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10-Minute Lemon Ricotta Pasta

Highlighted under Category: Authentic Italian Pasta Recipes

Zesty lemon and creamy ricotta meld with chopped spinach to create a vibrant, quick pasta dish. While spaghetti cooks, whisk ricotta, lemon zest, juice, olive oil, salt, and pepper to a smooth base. Gently fold in spinach for subtle wilt, then toss piping hot pasta through the mixture, loosening with reserved cooking water for a luscious sauce. The combination offers a light, tangy mouthful balancing richness and freshness. Serve warm, finished with extra Parmesan if desired. This simple yet flavorful meal is perfect for weeknights when time is short but satisfaction is a must.

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Brought to You By Valeria Rossi
Last modified on Wed, 18 Jun 2025 19:18:53 GMT
A bowl of pasta with spinach and lemon. Save
A bowl of pasta with spinach and lemon. | recipesvaleria.com

This creamy lemon ricotta pasta with spinach is my favorite fix for busy weeknights or any time I want something bright and comforting with practically no effort. The creamy ricotta, zesty lemon, and just-wilted spinach come together with tender noodles for a meal that tastes fresh from a cozy café.

I first whipped this up late on a Friday when I had nothing but pantry basics left. It became my most-requested quick dinner because it feels fancy but takes less time than delivery.

Ingredients

  • Pasta: Choose a shape that holds creamy sauce like spaghetti or fusilli Pick whole grain for a nutritious twist
  • Ricotta Cheese: Use whole milk ricotta for extra creaminess Look for fresh ricotta at the deli counter when possible
  • Fresh Spinach: Baby spinach wilts quickly and adds nutrients Opt for crisp leaves with no yellowing
  • Lemon Zest and Lemon Juice: Brighten the dish Choose unwaxed lemons and zest before juicing
  • Olive Oil: Adds body and a fruity note Choose extra virgin for the most flavor
  • Salt and Pepper: The flavor foundation Freshly cracked black pepper is best
  • Grated Parmesan Cheese: For serving Adds umami and a nutty finish Shave your own from a block for best results

Step-by-Step Instructions

Cook the Pasta:
Bring a generous pot of salted water to a boil and add your pasta Cook until just al dente stirring now and then for even cooking Keep an eye on the timer so the noodles stay toothy
Make the Ricotta Lemon Sauce:
While the pasta cooks mix together ricotta cheese lemon zest lemon juice olive oil salt and pepper in a large bowl Stir until the sauce mixture is creamy and blended
Add the Spinach:
Fold in the chopped fresh spinach into the ricotta mixture The heat will help just wilt the spinach preserving its color and bite
Reserve and Drain the Pasta:
Once the pasta is done ladle out about half a cup of the water for later Then drain the rest and let the pasta steam off for a minute
Combine Pasta with Sauce:
Add the hot drained pasta right into the ricotta spinach mixture Toss everything together so each noodle is coated perfectly Use a splash of the reserved cooking water to thin and bind the sauce until glossy and creamy
Finish and Serve:
Twirl the pasta onto plates or bowls Shower with extra Parmesan and a grind of pepper if you like Serve it up while everything is still silky and warm
A fork is stuck in a plate of pasta with spinach. Save
A fork is stuck in a plate of pasta with spinach. | recipesvaleria.com

Every time I grab a big spoonful of ricotta I remember my grandmother showing me how to taste for freshness right at the market. The creamy cheese is the heart of this dinner and brings a nostalgic touch for my family.

Storage Tips

Leftover pasta will keep in an airtight container in the fridge for up to three days. The sauce may thicken as it sits so put a splash of water or milk in before reheating. This dish does not freeze well due to the dairy content but it makes a fantastic next-day lunch.

Ingredient Substitutions

Swap spinach for chopped arugula baby kale or even blanched peas if that is what you have on hand. If you cannot find ricotta try cottage cheese blended smooth. No lemons Use a splash of white wine vinegar to add brightness. For gluten-free needs pick a chickpea or lentil pasta.

Serving Suggestions

This bright pasta tastes amazing with a crisp green salad tossed in extra lemon juice and olive oil. Add roasted cherry tomatoes or grilled chicken for a heartier meal. For a fancy touch top with a handful of toasted pine nuts or freshly ground black pepper.

Frequently Asked Questions About Recipes

→ Can I use a pasta shape other than spaghetti?

Absolutely! Penne, fusilli, or linguine all work well and soak up the creamy sauce beautifully.

→ Is it necessary to wilt the spinach first?

No need—chopped spinach softens perfectly when stirred into the warm ricotta sauce, requiring no extra cooking.

→ How can I make the sauce creamier?

Add reserved pasta water gradually while mixing the pasta and sauce, adjusting until your desired texture is reached.

→ What can I substitute for ricotta cheese?

Cottage cheese or mascarpone are good alternatives that offer a similar creamy consistency and mild flavor.

→ Does the dish work well for meal prep?

Yes, this pasta reheats gently and holds its creamy texture, making it great for lunch or advance preparation.

10-Minute Lemon Ricotta Pasta Spinach

Creamy ricotta and spinach come together with bright lemon for a simple, vibrant pasta in just 20 minutes.

Preparation Time
15 minutes
Cooking Duration
5 minutes
Overall Time Required
20 minutes
Brought to You By: Valeria Rossi

Recipe Group: Pasta

Skill Requirement: Perfect for Beginners

Cuisine Type: Italian

Recipe Output: 4 Number of Servings (Serves 4 people)

Diet Preferences: Quick Vegetarian Option

Required Ingredients

→ Pasta Base

01 225 grams dried spaghetti or preferred pasta

→ Ricotta Mixture

02 250 grams ricotta cheese
03 1 tablespoon finely grated lemon zest
04 2 tablespoons freshly squeezed lemon juice
05 1 tablespoon extra-virgin olive oil
06 Salt, to taste
07 Freshly ground black pepper, to taste

→ Vegetables

08 60 grams fresh spinach, chopped

→ Garnish

09 Grated Parmesan cheese, for serving (optional)

How to Make It

Step 01

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions.

Step 02

In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, olive oil, salt, and black pepper. Stir until the mixture is smooth and creamy.

Step 03

Fold the chopped spinach into the ricotta mixture, allowing the residual warmth to begin wilting the leaves.

Step 04

Once cooked, reserve approximately 120 millilitres of pasta cooking water, then drain the pasta thoroughly using a colander.

Step 05

Add the hot pasta directly to the bowl with the ricotta mixture. Toss vigorously to coat, gradually adding reserved pasta water as needed to achieve a creamy consistency.

Step 06

Arrange the pasta onto serving plates and top with grated Parmesan cheese if desired. Serve promptly while warm.

Additional Information

  1. Tossing the pasta with the sauce while still hot ensures optimal creaminess and allows the spinach to wilt perfectly.

Essential Tools

  • Large pot
  • Colander
  • Large mixing bowl

Allergy Notes

Double-check every ingredient for potential allergenic risks. Reach out to your doctor with any concerns.
  • Contains dairy and gluten

Nutritional Information (Per Serving)

These nutritional details are intended for informational purposes and aren't a substitute for professional guidance.
  • Total Calories: 330
  • Fat Content: 10 grams
  • Carbohydrates: ~
  • Protein Amount: 12 grams