I’m sharing my Lemon ricotta pasta with spinach, a light and zesty dish that comes together in less than 15 minutes using simple fresh ingredients.

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I love how this Lemon Ricotta Pasta sneaks up on you, tasting like something fancy even when you barely stir the pot. I call it my quick weeknight fix, and sometimes I jokingly text friends “Ricotta Spinach Lemon Spaghetti” just to see if they’ll come over.

Fluffy ricotta cheese meets warm strands of spaghetti, a bright hit of lemon, and it somehow turns into dinner that feels breezy and a little indulgent. It’s the sort of dish that makes you wonder why you ever thought pasta had to be complicated, and you’ll be craving it again before you finish your plate.

Ingredients

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Long wheat noodles give carbs and energy, great base, easy to dress up
Creamy whole-milk ricotta adds protein and richness, makes sauce smooth and mild
Bright zest and juice bring acidity, a fresh sour pop without sweetness
Extra virgin oil gives healthy fats, silkiness and flavor, not greasy if used sparingly
Leafy greens add vitamins, iron and fiber, wilts quickly into creamy sauce
Salty umami cheese boosts flavor, adds savory depth and a sprinkle finishes dish
Pungent garlic gives aromatic bite, a little goes far, can be mellowed by cooking

Ingredient Quantities

12 oz (340 g) spaghetti or linguine, uncooked

1 cup (240 g) whole-milk ricotta cheese, a bit loose is fine

1 large lemon, zested and juiced (about 2 tbsp juice)

2 tbsp extra-virgin olive oil

1 tbsp unsalted butter, optional but makes it silkier

2 cloves garlic, minced or grated

4 cups fresh baby spinach, packed (about 120 g)

1/2 cup finely grated Parmesan or Pecorino, plus extra for serving (about 50 g)

Kosher salt, for the pasta water and seasoning (about 1 tbsp for the water)

Freshly ground black pepper, to taste

1/4 tsp crushed red pepper flakes, optional

About 1/2 cup hot pasta cooking water, for loosening the sauce if needed

How to Make this

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1. Bring a large pot of water to a rolling boil, add about 1 tablespoon kosher salt, then cook 12 oz spaghetti or linguine until just al dente per package directions; before you drain, scoop out and save about 1/2 cup hot pasta cooking water, then drain the pasta (do not rinse).

2. While the pasta is cooking, in a medium bowl stir together 1 cup whole-milk ricotta, the zest and juice of 1 large lemon, 1/2 cup finely grated Parmesan, a few grinds of black pepper and a pinch of salt until mostly smooth; set aside.

3. Heat a large skillet over medium, add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter if using, then add 2 cloves minced garlic and 1/4 teaspoon crushed red pepper flakes if you want heat, cook about 30 seconds until fragrant but not browned.

4. Add 4 cups packed baby spinach to the skillet, toss and cook just until wilted, season lightly with salt and more black pepper to taste.

5. Add the drained pasta to the skillet with the spinach and toss to combine, then remove the skillet from the heat so the ricotta wont curdle.

6. Add the ricotta mixture to the pasta and toss vigorously, adding the reserved hot pasta water a little at a time until the sauce is silky and coats the noodles (youll probably use most of the 1/2 cup); if it seems too thick keep adding tiny splashes of water.

7. Stir in the remaining finely grated Parmesan, taste and adjust salt pepper and lemon juice if needed.

8. Serve immediately with extra Parmesan and a little extra lemon zest on top, and a drizzle of olive oil if you like; eat right away for best texture.

Equipment Needed

1. Large pot (for boiling the pasta)
2. Colander (to drain pasta and reserve about 1/2 cup cooking water)
3. Large skillet or sauté pan (for garlic, spinach and tossing the pasta)
4. Medium mixing bowl (to mix ricotta, lemon zest and juice)
5. Microplane or fine grater (for lemon zest and finely grated Parmesan)
6. Tongs or pasta fork (youll use these to toss and transfer the noodles)
7. Measuring cups and spoons (dont skip measuring the ricotta, salt, etc.)
8. Wooden spoon or silicone spatula (to stir and scrape the pan)

FAQ

Q: Can I use part-skim ricotta or Greek yogurt instead of whole-milk ricotta?

A: Yes, part-skim ricotta works fine, the sauce will just be a little less rich. Greek yogurt can be used but add it off the heat and fold in gently so it doesn't break, and taste for salt because yogurt is tangier.

Q: My sauce is lumpy, how do I make it silky?

A: Stir the ricotta with lemon juice and a few tablespoons of hot pasta water before adding to the pasta, that loosens it up. Toss the pasta vigorously with the ricotta, oil and cheese until creamy. If still thick, add more hot water, a tablespoon at a time.

Q: Can I use frozen spinach?

A: Yes, but thaw and squeeze out as much water as you can, then add it to the garlic in the pan to heat through. Frozen spinach is milder, so you might want a bit more lemon or cheese for brightness.

Q: Can I make this ahead or freeze it?

A: Make ahead for a few hours is fine, store in the fridge and reheat gently with a splash of hot water. I don't recommend freezing the sauced pasta, ricotta texture gets grainy when frozen and thawed.

Q: How do I add chicken or shrimp?

A: Cook chicken or shrimp separately and fold in at the end so they dont overcook. For chicken, thinly sliced or shredded works best. Season the protein well so the dish stays flavorful.

Q: Sauce is too thin, or too thick, what now?

A: Too thin, simmer briefly in the pan to tighten it, or stir in a bit more cheese. Too thick, stir in hot pasta water a tablespoon at a time until you like the consistency.

EASY LEMON RICOTTA PASTA & SPINACH Recipe Substitutions and Variations

Ricotta → Mascarpone or thick Greek yogurt. Mascarpone gives a richer, silkier sauce; Greek yogurt is tangier, so thin it with a little olive oil or warm pasta water so it blends smooth.
Lemon (zest/juice) → Lime juice or 1 tbsp white wine vinegar. Lime keeps the bright citrus notes but changes the flavor a bit, vinegar works too but add slowly and taste.
Spinach → Baby arugula or baby kale. Arugula adds a peppery pop so stir in at the end, kale needs longer cooking and a quick massage with oil to soften it first.
Parmesan → Pecorino Romano or Asiago. Pecorino is saltier and tangier so cut back on added salt, Asiago is milder and melts nicely.

Pro Tips

– Save and add the pasta water in tiny splashes, dont dump it all at once. That hot starchy water is what makes the ricotta turn silky, so keep tossing till it coats the noodles, if it seems to break just add another splash and stir like crazy.

– Let the ricotta warm up a bit before you mix it, cold ricotta can make the sauce feel clumpy. Also take the pan off the heat before you add the ricotta so it doesnt curdle, and if the mix is too thick loosen with a teaspoon at a time of hot pasta water or a little olive oil.

– Dont let the garlic brown, it goes bitter fast. Quick wilt the spinach so it stays bright and not soggy, and if the leaves release too much water, drain the skillet a sec or blot with a paper towel so the sauce doesnt get watery.

– Finish for balance not for show, taste and tweak: add more lemon juice if it needs brightness, more cheese if it needs body, or a small pat of butter for silkiness. Serve immediately, this dish loses its magic if it sits.

EASY LEMON RICOTTA PASTA & SPINACH Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Lemon ricotta pasta with spinach, a light and zesty dish that comes together in less than 15 minutes using simple fresh ingredients.

Servings

servings

Calories

572

kcal

Equipment: 1. Large pot (for boiling the pasta)
2. Colander (to drain pasta and reserve about 1/2 cup cooking water)
3. Large skillet or sauté pan (for garlic, spinach and tossing the pasta)
4. Medium mixing bowl (to mix ricotta, lemon zest and juice)
5. Microplane or fine grater (for lemon zest and finely grated Parmesan)
6. Tongs or pasta fork (youll use these to toss and transfer the noodles)
7. Measuring cups and spoons (dont skip measuring the ricotta, salt, etc.)
8. Wooden spoon or silicone spatula (to stir and scrape the pan)

Ingredients

12 oz (340 g) spaghetti or linguine, uncooked
1 cup (240 g) whole-milk ricotta cheese, a bit loose is fine
1 large lemon, zested and juiced (about 2 tbsp juice)
2 tbsp extra-virgin olive oil
1 tbsp unsalted butter, optional but makes it silkier
2 cloves garlic, minced or grated
4 cups fresh baby spinach, packed (about 120 g)
1/2 cup finely grated Parmesan or Pecorino, plus extra for serving (about 50 g)
Kosher salt, for the pasta water and seasoning (about 1 tbsp for the water)
Freshly ground black pepper, to taste
1/4 tsp crushed red pepper flakes, optional
About 1/2 cup hot pasta cooking water, for loosening the sauce if needed

Directions

Bring a large pot of water to a rolling boil, add about 1 tablespoon kosher salt, then cook 12 oz spaghetti or linguine until just al dente per package directions; before you drain, scoop out and save about 1/2 cup hot pasta cooking water, then drain the pasta (do not rinse).
While the pasta is cooking, in a medium bowl stir together 1 cup whole-milk ricotta, the zest and juice of 1 large lemon, 1/2 cup finely grated Parmesan, a few grinds of black pepper and a pinch of salt until mostly smooth; set aside.
Heat a large skillet over medium, add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter if using, then add 2 cloves minced garlic and 1/4 teaspoon crushed red pepper flakes if you want heat, cook about 30 seconds until fragrant but not browned.
Add 4 cups packed baby spinach to the skillet, toss and cook just until wilted, season lightly with salt and more black pepper to taste.
Add the drained pasta to the skillet with the spinach and toss to combine, then remove the skillet from the heat so the ricotta wont curdle.
Add the ricotta mixture to the pasta and toss vigorously, adding the reserved hot pasta water a little at a time until the sauce is silky and coats the noodles (youll probably use most of the 1/2 cup); if it seems too thick keep adding tiny splashes of water.
Stir in the remaining finely grated Parmesan, taste and adjust salt pepper and lemon juice if needed.
Serve immediately with extra Parmesan and a little extra lemon zest on top, and a drizzle of olive oil if you like; eat right away for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.