This Lemon Ricotta Pasta with Spinach is a light, fresh, and creamy dish that’s perfect for any time of the year. The rich ricotta and zesty lemon combine for a flavorful sauce, while the spinach adds a lovely burst of color and a mild, earthy flavor. It’s a comforting yet refreshing pasta that’s sure to please everyone at the table.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make and full of vibrant flavors. The creamy ricotta sauce perfectly complements the tangy lemon, making each bite feel indulgent without being heavy. The spinach adds a lovely pop of color and freshness, balancing out the richness of the cheese. It’s a simple dish that doesn’t require a lot of ingredients but delivers a lot of flavor. Plus, it’s a great way to sneak in some greens while still enjoying a comforting pasta meal!

Ingredients

12 oz pasta (spaghetti, penne, or your choice)
1 cup ricotta cheese
2 cups fresh spinach (roughly chopped)
1 lemon (zested and juiced)
2 tablespoons olive oil
2 cloves garlic (minced)
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional for extra flavor)
Fresh basil (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, usually about 9-11 minutes. Drain, reserving a cup of pasta water for later.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
In a large mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice. Stir until smooth and creamy.
Once the pasta is drained, add it directly into the skillet with the spinach and garlic mixture. Toss to combine.
Add the ricotta mixture to the pasta and toss gently. If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is achieved.
Season with salt and pepper to taste. Sprinkle Parmesan cheese on top if desired.
Serve warm, garnished with fresh basil if desired.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add protein: You can add grilled chicken or sautéed shrimp for a protein boost.
Swap the spinach: Try using kale, arugula, or another leafy green instead of spinach for a different flavor.
Make it vegan: Use a dairy-free ricotta and vegan Parmesan cheese for a plant-based version.
Add herbs: Fresh herbs like thyme, rosemary, or parsley can be added to change up the flavor profile.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the pasta in a skillet over medium heat with a little bit of olive oil or water to loosen up the sauce. You can also microwave it in 30-second intervals, stirring in between.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just be sure to thaw it and squeeze out excess moisture before adding it to the skillet.

What pasta works best for this recipe?

I like to use spaghetti or penne for this dish, but any pasta you have on hand will work, including fusilli, farfalle, or rigatoni.

Can I make this recipe ahead of time?

Yes, you can make the pasta and store it in the fridge for up to 3 days. Just keep the ricotta sauce separate and combine it with the pasta when reheating.

Can I freeze the pasta?

While pasta dishes like this one can be frozen, I recommend freezing only the pasta without the ricotta sauce, as the texture of the ricotta may change after freezing and thawing.

How do I make the sauce creamier?

If you’d like a creamier sauce, you can add a bit more ricotta or a splash of heavy cream. Just be mindful not to overdo it, as it may make the dish too heavy.

Conclusion

This Lemon Ricotta Pasta with Spinach is a wonderfully simple yet satisfying dish that’s bursting with flavor. Whether I’m craving a quick weeknight dinner or serving guests, it never disappoints. With just a few fresh ingredients, I can create a meal that feels both light and indulgent. It’s a perfect balance of creamy, zesty, and fresh!