If there’s one meal I could eat on repeat all spring and summer, it’s Easy Lemon Ricotta Pasta & Spinach. Imagine silky ribbons of pasta clinging to a creamy ricotta sauce, twirling alongside gentle wisps of sautéed spinach, and all brightened by sunny lemon. It comes together in a snap yet tastes like you’ve pulled off something sophisticated. Whether you’re after a speedy weeknight dinner or hosting friends for a casual get-together, this dish is the kind everyone comes running for — and asks for seconds.

Easy Lemon Ricotta Pasta & Spinach Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple yet vibrant ingredients is half the fun! Everything here pulls its weight: the way ricotta beats out heavy cream for silkiness without heaviness, the lemon lights up every bite, and the spinach adds that perfect pop of color and freshness.

12 oz pasta (spaghetti, linguine, or fettuccine): Choose your favorite long noodle for maximum twirl-factor and sauce-catching goodness.
1 cup whole milk ricotta cheese: The star of the show, it creates that plush, creamy base without extra fuss.
2 tablespoons olive oil: Adds a generous richness and helps sauté the garlic and spinach to perfection.
2 tablespoons lemon juice: Freshly squeezed is best for the brightest, zingiest flavor.
1 teaspoon lemon zest: Don’t skip this — zest gives another layer of citrus aroma that totally transforms the sauce.
2 cloves garlic, minced: Just enough to add warmth and depth without overpowering the delicate ricotta.
4 cups fresh spinach, roughly chopped: Wilts into glossy ribbons and sneaks in those easy greens.
1/4 cup grated Parmesan cheese (plus more for serving): Adds rich, salty backbone and the ultimate finishing touch.
Salt and black pepper to taste: Essential for bringing all the flavors together, so season as you go.
1/4 teaspoon crushed red pepper flakes (optional): A little pinch for those who like a gentle kick of heat.
Reserved pasta water as needed: The magic ingredient for loosening the sauce and making it cling beautifully to every noodle.

How to Make Easy Lemon Ricotta Pasta & Spinach

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and toss in your chosen pasta. Cook until al dente, according to package instructions. Don’t forget to scoop out at least 1/2 cup of that starchy cooking water right before you drain the pasta — it’s your secret to a luscious, cohesive sauce.

Step 2: Sauté the Spinach and Garlic

As the pasta boils away, heat olive oil in a large skillet over medium warmth. Add the minced garlic and cook for about 30 seconds; you want it fragrant, not browned. Next, stir in the chopped spinach. Stir it around until it’s wilted and glossy, which takes just a couple of minutes. Set aside and get ready to build that creamy lemon ricotta base.

Step 3: Prepare the Ricotta Sauce

In a big mixing bowl, whisk together the ricotta, lemon juice, lemon zest, grated Parmesan, and a pinch of salt and black pepper. The mixture will be thick and irresistible — a sneak taste is totally encouraged! The lemon brightens everything up, and that Parmesan brings the creamy mix to life.

Step 4: Combine Pasta and Sauce

Add your just-cooked, drained pasta straight into that bowl of ricotta goodness. Pour in a splash of warm reserved pasta water and start tossing. Keep adding water little by little until the sauce softens and clings to every strand. That’s the magic of using the pasta water — it brings creaminess without making things too heavy.

Step 5: Fold in Spinach and Finish

Gently mix in your sautéed spinach and garlic along with the red pepper flakes if you’re in the mood for a touch of heat. Toss until everything is evenly coated. Taste and tweak salt, pepper, or lemon until the flavor is exactly as you love it. Serve right away, topped with extra Parmesan and a sprinkle of lemon zest for even more color and sparkle.

How to Serve Easy Lemon Ricotta Pasta & Spinach

Garnishes

To really make your Easy Lemon Ricotta Pasta & Spinach pop, scatter over some extra grated Parmesan and fresh lemon zest right before serving. A few twists of cracked black pepper and even a sprinkle of chopped basil or parsley add irresistible freshness and color. If you like a little crunch, toasted pine nuts on top add just the right subtle bite.

Side Dishes

This pasta shines all on its own, but it plays well with others, too. I love it with a crisp, peppery arugula salad tossed in a simple vinaigrette. Some chewy, crusty bread for soaking up every last drop of sauce is always a good move. For something a bit heartier, roasted asparagus or blistered cherry tomatoes make delicious partners on the plate.

Creative Ways to Present

To make your Easy Lemon Ricotta Pasta & Spinach dinner feel extra festive, try twirling the noodles into little nests with tongs right onto each plate, then topping with a tangle of spinach and a drizzle of olive oil. Serving in a big family-style platter with lemon wedges on the side creates a celebratory vibe that welcomes everyone to dig in. For lunch prep, portion it into jars or containers with a handful of arugula and you’ve got the freshest desk lunch ever!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extras (lucky you!), let the Easy Lemon Ricotta Pasta & Spinach cool completely, then store in an airtight container in the refrigerator. It’ll keep well for 2-3 days. The flavors meld a bit as it sits, and you might just find it even creamier the next day.

Freezing

This creamy pasta is best enjoyed fresh, but if you need to freeze, transfer cooled portions to freezer-safe containers. Wrap tightly and store for up to a month. Thaw overnight in the fridge before reheating. Keep in mind, the sauce may lose a bit of its plush texture, but a splash of milk or pasta water can help revive it.

Reheating

To reheat, add a tablespoon or two of water or milk to loosen the sauce, then gently warm in a skillet over low heat, stirring often. If you’re in a rush, the microwave works too — just cover loosely and heat in short bursts, stirring in between. Finish with a bit more lemon juice and Parmesan for fresh flavor.

FAQs

Can I use low-fat ricotta instead of whole milk ricotta?

Absolutely! Low-fat ricotta will still give you a creamy texture, though the sauce might be slightly less rich. If you go this route, add a tiny drizzle of olive oil to round things out.

What other greens can I use besides spinach?

Yes, baby kale, Swiss chard, or even arugula are fantastic in Easy Lemon Ricotta Pasta & Spinach. Softer greens are best, but you can use heartier varieties if you sauté them a bit longer until tender.

Can Easy Lemon Ricotta Pasta & Spinach be made gluten-free?

Definitely! Just use your favorite gluten-free pasta. All the other ingredients are naturally gluten-free, so it’s easy to adapt for dietary needs.

Is this dish good served cold as a pasta salad?

It sure is! Once chilled, Easy Lemon Ricotta Pasta & Spinach becomes a creamy, zesty pasta salad — perfect for picnics, potlucks, or meal prep lunches.

How can I add protein to this dish?

Grilled chicken or shrimp make tasty additions, or try tossing in some white beans for a vegetarian boost. You could even top with a soft-boiled egg for a quick, satisfying protein hit.

Final Thoughts

I can’t wait for you to try Easy Lemon Ricotta Pasta & Spinach! It’s vibrant, comforting, and bursting with flavors that taste like pure sunshine. Whether it’s a quick dinner or an invitation to gather, this dish transforms your table — and your mood. Give it a try, and I have a feeling it’ll earn a permanent spot in your weeknight rotation, too.

Easy Lemon Ricotta Pasta & Spinach Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Easy Lemon Ricotta Pasta & Spinach recipe combines the tangy flavors of lemon with creamy ricotta cheese, fresh spinach, and a hint of garlic. It’s a quick and delicious vegetarian pasta dish that’s perfect for a weeknight meal.

Ingredients

Scale

Pasta:

12 oz pasta (like spaghetti, linguine, or fettuccine)

Ricotta Mixture:

1 cup whole milk ricotta cheese
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest

Spinach:

2 cloves garlic, minced
4 cups fresh spinach, roughly chopped

Additional:

1/4 cup grated Parmesan cheese (plus more for serving)
Salt and black pepper to taste
1/4 teaspoon crushed red pepper flakes (optional)
Reserved pasta water as needed

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Instructions

Cook Pasta: Boil salted water, cook pasta until al dente, and reserve 1/2 cup of pasta water.
Sauté Spinach: Sauté garlic in olive oil, add spinach, and cook until wilted.
Prepare Ricotta Mixture: Whisk together ricotta, lemon juice, lemon zest, Parmesan, salt, and pepper.
Combine: Toss cooked pasta in the ricotta mixture, adding reserved pasta water for desired consistency.
Finish: Stir in sautéed spinach and red pepper flakes if using. Serve garnished with Parmesan and lemon zest.