Creamy Lemon Ricotta Pasta with Spinach
Bright, silky, and comforting—this pasta comes together fast but tastes restaurant-worthy. Perfect for weeknights, family dinners, or casual entertaining.
⏱ Time
Prep: 10 minutes
Cook: 15 minutes
Total: ~25 minutes
Servings
Serves 3–4
Ingredients
15 oz whole milk ricotta cheese (room temperature for best texture)
1 ½ cups finely shredded Parmesan cheese, plus extra for serving
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice (about ½ lemon)
1 teaspoon lemon zest, plus more for garnish
1 teaspoon garlic, finely grated or minced
½ teaspoon salt
¼ teaspoon freshly cracked black pepper, plus more to taste
½ lb (225 g) spaghetti (or linguine, fettuccine, or penne)
5 oz fresh baby spinach (about 4–4½ cups)
½ cup reserved pasta cooking water (important!)
Instructions
1️⃣ Cook the Pasta
Bring 2 quarts of water to a rolling boil. Add 2 teaspoons salt, then cook spaghetti according to package directions until al dente.
Before draining, reserve ½–1 cup pasta water. Drain pasta and set aside.
2️⃣ Make the Ricotta Lemon Sauce
In a large mixing bowl, combine:
Ricotta cheese
Parmesan cheese
Olive oil
Lemon juice
Lemon zest
Grated garlic
Salt and black pepper
Mix until smooth and creamy.
If the ricotta is thick, add 1–2 tablespoons pasta water to loosen it.
3️⃣ Wilt the Spinach
While pasta is still hot, return it to the pot (off heat). Add the spinach and toss gently until the leaves wilt from the heat (about 30–60 seconds).
4️⃣ Combine Everything
Add the ricotta lemon sauce to the pasta and spinach. Toss well, adding reserved pasta water a little at a time until the sauce becomes silky and coats the pasta.
The heat from the pasta warms the sauce—no stove needed!
5️⃣ Taste & Adjust
Add more salt or pepper if needed
Add extra lemon juice for brightness
Add more Parmesan for richness
Serve
Top with:
Extra Parmesan cheese
Fresh lemon zest
Cracked black pepper
Optional drizzle of olive oil
Serve immediately while warm and creamy
Optional Add-Ins & Variations
Protein: grilled chicken, shrimp, or crispy mushrooms
Herbs: fresh basil, parsley, or thyme
Spice: red pepper flakes for a gentle kick
Pasta swap: rigatoni or bowties work great too
Pro Tips
✔ Use whole milk ricotta for the creamiest result
✔ Always reserve pasta water—it transforms the sauce
✔ Zest the lemon before juicing
✔ Don’t overheat the sauce or it may dry out
