Name: Creamy Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (linguine or spaghetti preferred); 1 cup whole milk ricotta cheese; 3 cups fresh baby spinach; 1 lemon (zest and juice); 2 cloves garlic, minced; 2 tbsp olive oil; ¼ cup toasted pine nuts; Salt and pepper to taste; Grated Parmesan (optional, for serving)

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This creamy lemon ricotta pasta is a bright, tangy, and satisfying dish that comes together quickly and effortlessly. The smooth ricotta sauce clings to tender pasta, while fresh spinach adds color and nutrition. Toasted pine nuts on top bring a warm, nutty crunch that elevates the dish. It’s perfect for a weeknight dinner but elegant enough to serve guests.

Why You’ll Love This Recipe

I love how light and fresh this pasta tastes while still being creamy and comforting. The lemon zest brings a citrusy brightness that balances the rich ricotta perfectly. It’s a one-pan wonder that comes together in about 30 minutes. It’s vegetarian, wholesome, and feels fancy without much fuss. Plus, it’s easy to customize with different greens or even protein.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (linguine or spaghetti work best)
Whole milk ricotta cheese
Fresh baby spinach
Lemon (zest and juice)
Garlic
Olive oil
Toasted pine nuts
Salt and pepper
Grated Parmesan (optional)

Directions

Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the spinach and cook until just wilted, about 2 minutes.
Reduce heat to low and stir in the ricotta, lemon zest, and lemon juice. Add a splash of pasta water to create a silky sauce.
Toss the drained pasta into the skillet and combine with the ricotta sauce. Add more pasta water if needed to loosen the sauce.
Season with salt and pepper to taste. Serve with toasted pine nuts and a sprinkle of Parmesan if desired.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish, including prep and cooking time.

Variations

I sometimes switch out the spinach for arugula or kale if that’s what I have on hand. If I want a heartier dish, I add grilled chicken or sautéed shrimp. For a nuttier twist, I’ve used walnuts or slivered almonds instead of pine nuts. And if I’m out of ricotta, a mix of cream cheese and Greek yogurt works in a pinch.

storage/reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of water or milk to a skillet over low heat and gently warm the pasta, stirring until creamy again. I avoid microwaving this dish too long, as the ricotta can get grainy.

FAQs

How do I prevent the ricotta from curdling?

I make sure to reduce the heat before adding the ricotta and never let it boil. This keeps the sauce creamy and smooth.

Can I make this dish gluten-free?

Yes, I just use gluten-free pasta, and it turns out great. The sauce ingredients are naturally gluten-free.

What kind of pasta works best for this?

I usually go with spaghetti or linguine, but short pasta like penne or fusilli also works well to hold the creamy sauce.

Do I need to toast the pine nuts?

Toasting enhances their flavor, so I never skip this step. I just toss them in a dry skillet over medium heat until golden.

Can I add more veggies?

Absolutely. I sometimes add peas, zucchini, or mushrooms for extra texture and flavor.

Conclusion

Creamy lemon ricotta pasta with spinach and toasted pine nuts is a quick, elegant, and delicious meal that I love making on busy weeknights or for cozy dinners with friends. It’s creamy, zesty, and packed with goodness—and it comes together without much effort. Whether I stick with the original or try a variation, it never disappoints.