Zesty Lemon Ricotta and Spinach Pasta

Zesty Lemon Ricotta and Spinach Pasta is a bright, creamy, and refreshing dish that I love making when I want something light yet satisfying. The smooth ricotta creates a silky sauce, while lemon zest and juice add a fresh, tangy kick. Tossed with tender pasta and vibrant spinach, this meal comes together quickly and feels both wholesome and indulgent.

Why You’ll Love This Recipe

I love how this recipe balances creaminess with freshness. The ricotta melts into a delicate, cheesy sauce without feeling heavy, and the lemon lifts the entire dish with just the right amount of zing. It’s ready in under 30 minutes, uses simple ingredients, and doesn’t require any fancy steps. Whether I’m making it for a weeknight dinner or a sunny weekend lunch, it always leaves me feeling nourished and satisfied.

Ingredients

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

• Pasta (I usually use spaghetti, linguine, or penne)

• Ricotta cheese (whole milk for creaminess)

• Fresh baby spinach

• Garlic (minced)

• Lemon zest and lemon juice

• Olive oil

• Salt and black pepper

• Grated Parmesan cheese (optional, for topping)

• Crushed red pepper flakes (optional, for heat)

Directions

1. I cook the pasta in salted boiling water until al dente, then reserve about ½ cup of the pasta water before draining.

2. While the pasta cooks, I heat olive oil in a large skillet and sauté the garlic until fragrant, about 1 minute.

3. I add the spinach and cook until wilted, then remove the skillet from the heat.

4. In a mixing bowl, I whisk together ricotta, lemon zest, lemon juice, salt, and pepper.

5. I return the drained pasta to the skillet, add the ricotta mixture, and toss everything together. I use the reserved pasta water a little at a time to loosen the sauce until it’s creamy and coats the pasta.

6. I taste and adjust the seasoning, then serve immediately with a sprinkle of Parmesan and red pepper flakes if I like.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 15 minutes to cook, so it’s ready in under 30 minutes from start to finish.

Variations

• I sometimes add sautéed mushrooms or cherry tomatoes for more texture and flavor.

• For extra protein, I toss in grilled chicken, shrimp, or canned white beans.

• I’ve used arugula instead of spinach for a peppery twist.

• A spoonful of pesto adds a lovely herbaceous layer if I want a change.

• If I want it even more lemony, I add extra zest or a splash of lemon juice at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of water or broth to bring back the creaminess. I avoid overheating it to prevent the ricotta from becoming grainy.

FAQs

Can I use frozen spinach?

Yes, I’ve used thawed and drained frozen spinach when fresh isn’t available. I just make sure to squeeze out excess moisture before adding it.

What type of pasta works best?

I usually go with spaghetti or linguine for a smooth, twirlable dish, but short pastas like penne or fusilli also hold the sauce well.

Can I make this ahead?

This dish is best served fresh, but I’ve prepped the ricotta-lemon mixture in advance and kept it in the fridge for quick assembly.

Is this dish vegetarian?

Yes, it’s completely vegetarian if I use vegetarian Parmesan or skip it altogether.

Can I use low-fat ricotta?

Yes, I’ve used low-fat ricotta and it works fine, though the sauce is slightly less rich. I just add a little extra olive oil or pasta water for a smoother texture.

Conclusion

Zesty Lemon Ricotta and Spinach Pasta is one of my favorite ways to enjoy a comforting pasta dish without feeling weighed down. The creamy ricotta and fresh lemon come together in a light, flavorful sauce that’s simple to make and easy to love. It’s a perfect blend of comfort and brightness — a recipe I turn to again and again when I want something quick, healthy, and full of flavor.

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