Bright, creamy, and full of flavor, this Lemon Ricotta Pasta with Spinach is the perfect combination of comfort and freshness. The smooth ricotta sauce clings perfectly to pasta, while lemon zest and juice add brightness, and garlicky spinach gives the dish a burst of color and nutrients.
This post may contain affiliate links, which means I may make a small commission off items you purchase at no additional cost to you.
Best of all, this pasta is ready in just 20 minutes, making it an ideal recipe for busy weeknights. With simple ingredients and an easy one-pan sauce, you can bring a taste of Italy to your table with almost no effort.
Check out also our other 30 Minutes or Less recipes and if you like the pasta and lemon combo, try also this Lemon Shrimp Scampi Orzo or this Risotto al Limone (Creamy Lemon Risotto).
Jump to:
🧾 Ingredients
- Pasta - Spaghetti, linguine, or short shapes like fusilli or penne all work. Use high-quality durum wheat pasta for the best bite.
- Ricotta Cheese - Whole-milk ricotta creates the creamiest sauce. Fresh ricotta from a deli counter is even better if available.
- Spinach - Baby spinach is perfect for its tenderness. Chop larger leaves if using mature spinach. You can also use frozen spinach for convenience.
- Lemon Juice & Zest - Always use fresh organic lemons for a bright, vibrant flavor.
- Parmesan Cheese - Freshly grated Parmesan or Pecorino adds saltiness and extra umami.
- Garlic - Optional, but sautéing a clove in olive oil with the spinach enhances the flavor.
See the recipe card for quantities.
🍳 Substitutions
- Ricotta - Swap for mascarpone for an even richer sauce, or use low-fat ricotta for a lighter version.
- Spinach - Kale, arugula, or even zucchini ribbons can be used instead.
- Pasta - Use gluten-free pasta to make the dish gluten-free.
- Parmesan - Pecorino Romano works beautifully for a sharper flavor.
🥣 Variations
- Protein boost - Add grilled chicken, shrimp, or (even better) crispy pancetta.
- Herby twist - Stir in fresh basil, thyme, or dill for an aromatic lift.
- Spicy version - Add a pinch of red pepper flakes to the sauce for a little kick.
- Extra creamy - Mix in a splash of heavy cream or pasta water for a silkier texture.
📋 Instructions with Photos
Step 1. Mix Ricotta, Parmesan, Lemon zest, lemon juice, and seasonings in a bowl.
Step 2. Cook the spinach in a pan with olive oil and garlic.
Step 3. Mix the ricotta sauce and spinach in the pan.
Step 4. Add the cooked pasta and pasta water until it's fully coated in the sauce.
🍽 Serving Suggestions
This pasta is perfect on its own as a light meal but also pairs beautifully with:
- A simple green salad with a lemon vinaigrette
- Garlic bread or homemade focaccia
- Grilled vegetables or roasted asparagus for a spring dinner
- A crisp glass of Sauvignon Blanc or Pinot Grigio
🔪 Equipment
Use Microplane Citrus Zester to zest your lemon, for the best result, and use Kitchen Safety Gloves to avoid accidents with peelers and zesters!
❄️ Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 2 days.
Reheating: Warm gently in a skillet over low heat with a splash of pasta water or milk to loosen the sauce. Avoid high heat to prevent the ricotta from becoming grainy.
Freezer: Not recommended, as the ricotta sauce doesn't freeze well and can separate when thawed.
💭 Recipe FAQs
Yes, you can mix the ricotta, lemon juice, zest ahead of time and store it in the fridge for up to 24 hours. Add the spinach and hot pasta just before serving.
I prefer to cook the spinach separately to give it more flavor with garlic oil, but it's not necessary, especially if you use fresh baby spinach.
Yes! Use vegan ricotta, omit the Parmesan or swap for nutritional yeast, and drizzle with olive oil for extra richness.
⭐ Top tip
Always reserve some pasta cooking water. The starchy water helps create a smooth, creamy sauce that clings beautifully to the pasta without adding cream.
🫶 Related recipes you might like
Looking for other recipes like this? Try these:
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve ½ cup (120 ml) of the pasta water before draining.
- In a separate pan, drizzle the olive oil and add the garlic. Cook 1-2 minutes then add the spinach and cook until wilted. Season lightly with salt and pepper and set aside to cool.
- In a large bowl, whisk together the ricotta, lemon zest, lemon juice, Parmesan, and a pinch of salt and black pepper until smooth and creamy.
- Add the hot pasta and spinach to the bowl with the ricotta mixture. Toss well to combine, adding reserved pasta water a little at a time until the sauce reaches a silky, creamy consistency.
- Taste and adjust seasoning with more lemon juice, salt, or pepper if needed.
- Serve immediately, garnished with extra Parmesan.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- Use fresh, high-quality ricotta for the best texture and flavor.
- If using larger spinach leaves, chop them roughly before adding.
- This dish is best enjoyed fresh, as the sauce can thicken when stored.
Have you tried this recipe?
Let us know how it was and don't forget to share it!Send this Recipe to your Email!
We'll email this post to you, so you can come back to it later!
Sally Nolan says
I loved this pasta. The ricotta becomes a creamy sauce, not gritty as I expected, and the lemon zest makes it bright and fresh! Will make it again
Jessica Montanelli says
Thank you! I'm glad you liked it 🙂
Anabella says
I have lots of lemons from my tree to use and thought I'd try this recipe. I was a bit skeptical about the ricotta and lemon zest but it was so GOOD! I'll definetely make it again soon!
Jessica Montanelli says
Thank you! I'm glad you enjoyed it! 🙂