Creamy, tangy, and vibrant, this Lemon Ricotta Spinach Pasta brings a burst of freshness to your dinner table. It’s the kind of dish that feels indulgent yet light, with ricotta creating a lush sauce and lemon zest adding a sunny lift. The spinach melts into the warm pasta, creating the perfect balance of hearty and healthy.
This pasta is made in just 20 minutes, making it ideal for weeknights when you want something flavorful without the fuss. Whether served as a main course or a bright side to grilled chicken or shrimp, it’s versatile, satisfying, and sure to impress anyone at the table.
What Kind of Ricotta and Pasta Should I Use?
Whole milk ricotta offers the creamiest texture and richest flavor, which pairs beautifully with the brightness of the lemon. If you prefer a lighter version, part-skim ricotta works fine too.
As for pasta, any shape will do, but short types like penne, fusilli, or rigatoni hold the sauce best. For a rustic touch, try it with whole wheat or chickpea pasta for added fiber and protein.
Ingredients for the Fresh & Zesty Lemon Ricotta Spinach Pasta
- 12 oz pasta (penne or fusilli)
- 1 cup whole milk ricotta cheese
- 2 cups fresh spinach, chopped
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: red pepper flakes for heat, toasted pine nuts for crunch
How To Make the Fresh & Zesty Lemon Ricotta Spinach Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
Step 2: Sauté the Garlic and Spinach
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Toss in chopped spinach and cook until wilted, about 2-3 minutes.
Step 3: Create the Ricotta Sauce
Lower the heat and add the ricotta cheese, lemon zest, lemon juice, and Parmesan. Stir to combine. Slowly pour in reserved pasta water, a bit at a time, until the sauce reaches a creamy consistency.
Step 4: Toss and Serve
Add the cooked pasta to the skillet and toss to coat evenly. Season with salt, black pepper, and optional red pepper flakes. Serve warm, topped with extra lemon zest, Parmesan, or toasted pine nuts if desired.
How to Serve and Store Lemon Ricotta Spinach Pasta
Serve this pasta warm straight from the skillet, garnished with a sprinkle of lemon zest and Parmesan. It pairs beautifully with grilled proteins like shrimp, chicken, or salmon.
To store leftovers, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to bring the sauce back to life.
Frequently Asked Questions
How can I make this pasta gluten-free?
Just use your favorite gluten-free pasta—rice-based, lentil, or chickpea varieties all work great.
Can I use frozen spinach?
Yes, thaw and squeeze out excess moisture before sautéing to prevent a watery sauce.
Can this dish be served cold?
Absolutely. It makes a great pasta salad when chilled—just toss with a bit of olive oil before serving.
Is this good for meal prep?
Yes! Store in individual containers for grab-and-go lunches. It holds up well in the fridge.
Can I add protein to this?
Definitely. Grilled chicken, shrimp, or even white beans are perfect add-ins.
Want More Pasta Ideas with a Twist?
If you love this creamy-meets-zesty combination, you’ll probably enjoy these other favorites:
- Creamy Garlic Chicken Breasts with rich flavor in every bite.
- Creamy Tuscan Sausage Pasta for a hearty, bold meal.
- Cheese Shrimp Penne Pasta with Spinach with a seafood twist.
- Creamy Garlic Butter Chicken Rotini in Parmesan Sauce that brings comfort to every forkful.
- Asiago Tortelloni Alfredo with Grilled Chicken if you’re craving something extra cheesy.
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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Nina Dishes on Pinterest.
And let me know in the comments how yours turned out. Did you add grilled shrimp? Extra lemon? Maybe some basil or crushed walnuts?
I love hearing how others personalize these dishes. Your questions, tips, or even happy accidents are welcome—let’s keep cooking together!
Fresh & Zesty Lemon Ricotta Spinach Pasta
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick and creamy pasta dish bursting with lemony brightness, ricotta richness, and vibrant spinach. Perfect for weeknights or as a side to your favorite protein.
Ingredients
12 oz pasta (penne or fusilli)
1 cup whole milk ricotta cheese
2 cups fresh spinach, chopped
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
2 tablespoons olive oil
Salt and black pepper to taste
Optional: red pepper flakes, toasted pine nuts
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup pasta water and drain the rest.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add spinach and cook until wilted.
3. Lower the heat and add ricotta, lemon zest, lemon juice, and Parmesan. Stir to combine. Slowly add reserved pasta water until sauce is creamy.
4. Toss cooked pasta with sauce. Season with salt, pepper, and optional flakes. Top with lemon zest, Parmesan, or pine nuts.
Notes
Use whole milk ricotta for creamier results.
Don’t skip the reserved pasta water—it’s key for the sauce texture.
Add grilled shrimp or chicken for protein.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 3g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
Keywords: lemon ricotta pasta, creamy spinach pasta, easy dinner
