled juice lacks the brightness and aroma that make this dish special.
How do I keep the sauce from clumping?
Always mix the ricotta with hot pasta and use pasta water as needed. The heat and starch help create a smooth sauce.
Can I make this gluten-free?
Absolutely. Use your favorite gluten-free pasta and follow the recipe as written.
Fresh & Easy Lemon Ricotta Pasta with Spinach
Equipment
- large pot
- mixing bowl
- colander
- microplane or zester
- wooden spoon or tongs
Ingredients
- 12 oz pasta (penne, fusilli, rigatoni, or spaghetti)
- 1 cup whole milk ricotta cheese
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 3 cups fresh baby spinach
- 1/3 cup grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain and keep the pasta warm.
- In a large bowl, mix ricotta cheese, lemon zest, lemon juice, olive oil, minced garlic, salt, and black pepper until smooth and creamy.
- Add the hot pasta to the ricotta mixture and toss to combine, using a little reserved pasta water to loosen the sauce if needed.
- Add fresh spinach and toss again until the leaves wilt from the heat of the pasta.
- Stir in parmesan cheese and red pepper flakes if using. Adjust seasoning with extra salt, pepper, or lemon juice, then serve immediately.
Notes
Nutrition
Final Thoughts
Fresh & Easy Lemon Ricotta Pasta with Spinach is the kind of recipe you’ll come back to again and again. It’s quick, comforting, and full of bright, clean flavors that never feel heavy. With minimal ingredients and maximum payoff, this dish proves that weeknight cooking can be both simple and satisfying.
Whether you’re new to cooking or just want a reliable pasta recipe that always delivers, this one deserves a spot in your regular rotation.
