Simple, creamy, and incredibly refreshing, this Lemon Ricotta Pasta is the kind of effortless dinner you’ll come back to again and again. In just 20 minutes, you can have a comforting bowl of pasta coated in a rich, creamy ricotta sauce with a bright pop of fresh lemon. It’s cozy, satisfying, and light enough to enjoy year-round—making it a true family favorite.
Serve it with crusty bread and a fresh salad, and dinner is done with minimal effort and maximum flavor.
Why You’ll Love This Lemon Ricotta Pasta
Dinner in 20 minutes
This recipe comes together fast. While the pasta cooks, you whisk the ricotta sauce and sauté the garlic. Everything gets tossed together at the end for an easy, stress-free meal.
Made with simple ingredients
You only need a handful of pantry and fridge staples to make this creamy lemon pasta. Less than 10 ingredients deliver big flavor—perfect for busy weeknights.
Creamy yet fresh
The ricotta creates a luxuriously creamy sauce without feeling heavy, while fresh lemon juice and zest add brightness that keeps the dish balanced.
Spinach for color and nutrients
A handful of spinach wilts right into the pasta, adding color, texture, and a boost of nutrients without any extra work.
Lemon and ricotta are a perfect match
Creamy ricotta and fresh lemon were made for each other. The combination is smooth, tangy, and irresistibly comforting.
Ingredient Notes
Pasta
Short pasta works best for this recipe. Cavatappi is a favorite because its corkscrew shape holds onto the sauce beautifully, but penne, rotini, shells, or fusilli all work well.
Ricotta cheese
Whole milk ricotta gives the creamiest, richest sauce, though part-skim ricotta can be used if preferred.
Parmesan cheese
Freshly grated Parmesan melts smoothly and adds depth to the sauce. Pre-grated will work in a pinch, but fresh is best.
Garlic
Fresh minced garlic brings warmth and flavor. Add more if you’re a garlic lover.
Spinach
Fresh baby spinach wilts quickly into the pasta. Frozen spinach can be used—just thaw and squeeze out all excess moisture first.
Italian seasoning
A convenient blend of herbs, but you can substitute individual herbs like oregano, basil, thyme, or rosemary.
Variations & Optional Add-Ins
- Add grilled or rotisserie chicken for extra protein
- Stir in sliced Italian sausage
- Sprinkle with red pepper flakes for heat
- Add fresh basil or parsley for extra freshness
- Swap spinach for arugula or kale
- Toss in sun-dried tomatoes or toasted pine nuts
How to Make Lemon Ricotta Pasta
Step 1:
Bring a large pot of salted water to a boil. While waiting, whisk together ricotta, lemon juice, lemon zest, Italian seasoning, and 2 tablespoons olive oil in a small bowl.
Step 2:
Cook pasta according to package directions until al dente. Before draining, reserve at least 1½ cups of the pasta water.
Step 3:
Heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
Step 4:
Add the ricotta mixture to the pan and gently warm it, whisking occasionally. Stir in about ½ cup of reserved pasta water to thin the sauce slightly.
Step 5:
Drain the pasta and return it to the pot. Add spinach and pour the lemon ricotta sauce over top.
Step 6:
Toss everything together until the pasta is evenly coated and the spinach is wilted. Add more pasta water as needed and adjust seasoning to taste.
Serve warm with extra Parmesan and fresh herbs.
Recipe Tips
- Don’t skip the pasta water: The starchy water helps create a silky sauce that clings to the pasta.
- Sauce too thick? Add a splash of pasta water, milk, or olive oil.
- Short on time? Use microwave-ready pasta to shave off extra minutes.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. When reheating, add a splash of milk, cream, or olive oil to loosen the sauce.
Lemon Ricotta Pasta (20 Minutes)
Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 12 oz short pasta (cavatappi, penne, rotini, shells)
- 15 oz whole milk ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 3 Tbsp olive oil, divided
- 2–3 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 2–3 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp sea salt
- ½ tsp cracked black pepper
- 3 oz baby spinach, chopped
- 1–1½ cups reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1½ cups pasta water, then drain.
- While the pasta cooks, whisk together ricotta, lemon juice, lemon zest, Italian seasoning, salt, pepper, and 2 tablespoons olive oil in a bowl.
- Heat the remaining 1 tablespoon olive oil in a saucepan over medium heat. Add garlic and sauté for about 1 minute, until fragrant.
- Add the ricotta mixture to the saucepan and warm gently, whisking. Stir in about ½ cup reserved pasta water to thin the sauce.
- Return pasta to the pot. Add spinach and pour sauce over the top.
- Toss until pasta is evenly coated and spinach is wilted. Add more pasta water as needed.
- Serve warm with extra Parmesan and fresh herbs if desired.
Notes
- Add a splash of pasta water, milk, or olive oil if the sauce thickens too much.
- Store leftovers in an airtight container for up to 4–5 days.