Name: Zesty Lemon Ricotta and Spinach Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (spaghetti, linguine, or penne); 5 oz fresh baby spinach; 1 cup whole milk ricotta cheese; 1 tbsp lemon zest; 2 tbsp fresh lemon juice; 2 cloves garlic, minced; 2 tbsp olive oil; 1/4 cup grated parmesan or pecorino (optional); Salt and pepper to taste; 1/4 tsp red pepper flakes (optional); 1 cup reserved pasta water (as needed)

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Zesty Lemon Ricotta and Spinach Pasta is a creamy, bright, and satisfying dish that’s ready in under 30 minutes. It combines silky ricotta cheese, fresh spinach, and a punch of lemon zest to create a light yet comforting meal. I turn to this pasta whenever I want something simple, fresh, and full of flavor.

Why I Love This Recipe

I love how effortlessly elegant this pasta feels. The ricotta makes the sauce creamy without being heavy, and the lemon adds a clean, zesty lift that keeps every bite interesting. The spinach melts right into the sauce, adding color and nutrition without overpowering the dish. It’s quick enough for a weeknight dinner but special enough to serve when I have guests.

Ingredients

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

Pasta (I like using spaghetti, linguine, or penne)
Fresh baby spinach
Whole milk ricotta cheese
Lemon zest and juice
Garlic, minced
Olive oil
Grated parmesan or pecorino (optional but delicious)
Salt and pepper
Red pepper flakes (optional, for a little heat)

Directions

I bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. I reserve about 1 cup of pasta water before draining.
While the pasta cooks, I heat olive oil in a skillet over medium heat and sauté the garlic for about 30 seconds until fragrant.
I add the spinach and cook until just wilted, about 1–2 minutes.
In a large bowl, I mix the ricotta, lemon zest, lemon juice, salt, pepper, and a bit of pasta water to loosen it up into a creamy sauce.
I add the hot pasta to the bowl with the ricotta mixture and toss to coat, adding more pasta water as needed to make it silky.
I stir in the wilted spinach and sprinkle with parmesan and red pepper flakes before serving.

Servings and Timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add protein: I sometimes toss in grilled chicken, shrimp, or crispy chickpeas for extra substance.
No spinach? I swap in arugula, kale, or even peas if that’s what I have on hand.
Vegan version: I use a plant-based ricotta alternative and skip the parmesan or use nutritional yeast.
Gluten-free: I use gluten-free pasta, and it still turns out creamy and delicious.
Extra lemony: I add a bit of lemon zest on top right before serving for extra brightness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently on the stove with a splash of water or milk to loosen the sauce. I avoid microwaving for too long so the ricotta doesn’t become grainy.

FAQs

Can I use store-bought ricotta?

Yes, I use good-quality whole milk ricotta from the store. If I want it extra smooth, I blend it for a few seconds before mixing into the pasta.

What’s the best pasta shape for this recipe?

I like using long noodles like spaghetti or linguine, but short shapes like penne or fusilli also work great because they catch the creamy sauce well.

Can I make this ahead of time?

This dish is best served fresh, but I’ve prepped the ricotta-lemon mixture ahead of time and just added it to hot pasta when I was ready to eat.

Is this a good cold pasta salad?

It can be served chilled, but I prefer it warm. If I want to make it into a cold salad, I add more lemon juice and olive oil to keep it light and fresh.

How do I make it extra creamy?

I use a bit more pasta water when mixing and make sure to stir everything while the pasta is still hot—that helps the ricotta melt and coat the noodles better.

Conclusion

Zesty Lemon Ricotta and Spinach Pasta is one of those simple recipes that feels both nourishing and indulgent. It’s quick, creamy, and bursting with fresh flavor. Whether I’m making dinner for myself or cooking for friends, this dish always delivers comfort with a refreshing twist.

Zesty Lemon Ricotta and Spinach Pasta

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Zesty Lemon Ricotta and Spinach Pasta is a creamy, bright, and comforting dish that comes together in under 30 minutes. With rich ricotta, fresh spinach, and a citrusy lemon punch, it’s the perfect blend of light and satisfying for any night of the week.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Main Course
Method: Boiled and Sautéed
Cuisine: Italian-Inspired
Diet: Vegetarian

Ingredients

12 oz pasta (spaghetti, linguine, or penne)
5 oz fresh baby spinach
1 cup whole milk ricotta cheese
1 tbsp lemon zest
2 tbsp fresh lemon juice
2 cloves garlic, minced
2 tbsp olive oil
1/4 cup grated parmesan or pecorino (optional)
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)
1 cup reserved pasta water (as needed)

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Instructions

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water and drain the rest.
In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant.
Add spinach and cook until just wilted, 1–2 minutes. Remove from heat.
In a large bowl, combine ricotta, lemon zest, lemon juice, salt, pepper, and a few tablespoons of reserved pasta water. Stir until creamy.
Add hot pasta to the bowl and toss with the ricotta mixture, adding more pasta water as needed to create a silky sauce.
Stir in sautéed spinach and sprinkle with parmesan and red pepper flakes if desired.
Serve immediately with extra lemon zest or herbs on top.