in

Lemon Ricotta Pasta with Spinach

Save this recipe on:

Creamy, zesty, and packed with greens, this Lemon Ricotta Pasta with Spinach is the kind of dish that brings comfort and brightness together in one bite. Perfect for a cozy night in or a quick weeknight dinner, it balances rich ricotta cheese with vibrant lemon zest and the nutritious boost of baby spinach.

Pin this Recipe

Each forkful is coated in a silky sauce that’s deceptively simple to make but feels restaurant-worthy. This vegetarian-friendly pasta is light enough for spring but comforting enough for colder months, making it a versatile staple in your meal rotation.


What Kind of Pasta Should I Use?

Spaghetti is a classic here, allowing the creamy sauce to cling to each strand. But you can swap in fettuccine, linguine, or even a short pasta like penne or rigatoni if that’s what you have on hand. The key is to choose a shape that holds onto the sauce well.


Ingredients for the Lemon Ricotta Pasta with Spinach

  • Ricotta Cheese – The base of the sauce. It adds a luxurious, creamy texture that melts into the pasta.
  • Fresh Lemon Zest and Juice – Delivers brightness and a slight tang that balances the creaminess.
  • Garlic – Adds savory depth.
  • Baby Spinach – Gently wilts into the warm pasta, giving a pop of green and extra nutrients.
  • Parmesan Cheese – For a salty, nutty finish.
  • Olive Oil – Used to sauté the garlic and coat the pasta.
  • Spaghetti or Pasta of Choice – Acts as the base and carries all the flavor.
  • Salt and Black Pepper – Essential for seasoning the sauce.

How To Make the Lemon Ricotta Pasta with Spinach

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Step 2: Sauté the Garlic

In a large skillet over medium heat, add olive oil and sauté the minced garlic for about 30 seconds until fragrant.

Step 3: Make the Ricotta Mixture

In a bowl, mix ricotta, lemon zest, lemon juice, salt, and pepper. Stir until smooth and creamy.

Step 4: Combine Everything

Add the cooked pasta and spinach to the skillet with garlic. Toss gently until the spinach begins to wilt. Stir in the ricotta mixture and a splash of reserved pasta water until everything is creamy and coated.

Step 5: Finish with Cheese

Remove from heat and sprinkle grated Parmesan over the top. Serve immediately with cracked pepper and extra lemon zest if desired.


Serving and Storing This Creamy Lemon Pasta

Serve this pasta hot, straight from the pan, when it’s at its creamiest. It’s best enjoyed immediately, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat with a splash of milk or pasta water to revive the creamy texture.


What to Serve With Lemon Ricotta Pasta with Spinach?

Garlic Bread

To mop up every last bit of sauce.

Grilled Chicken

Adds protein and pairs wonderfully with the lemon notes.

Roasted Broccoli

Offers a crispy, earthy balance.

Simple Arugula Salad

Light and peppery to complement the rich pasta.

White Wine

A crisp Sauvignon Blanc is perfect.

Lemon Glazed Salmon

Enhances the citrusy flavors.

Crispy Tofu

For a plant-based protein boost.


Want More Pasta Ideas with a Twist?

If you love this creamy lemon ricotta pasta, you might fall in love with these comfort-forward recipes too:


Save This Pin For Later

📌 Save this recipe to your Pinterest pasta board so you can come back to it any time.

Let me know in the comments how yours turned out. Did you use lemon zest generously or add extra greens? Did you try a protein on top?

I love hearing your takes on these recipes. Questions welcome too—let’s make mealtime exciting together.

Explore more vibrant pasta and wholesome dinner recipes at ChefAlchemy’s Pinterest for daily ideas that delight!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Ricotta Pasta with Spinach

Lemon Ricotta Pasta with Spinach


  • Author: Lorenzo Devereaux
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This creamy Lemon Ricotta Pasta with Spinach is a quick weeknight dinner that feels gourmet but comes together in under 30 minutes. A velvety ricotta-based sauce meets vibrant lemon zest and juice, clinging perfectly to spaghetti or your favorite pasta. Baby spinach adds color and nutrition, making this dish a delicious and satisfying vegetarian option. Ideal for those looking for an easy recipe that delivers bright, fresh flavors with pantry staples—perfect for lunch ideas, dinner ideas, or light comfort food cravings. It’s a great choice for both healthy meals and cozy nights in.


Ingredients

12 oz spaghetti

1 tablespoon olive oil

2 cloves garlic, minced

1 cup ricotta cheese

1 tablespoon lemon zest

2 tablespoons lemon juice

5 oz baby spinach

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup reserved pasta water


Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1/2 cup of pasta water, then drain.

2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.

3. In a bowl, whisk together ricotta, lemon zest, lemon juice, salt, and pepper.

4. Add drained pasta and spinach to the skillet. Toss until spinach wilts.

5. Stir in the ricotta mixture and reserved pasta water. Mix until creamy and evenly coated.

6. Remove from heat and sprinkle Parmesan over top. Serve immediately.

Notes

Use fresh lemon zest for the best citrus flavor.

Add a splash more pasta water if the sauce thickens too much before serving.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate
  • Calories: 480
  • Sugar: 3g
  • Sodium: 460mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 45mg

Keywords: lemon ricotta pasta, easy dinner, vegetarian pasta, spinach pasta, creamy pasta

Save this recipe on: