Zesty Lemon Ricotta Pasta with Spinach

If you’re craving a light, creamy, and flavor-packed pasta dish that’s ready in less than 15 minutes, this Lemon Ricotta Pasta with Spinach is about to become your new weeknight favorite. With simple pantry staples, fresh spinach, and a no-cook lemon-ricotta sauce, it’s the perfect mix of comfort food and refreshing flavors.

This recipe is a lifesaver on busy nights (and one I first leaned on back in my university days!). All you need to do is stir together creamy ricotta, parmesan, lemon juice and zest, garlic, and olive oil—your velvety pasta sauce is ready before the noodles even finish cooking.

It’s quick, economical, and oh-so satisfying when those carb cravings hit.

Why You’ll Love This Recipe

Super fast: Dinner on the table in under 15 minutes.
No-cook sauce: Just mix, taste, and toss.

Fresh & bright: Lemon juice and zest bring sunshine to every bite.
Nutritious & filling: Spinach adds extra greens, but you can easily swap in other veggies or protein.
Versatile: Works with spaghetti, penne, fusilli, and more.

Ingredients You’ll Need

Pasta – spaghetti, linguine, or your favorite short pasta.
Whole-milk ricotta – for creaminess and body.
Parmesan cheese – freshly grated for best flavor.
Baby spinach – or other greens like arugula or kale.
Lemon – zest + juice for zingy freshness.
Extra virgin olive oil – to smooth out the sauce.
Garlic – grated or pressed for a fragrant kick.
Salt & black pepper – to taste.

How to Make Lemon Ricotta Pasta with Spinach

Cook the pasta – Boil until al dente in salted water. Reserve about ½ cup of cooking water before draining.
Mix the sauce – In a bowl, stir together ricotta, parmesan, olive oil, garlic, lemon zest, lemon juice, salt, and pepper until creamy.
Add spinach – Toss the spinach into the boiling pasta for the last minute of cooking, then drain.
Combine – Return pasta and spinach to the pot, add the ricotta sauce, and splash in a little pasta water. Stir until creamy and smooth.
Finish & serve – Garnish with extra parmesan, a drizzle of olive oil, and lemon wedges if desired.

Buon appetito! 🍋

Recipe Notes & Tips

Don’t overcook spinach: Add it at the very end to keep its bright color and nutrients.
Adjust creaminess: Use pasta water gradually until the sauce clings perfectly.
Make it healthier: Try whole-grain pasta for extra fiber and nutrients.
Versatility: Swap spinach for zucchini, peas, asparagus, or add proteins like grilled chicken or salmon.

Variations to Try

Veggie boost: Add sautéed mushrooms, cherry tomatoes, or roasted zucchini.
Fresh herbs: Toss in basil, arugula, or chives for extra freshness.
Protein twist: Stir in grilled chicken, shrimp, or smoked salmon.

Extra flavor: Sprinkle with red pepper flakes for a gentle kick.

Storage & Leftovers

This pasta is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of milk or water to loosen the sauce.

More Quick Pasta Recipes

Garlic Mushroom Spaghetti

Spaghetti Aglio e Olio (Garlic & Oil)
Cream Cheese Pasta
Walnut Sauce Pasta

Classic Marinara Spaghetti

Lemon Ricotta Pasta with Spinach (Printable Recipe)

Servings: 3 | Prep Time: 13 minutes | Total Time: 15 minutes | Calories: ~538 per serving

Ingredients:

8 oz (220 g) pasta (spaghetti, linguine, or penne)
1 cup (250 g) whole-milk ricotta
8 oz (230 g) fresh baby spinach

⅓ cup (35 g) grated Parmesan cheese, plus extra to serve
1 lemon (zest & juice)
3 lemon wedges, optional for serving

1 Tbsp extra virgin olive oil, plus more for drizzling
1 garlic clove, grated or pressed
Salt & black pepper, to taste

Instructions:

Cook pasta in salted water until al dente. Reserve ½ cup pasta water.
In a bowl, mix ricotta, parmesan, olive oil, garlic, lemon zest & juice, salt, and pepper.

Add spinach to the pot during the last minute of cooking. Drain pasta and spinach.
Return to pot, stir in ricotta sauce and a splash of pasta water until creamy.
Serve with parmesan, olive oil drizzle, and lemon wedges if desired.