This lemon ricotta pasta is a quick, crowd-pleasing dinner you’ll want to make again and again.
Creamy ricotta, bright lemon, and tender spinach come together to make a dish that tastes fresh, light, and extra satisfying.
Your family will love how silky and flavorful the sauce is, and you’ll love that it all comes together in less than 15 minutes.
It’s the perfect easy weeknight meal that feels special without any extra effort.
For the Lemon Ricotta Pasta
- Pasta – Use 1/2 lb (8 oz / 220 g) of your favorite shape. Spaghetti, linguine, penne, or fusilli all work well.
- Whole-Milk Ricotta – You’ll need 1 cup (9 oz / 250 g). This creates the creamy base for the sauce.
- Fresh Baby Spinach – An 8 oz (230 g) bag of washed spinach wilts perfectly into the hot pasta.
- Parmesan Cheese – Add 1/3 cup (35 g) grated Parmesan to the sauce, plus extra for serving.
- Lemon – One unwaxed lemon, zested and juiced, brings brightness and fresh flavor.
- Lemon Wedges – Three wedges for serving, if you like an extra squeeze of freshness.
- Extra Virgin Olive Oil – One tablespoon goes into the sauce, and a little extra for drizzling at the end.
- Garlic – One clove, grated or pressed, adds savory depth.
- Salt & Black Pepper – Season to taste to balance the creamy lemon sauce.
Creamy Lemon Ricotta Pasta with Spinach
A bright, creamy pasta that comes together in minutes. Fresh lemon, ricotta, and a handful of spinach make this a simple dish that tastes effortlessly elegant. Ready in under 15 minutes—perfect for busy nights.
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Servings: 3
Notes
Ingredients
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1/2 lb (8 oz / 220 g) pasta (spaghetti, linguine, penne, fusilli…)
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1 cup (9 oz / 250 g) whole-milk ricotta
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8 oz (230 g) fresh baby spinach, washed
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1/3 cup (35 g) grated Parmesan cheese, plus extra for serving
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1 unwaxed lemon, zest and juice
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3 lemon wedges, to serve (optional)
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1 Tbsp extra virgin olive oil, plus more for drizzling
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1 garlic clove, grated or pressed
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salt and black pepper, to taste
Instructions
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Cook the pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. -
Prepare the ricotta mixture:
While the pasta cooks, place the ricotta, olive oil, Parmesan, garlic, lemon zest, and lemon juice into a medium bowl. Season with 1/4 teaspoon of salt and a generous pinch of pepper. Mix until smooth and taste to adjust seasoning. -
Wilt the spinach:
In the final minute of the pasta’s cooking time, set aside 1/2 cup of the pasta water. Add the spinach directly to the pot, stir it in, and press it gently under the water so it softens. -
Combine:
After 1 minute, drain everything and return the pasta and spinach to the warm pot. Add the ricotta mixture along with some of the reserved pasta water. Stir until the sauce coats the pasta evenly, adding more pasta water as needed to achieve a creamy consistency. -
Serve:
Enjoy immediately with extra Parmesan, a drizzle of olive oil, and lemon wedges if you’d like a final squeeze of fresh lemon juice. A pinch of red pepper flakes is a great optional touch.
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Cooking water: Add the pasta water little by little. You may not need the full amount—use only enough to loosen the sauce without thinning the flavor. If you need a bit more liquid, a splash of milk works well.
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Pasta choices: Any medium or long pasta shape that catches the sauce will work. Spaghetti, penne, fusilli, and conchiglie are all great options. Very small shapes like orzo or elbow macaroni aren’t ideal here.
- Nutrition: Values are approximate.
- Can I use a different type of pasta?
Yes! Any shape that holds sauce well will work here. Spaghetti, linguine, penne, and fusilli all taste great with the creamy ricotta. - My sauce turned out too thick—what happened?
This usually means not enough pasta water was added. The starchy water helps loosen the ricotta and makes the sauce silky, so just add a little more until it’s smooth and creamy. - Do I need to cook the spinach separately?
Nope! The spinach wilts perfectly when tossed into the pasta during the last minute of cooking. It saves you time and makes cleanup easier. - Can I warm the ricotta sauce before mixing it with the pasta?
You don’t have to, but you can gently warm it if you’d like. Just keep the heat low so the ricotta stays creamy and doesn’t get grainy. - Can I make this recipe ahead of time?
You can mix the ricotta, lemon, garlic, and Parmesan in advance and store it in the fridge. When you’re ready, just cook fresh pasta and toss everything together. The sauce blends best when mixed with hot pasta.
