Tasty Lemon Ricotta Pasta and Spinach

If you ask me, lemon ricotta pasta is one of those weeknight saves that feels fancy but comes together in minutes.

This simple pasta dish combines creamy ricotta with bright lemon and fresh spinach for a dinner that works any night of the week. The ricotta melts into the hot pasta and creates a light sauce that coats every bite.

A good squeeze of lemon juice and some zest wake everything up, while the spinach wilts right into the mix. A sprinkle of Parmesan and black pepper finish it off.

It’s the kind of meal that tastes like you put in way more effort than you actually did, perfect for busy evenings when you want something satisfying.

What Kind of Ricotta Should I Use?

For this lemon ricotta pasta, you’ll want to stick with whole-milk ricotta rather than part-skim or fat-free versions. The full-fat ricotta creates a creamier sauce that coats the pasta better and has a richer flavor that really shines when mixed with the lemon and Parmesan. You can find ricotta in most grocery stores in the dairy section, and while fresh ricotta from an Italian market or specialty store will give you the best results, standard supermarket ricotta works perfectly fine. Just make sure to give it a good stir before using, as sometimes the liquid separates and sits on top.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Ricotta cheese: If you don’t have ricotta, try using cottage cheese blended until smooth, or even mascarpone for a richer version. Greek yogurt works too, though it’ll give you a tangier flavor – just add it off the heat to prevent curdling.
• Fresh spinach: Frozen spinach is a great substitute – just thaw it completely and squeeze out all the excess water before adding. You’ll need about 10 ounces of frozen to replace the fresh. Arugula or kale also work well if you want to switch things up.
• Parmesan cheese: Pecorino Romano makes a good swap and adds a slightly sharper, saltier taste. You could also use Grana Padano or even Asiago.
• Pasta shape: Any pasta shape works here, so use what you have on hand. Short shapes like penne or fusilli catch the sauce nicely, while long noodles like spaghetti give you that classic twirl.
• Fresh lemon: In a pinch, bottled lemon juice works, though fresh is always better. Use about 2-3 tablespoons of bottled juice, and if you’re missing the zest, add a tiny bit more juice to compensate for the lost brightness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this pasta is not saving enough pasta water before draining – you’ll need at least a cup of that starchy liquid to help the ricotta create a smooth, creamy sauce instead of clumpy cheese blobs.

Adding the ricotta to a hot pan will cause it to seize up and become grainy, so always mix it with the pasta water off the heat first, then toss with the warm pasta for a silky coating.

Don’t add the spinach too early or it will turn brown and mushy – wait until the very end and let the residual heat from the pasta wilt it gently for about a minute.

Finally, go easy on the lemon juice at first and taste as you go, since too much can overpower the delicate ricotta and make the whole dish taste sour rather than bright and fresh.

What to Serve With Lemon Ricotta Pasta?

This pasta is pretty light and fresh thanks to the lemon and spinach, so I like to serve it with simple sides that won’t overpower those bright flavors. A crusty baguette or garlic bread is perfect for soaking up any extra sauce left in your bowl, and it adds a nice crunch to the meal. A simple arugula salad with olive oil and a squeeze of lemon keeps things in the same flavor family, or you could go with roasted cherry tomatoes on the side for a bit of sweetness. If you want to add some protein, grilled chicken or shrimp work really well with the creamy ricotta and lemon combo.

Storage Instructions

Store: This pasta is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. The ricotta sauce might thicken up a bit as it sits, so you may want to add a splash of pasta water or milk when reheating to loosen it back up.

Reheat: Warm up your leftovers gently in a skillet over medium-low heat with a tablespoon or two of water or milk to bring the sauce back to life. You can also microwave it in 30-second intervals, stirring between each one. Just avoid high heat since the ricotta can separate if it gets too hot.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 45-55 g
• Fat: 40-50 g
• Carbohydrates: 155-170 g

Ingredients

For the pasta and greens:

• 8 oz pasta (such as spaghetti, penne, or fusilli)
• 8 oz baby spinach leaves, rinsed

For the creamy ricotta blend:

• 1 cup whole milk ricotta cheese
• 1/3 cup finely grated parmesan cheese, plus more for serving
• 1 tbsp extra-virgin olive oil, with more for drizzling
• 1 garlic clove, pressed or grated
• 1 lemon, zested and juiced
• Salt, to taste
• Black pepper, freshly ground, to taste

To garnish:

• Lemon wedges (optional, 3 total)

Step 1: Cook the Pasta

• 8 oz pasta (such as spaghetti, penne, or fusilli)
• 8 oz baby spinach leaves, rinsed
• salt, to taste

Bring a large pot of salted water to a boil.

Add the pasta and cook according to the package directions until al dente.

In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water.

Add the baby spinach leaves to the pot, stirring well and pushing them down so they are submerged in the water.

After 1 minute, drain the pasta and spinach together and return them to the pot.

Step 2: Prepare the Ricotta Sauce

• 1 cup whole milk ricotta cheese
• 1 tbsp extra-virgin olive oil
• 1/3 cup finely grated Parmesan cheese
• 1 garlic clove, pressed or grated
• 1 lemon, zested and juiced
• salt, to taste
• black pepper, freshly ground, to taste

While the pasta cooks, combine the ricotta cheese, extra-virgin olive oil, finely grated Parmesan cheese, garlic, lemon zest, and lemon juice in a medium bowl.

Season with about 1/4 teaspoon salt and a good pinch of freshly ground black pepper.

Stir well until all the ingredients are thoroughly mixed and the sauce is smooth.

Taste and adjust the seasoning if needed.

I always make sure to taste the sauce here—sometimes an extra pinch of pepper makes all the difference.

Step 3: Combine Pasta with Ricotta Sauce

• ricotta sauce from Step 2
• drained pasta and spinach from Step 1
• reserved pasta cooking water

Add the ricotta sauce (from Step 2) to the drained pasta and spinach (from Step 1) in the pot.

Pour in some of the reserved pasta cooking water, stirring well to evenly coat the pasta and spinach in the creamy sauce.

Add more pasta water as needed to achieve a smooth, creamy texture.

Step 4: Serve and Garnish

• finely grated Parmesan cheese, for serving
• extra-virgin olive oil, for drizzling
• lemon wedges (optional, 3 total)

Serve the creamy ricotta spinach pasta immediately.

Garnish each serving with extra grated or shaved Parmesan cheese, drizzle with more extra-virgin olive oil, and provide lemon wedges for squeezing if desired.

For an added kick, I sometimes like to sprinkle on a pinch of red pepper flakes.

Enjoy!