Oh, let me tell you about my absolute favorite weeknight lifesaver – this Lemon Ricotta Pasta with Spinach! I first threw it together one exhausted Tuesday when my fridge was nearly empty, and now it’s my go-to when I need something quick, creamy, and packed with flavor. The magic happens in under 30 minutes, but tastes like you spent hours in the kitchen.
What I love most is how the bright lemon zest wakes up the rich ricotta, while the fresh spinach adds that perfect pop of color and nutrients. It’s the kind of dish that makes you feel fancy but requires zero fuss – my kind of cooking! After years of testing Italian-inspired recipes, this simple combo remains my most requested by friends (who are always shocked by how easy it is).
Trust me, once you try the way the tangy lemon plays against the creamy cheese and garlicky pasta water, you’ll be making this on repeat too. It’s comfort food that doesn’t weigh you down – just pure, simple deliciousness in every forkful.
Why You’ll Love This Lemon Ricotta Pasta with Spinach
This dish isn’t just dinner, it’s a little bowl of happiness! Here’s why it’s become my weeknight hero:
- Lightning fast: From fridge to table in 25 minutes flat (perfect for those “I’m starving NOW” moments)
- Creamy dreamy: The ricotta-Parmesan combo coats every noodle in velvety goodness without heavy cream
- Sunshine in a bowl: Fresh lemon zest and juice give that bright pop that makes your taste buds sing
- Sneaky healthy: Packed with fresh spinach that wilts perfectly into the sauce, kids won’t even notice!
Seriously, it’s the kind of recipe you’ll scribble on a sticky note because you’ll want to make it every week!
Lemon Ricotta Pasta with Spinach
Ingredients
Equipment
Method
- Cook the pasta according to package instructions. Drain and set aside.
- In a mixing bowl, combine ricotta, Parmesan, lemon juice, lemon zest, olive oil, garlic, salt, and pepper.
- Add the cooked pasta to the bowl and toss to coat evenly.
- Stir in the fresh spinach until wilted.
- Serve warm with extra Parmesan if desired.
Notes
Ingredients for Lemon Ricotta Pasta with Spinach
Here’s everything you’ll need to make this bright, creamy dream come true! I’ve learned through trial and error that fresh, quality ingredients make all the difference here:
For the Pasta
- 12 oz pasta, I’m partial to penne or fusilli (those little ridges hold the sauce beautifully!)
For the Sauce
- 1 cup ricotta cheese, Whole milk ricotta gives the creamiest texture
- ¼ cup grated Parmesan, The real stuff, not the green can!
- 2 tbsp freshly squeezed lemon juice, About 1 juicy lemon (trust me, bottled won’t cut it)
- 1 tbsp lemon zest, That yellow gold that makes the flavors pop
- 2 tbsp olive oil, My everyday EVOO works great here
- 2 cloves garlic, minced, Measure with your heart, but I usually add an extra clove
- 2 cups packed fresh spinach, Washed and roughly chopped (it wilts down to nothing!)
- ¼ tsp each salt & black pepper, To taste, I’m always heavy-handed with the pepper
Equipment Needed
You’ll just need three trusty kitchen basics:
- A large pot for boiling pasta
- A colander for draining
- A mixing bowl for tossing everything together
How to Make Lemon Ricotta Pasta with Spinach
Okay, let’s get cooking! This comes together so fast you’ll want to have everything prepped before you start. I’ve burned one too many pastas while scrambling to zest lemons, learn from my mistakes!
Step 1: Cook the Pasta
First, bring a big pot of salted water to a rolling boil, it should taste like the sea! Add your pasta and cook until just al dente (usually 1 minute less than the package says). Here’s my trick: scoop out about ½ cup of that starchy pasta water before draining, it’s liquid gold for adjusting the sauce later!
Step 2: Prepare the Sauce
While the pasta cooks, grab your mixing bowl. Add the ricotta, Parmesan, lemon juice, zest, olive oil, garlic, salt, and pepper. Now here’s where the magic happens, whisk it vigorously until it transforms into this luscious, creamy mixture. The lemon zest will perfume the whole bowl, I always sneak a taste at this point!
Step 3: Combine Pasta and Sauce
Drain your pasta (don’t rinse it!) and immediately add it to the sauce bowl. Toss, toss, toss until every noodle is coated in that lemony creaminess. If it looks too thick, splash in some reserved pasta water a tablespoon at a time. Finally, fold in the spinach, the residual heat will wilt it perfectly. Watch those bright green leaves shrink down and mingle with the sauce, it’s like dinner theater!
Tips for Perfect Lemon Ricotta Pasta with Spinach
After making this dish more times than I can count, here are my can’t-live-without secrets:
- Zest to taste: Start with 1 tbsp lemon zest, then add more after mixing, the flavor intensifies as it sits!
- Fresh is best: Frozen spinach turns watery, those tender fresh leaves melt right into the sauce.
- Pasta water magic: That starchy liquid transforms the sauce from thick to luxuriously silky in seconds.
Oh! And always taste before serving, sometimes it needs an extra pinch of salt to make all the flavors sing.
Variations for Lemon Ricotta Pasta
This recipe is like your favorite little black dress, perfect as is, but so fun to accessorize! Here are my favorite ways to mix it up:
- Add some crunch: Crispy turkey bacon bits give that smoky contrast to the bright lemon
- Spice it up: A pinch of red pepper flakes adds just the right kick
- Herb it out: Fresh basil or parsley tossed in at the end makes it extra fancy
The best part? You can’t mess it up, just toss in whatever makes your taste buds happy!
Serving Suggestions
This lemony pasta shines brightest when served straight from the bowl, no fancy plating needed! I love pairing it with garlic bread for dipping (that sauce is too good to waste) or a simple arugula salad. Don’t forget the finishing touches, an extra shower of Parmesan and maybe a quick grate of lemon zest right at the table makes it feel extra special. Pro tip: serve in warmed bowls to keep everything cozy!
Storage and Reheating
Leftovers? (Lucky you!) Store in an airtight container for up to 3 days. When reheating, add a splash of water and stir gently, it’ll come back to life just like fresh! The lemon flavor actually gets better overnight, so no sad, dried-out pasta here.
Nutritional Information
Per serving: About 380 calories. Remember, nutritional values are estimates and vary based on ingredients used, my generous Parmesan sprinkles definitely add a few extra!
Frequently Asked Questions
I get asked about this lemony pasta all the time, here are the answers to the questions that pop up most:
Can I use frozen spinach? Oh honey, don’t do it! Frozen spinach releases too much water and turns your creamy sauce into a sad, watery mess. Fresh spinach wilts perfectly into the pasta while keeping that vibrant green color.
What if I don’t have ricotta? Cottage cheese works in a pinch, just blend it smooth first. But trust me, the rich creaminess of whole milk ricotta is worth the extra trip to the store!
Is this gluten-free? Absolutely! Just swap regular pasta for your favorite GF noodles, the sauce clings beautifully to any shape. I’ve made it with brown rice pasta that had everyone fooled!
Made this lemony dream? I’d love to hear how it turned out! Tag me on social or leave a rating, your notes help me create more recipes you’ll love. For more recipe ideas, check out recipes online.
