Bright, creamy, and bursting with fresh flavor, Lemon Ricotta Spinach Pasta is one of those magical weeknight dinners that taste far greater than the sum of their parts. Imagine hot pasta tumbled with velvety ricotta, piles of leafy spinach, and a pop of lemon that wakes up every bite. This Italian-inspired dish is incredibly easy and comes together in just 25 minutes, making it perfect for busy evenings when you want something comforting but zippy. Whether you serve it as a family favorite or for an impromptu dinner with friends, Lemon Ricotta Spinach Pasta delivers that dream combo of tang, creaminess, and green goodness you’ll crave again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Lemon Ricotta Spinach Pasta lies in how a handful of essential ingredients create a luxurious, restaurant-quality meal at home. Each component brings vibrant color, pronounced flavor, or irresistible creaminess, coming together like a culinary symphony. Here’s what you’ll need and why every item matters:
- 12 ounces pasta: Penne or fettuccine hold the sauce beautifully; use your favorite shape for the best bite.
- 1 tablespoon olive oil: Adds fruity richness and helps sauté the garlic and spinach.
- 3 cloves garlic, minced: Brings an aromatic, mouthwatering depth that lifts the whole dish.
- 5 ounces fresh spinach: A vibrant way to sneak in greens and add gorgeous color—baby spinach wilts quickly and evenly.
- 1 cup ricotta cheese: Creates the luscious, creamy sauce—whole milk ricotta gives the silkiest result.
- 1 tablespoon lemon zest: For big, bright citrus notes that perfume each forkful.
- 3 tablespoons freshly squeezed lemon juice: Adds zippy acidity and a refreshing finish.
- ½ teaspoon salt: Essential for bringing all the flavors into delicious harmony.
- ¼ teaspoon black pepper: Offers gentle heat and rounds out the savory base.
- ¼ teaspoon red pepper flakes (optional): Give a subtle kick without overpowering the lemon and ricotta.
- ¼ cup grated Parmesan cheese, plus more for serving: Nutty, salty magic that melts right in and makes the sauce extra savory.
- ¼ cup reserved pasta water: Helps the sauce coat every noodle, creating ultra-creamy shine.
How to Make Lemon Ricotta Spinach Pasta
Step 1: Cook the Pasta
To start, bring a large pot of salted water to a rolling boil and add your pasta. Cook according to the package directions until al dente—you want it with a little bite! Before draining, remember to scoop out a ladle (about ¼ cup) of that starchy cooking water. It’s the secret to a glossy, silky sauce later. Set the drained pasta aside while you move to the next step.
Step 2: Sauté Garlic and Spinach
In the same pot (or a large skillet if you prefer), pour in the olive oil over medium heat. Toss in the minced garlic and sauté just until fragrant—about 30 seconds is plenty! Don’t let the garlic brown. Next, heap the fresh spinach into the pot and stir until it’s wilted, which takes only 2 to 3 minutes. You’ll be amazed at how much the spinach shrinks, packing plenty of green into every bite.
Step 3: Create the Creamy Lemon Ricotta Sauce
Reduce the heat to low and add the ricotta cheese, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if you like a little extra warmth). Mix thoroughly until it becomes a velvety, lemony sauce. There’s nothing more inviting than watching the ricotta transform into a blanket of creamy goodness, just waiting to enrobe your pasta.
Step 4: Combine Pasta and Sauce
Add the hot cooked pasta and that reserved pasta water to your ricotta mixture. Toss everything together using tongs or a large spoon so every noodle is coated in the dreamy sauce. The pasta water helps loosen the ricotta and makes the finished dish ultra-creamy and luxurious.
Step 5: Finish with Parmesan and Serve
Sprinkle in the grated Parmesan cheese and continue tossing for about a minute, letting it melt and meld into the sauce. Once your Lemon Ricotta Spinach Pasta looks gorgeously creamy and thoroughly mixed, it’s ready to plate! Finish with extra Parmesan on top for a touch of restaurant magic, if you wish.
How to Serve Lemon Ricotta Spinach Pasta
Garnishes
A sprinkle of fresh Parmesan is a classic finish that adds a salty kick and elegant flair. If you’re after a little extra color and zing, try adding finely chopped fresh basil, a twist of lemon zest, or a handful of toasted pine nuts for a subtle crunch. These finishing touches not only look beautiful but elevate the Lemon Ricotta Spinach Pasta’s lively flavors.
Side Dishes
Lemon Ricotta Spinach Pasta pairs perfectly with a crisp green salad tossed in a light vinaigrette, or a platter of roasted vegetables for extra heartiness. For an Italian-inspired meal, offer a basket of warm crusty bread or garlic knots to scoop up every bit of creamy sauce. You could even serve it alongside grilled chicken or shrimp for a protein-packed feast.
Creative Ways to Present
For a festive twist, plate your Lemon Ricotta Spinach Pasta in shallow bowls with a dramatic citrus wedge on the rim and a sprinkle of microgreens. Serving family-style on a big platter encourages sharing and conversation. If you’re entertaining, portion the pasta into individual ramekins, top with extra Parmesan, and give a quick broil for a bubbly, golden finish that wows your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Ricotta Spinach Pasta in an airtight container in the refrigerator for up to 3 days. The ricotta may thicken slightly as it sits but remains delicious and flavorful. If you anticipate saving some for tomorrow, consider saving a splash of pasta water to revive the creaminess upon reheating.
Freezing
While creamy pasta dishes like this one tend to lose a bit of their silky texture after freezing, it’s possible to freeze Lemon Ricotta Spinach Pasta for up to 2 months. Let it cool completely, then place in a freezer-safe container. Thaw overnight in the refrigerator before reheating for the best result.
Reheating
To reheat, add a splash of milk or reserved pasta water to the pasta, and gently warm it in a saucepan over low heat, stirring frequently. Avoid high heat, which could cause the ricotta to separate. If you’re in a hurry, the microwave works too—just stir halfway through and add that splash of liquid to keep things silky and luscious.
FAQs
Can I use another green instead of spinach?
Absolutely! Arugula or kale are great substitutes for spinach in Lemon Ricotta Spinach Pasta. Arugula adds a peppery bite, while kale gives a hearty, earthier flavor. Just chop leaves into bite-sized pieces and cook until wilted.
What kind of ricotta works best?
Whole-milk ricotta is your best bet for the creamiest sauce in Lemon Ricotta Spinach Pasta. It creates a rich, silky base that coats every noodle. If you use part-skim, the result will be lighter but slightly less decadent.
How can I make it gluten-free?
Simply swap in your favorite gluten-free pasta for the classic kind. These days, there are excellent options made from rice, corn, or chickpeas, all of which work beautifully in Lemon Ricotta Spinach Pasta with no change to the sauce.
Is this pasta good for meal prep?
Lemon Ricotta Spinach Pasta is fantastic for meal prep! The flavors meld and deepen after sitting, making leftovers taste even better. Just pack portions into airtight containers for easy grab-and-go lunches or dinners.
What proteins can I add?
To boost the protein in your Lemon Ricotta Spinach Pasta, stir in grilled chicken, sautéed shrimp, or even cooked chickpeas. Each addition brings a new dimension while keeping the dish’s fresh, zesty spirit.
Final Thoughts
If you’re searching for a delicious way to brighten up your dinner routine, Lemon Ricotta Spinach Pasta is sure to become a fast favorite. Its perfect balance of creaminess, citrus, and green freshness is hard to resist. Pull out a pot and treat yourself tonight—you’ll love every silky, lemony bite!
Print
Lemon Ricotta Spinach Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and creamy pasta dish featuring the vibrant flavors of lemon, ricotta, and spinach. This Lemon Ricotta Spinach Pasta is a quick and easy vegetarian meal that is perfect for a cozy dinner at home.
Ingredients
Pasta:
- 12 ounces pasta (penne or fettuccine)
Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- 3 tablespoons freshly squeezed lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese, plus more for serving
- ¼ cup reserved pasta water
Instructions
- Cook the Pasta: Boil pasta in salted water, then drain and set aside.
- Prepare the Sauce: Sauté garlic in olive oil, add spinach, then stir in ricotta, lemon zest, lemon juice, seasonings, and Parmesan.
- Combine and Serve: Toss pasta with the sauce, adding reserved pasta water. Finish with Parmesan and serve hot.
Notes
- For extra protein, consider adding grilled chicken or sautéed shrimp.
- Arugula or kale can be used as substitutes for spinach.
- Choose whole-milk ricotta for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 35mg
