If you’re looking for a bright, comforting, and fuss-free dinner, Creamy Lemon Ricotta Pasta with Fresh Spinach is the kind of recipe that delivers big flavor with very little effort. In just minutes, simple ingredients come together to create a silky, lemony sauce that coats every bite of pasta while fresh spinach adds color, freshness, and balance.
This dish is perfect for busy weeknights, last-minute dinners, or anytime you want something that feels special without being complicated. It’s light yet creamy, fresh yet comforting, and completely family-friendly.
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Why You’ll Love This Creamy Lemon Ricotta Pasta with Fresh Spinach
There are plenty of reasons this recipe deserves a regular spot in your dinner rotation.
First, it’s quick and practical. Once the pasta water is boiling, the sauce comes together in a bowl—no simmering, no heavy cream, and no long prep time. You can realistically have dinner on the table in about 15 minutes.
Second, the flavors are fresh and balanced. Ricotta provides creaminess without heaviness, while lemon zest and juice brighten the entire dish. The spinach gently wilts from the heat of the pasta, keeping its vibrant color and mild flavor.
Finally, this pasta is versatile and forgiving. You can change the pasta shape, add extra vegetables, adjust the lemon to taste, or include protein if desired. It works just as well for a casual family meal as it does for a simple dinner with friends.
Ingredients for Creamy Lemon Ricotta Pasta with Fresh Spinach
This recipe relies on a short list of everyday ingredients. Quality matters here, especially since the flavors are simple and clean.
Pasta and Sauce Ingredients
- Pasta – Any shape works. Long pasta like spaghetti or linguine feels elegant, while short shapes like rigatoni or penne hold the sauce beautifully.
- Whole milk ricotta cheese – The heart of the sauce, giving it a creamy, slightly sweet base.
- Fresh lemon zest and juice – Adds brightness and a fresh citrus aroma that defines the dish.
- Olive oil – Helps smooth out the sauce and adds richness.
- Garlic – Lightly minced or grated for gentle flavor without overpowering the ricotta.
- Salt and black pepper – Essential for balancing the creaminess and acidity.
Add-Ins and Finishing Touches
- Fresh spinach – Baby spinach works best for quick wilting.
- Parmesan cheese – Optional, but adds savory depth.
- Red pepper flakes – Optional for a subtle hint of heat.
- Reserved pasta water – Crucial for creating a silky, restaurant-style sauce.
Ingredient Notes and Substitutions
- Ricotta choice: Whole milk ricotta gives the creamiest result. Part-skim ricotta works too, but the sauce may need extra pasta water to loosen it.
- Lemon flavor: Always zest the lemon before juicing. The zest carries most of the lemon aroma without extra acidity.
- Spinach swaps: Baby kale, arugula, or even chopped Swiss chard can be used instead of spinach.
- Dairy adjustments: For a lighter dish, reduce the ricotta slightly and add more pasta water.
- No alcohol, no pork: This recipe contains neither, making it naturally family-friendly and suitable for a wide range of diets.
Step-by-Step Instructions
This recipe moves quickly, so it helps to have everything ready before you start.
Step 1 – Cook the Pasta
Bring a large pot of water to a boil and season it generously with salt. Cook the pasta according to package instructions until al dente. Before draining, reserve about 1 cup of the pasta cooking water.
Drain the pasta and set it aside, keeping it warm.
Step 2 – Make the Ricotta Lemon Sauce
In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, olive oil, garlic, salt, and black pepper. Stir until smooth and creamy.
At this stage, the sauce will be thick—this is exactly what you want. It will loosen later with the hot pasta and reserved cooking water.
Step 3 – Wilt the Spinach
Add the fresh spinach directly to the bowl with the ricotta mixture or to the warm pasta pot. The heat from the pasta will gently wilt the leaves without overcooking them.
If your spinach leaves are large, give them a rough chop before adding.
Step 4 – Combine Pasta and Sauce
Add the hot pasta to the ricotta mixture. Pour in a small amount of reserved pasta water and toss everything together. Continue adding pasta water a little at a time until the sauce becomes silky and coats the pasta evenly.
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Step 5 – Finish and Serve
Sprinkle with grated Parmesan cheese and a pinch of red pepper flakes if desired. Serve immediately while warm and creamy.
Pro Tips for Success
- Salt your pasta water well. This is the only chance to season the pasta itself.
- Use hot pasta. The heat is what transforms the ricotta into a smooth sauce.
- Add pasta water gradually. Too much at once can make the sauce watery.
- Zest lightly. Avoid the white pith of the lemon, which can be bitter.
- Serve immediately. Ricotta-based sauces are best fresh and warm.
Flavor Variations
One of the best things about Creamy Lemon Ricotta Pasta with Fresh Spinach is how easily it adapts.
- Garlic Lover’s Version: Lightly sauté the garlic in olive oil before adding it to the ricotta.
- Herb Boost: Add fresh basil, parsley, or dill for extra freshness.
- Extra Veggies: Stir in roasted cherry tomatoes, zucchini, or asparagus.
- Protein Add-In: Top with grilled chicken, shrimp, or chickpeas for a heartier meal.
- Extra Cheesy: Mix in a small amount of Pecorino Romano for a sharper finish.
Serving Suggestions
This pasta works beautifully as a main dish, but it also pairs well with simple sides.
- A crisp green salad with lemon vinaigrette
- Garlic bread or warm crusty bread
- Roasted vegetables like broccoli or carrots
- A light soup for a more filling dinner
Because the flavors are fresh and not too heavy, this dish fits well into both casual and slightly elevated meals.
Storage and Freezing Instructions
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat gently on the stove or in the microwave with a splash of water or milk to loosen the sauce.
- Freezing: Freezing is not recommended, as ricotta sauces tend to separate once thawed.
For best texture and flavor, enjoy this pasta fresh.
Print
Creamy Lemon Ricotta Pasta with Fresh Spinach
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright, comforting, and fuss-free pasta dish featuring a silky lemon ricotta sauce that coats every bite of pasta, finished with fresh spinach for balance and color.
Ingredients
- 400g pasta of choice
- 1 cup whole milk ricotta cheese
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1 clove garlic, minced or grated
- 3 cups fresh baby spinach
- Salt to taste
- Black pepper to taste
- 1/2 cup reserved pasta cooking water
- Grated Parmesan cheese, optional
- Red pepper flakes, optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Reserve about 1 cup of pasta cooking water, then drain the pasta and keep warm.
- In a large bowl, combine ricotta cheese, lemon zest, lemon juice, olive oil, garlic, salt, and black pepper.
- Stir the mixture until smooth and creamy.
- Add the fresh spinach to the bowl or directly to the warm pasta so it gently wilts.
- Add the hot pasta to the ricotta mixture.
- Pour in a small amount of reserved pasta water and toss until the sauce becomes silky and coats the pasta.
- Add more pasta water as needed to reach the desired consistency.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve immediately, topped with Parmesan cheese and red pepper flakes if desired.
Notes
Use hot pasta and add pasta water gradually to achieve a smooth, creamy sauce. This dish is best served immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 18 g |
| Carbohydrates | 48 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sodium | 420 mg |
Values are estimates and will vary based on ingredients and portions used.
FAQ About Creamy Lemon Ricotta Pasta with Fresh Spinach
Can I make this pasta ahead of time?
This dish is best served fresh. While you can prepare the ricotta mixture in advance, combining it with hot pasta right before serving gives the best texture and flavor.
Is ricotta healthier than cream?
Ricotta is generally lighter than heavy cream and provides protein and calcium. It creates creaminess without the heaviness of traditional cream-based sauces.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended. Bottled juice lacks the brightness and aroma that fresh zest and juice provide.
What pasta shape works best?
Both long and short pasta shapes work well. Choose based on preference—short shapes hold the sauce, while long shapes create a silky, elegant bite.
How do I prevent the sauce from clumping?
Always use hot pasta and add pasta water gradually while tossing. This helps emulsify the ricotta into a smooth sauce.
Final Thoughts
Creamy Lemon Ricotta Pasta with Fresh Spinach proves that simple ingredients can create something truly special. It’s quick, comforting, fresh, and endlessly adaptable—exactly the kind of recipe you’ll come back to again and again.
Whether you’re cooking for your family or just yourself, this pasta delivers bright flavor and creamy satisfaction with minimal effort. Keep it in your rotation for those nights when you want something easy but still impressive.