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Homemade Lemon Ricotta Pasta with Spinach Recipe

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4.2 from 59 reviews

This Homemade Lemon Ricotta Pasta with Spinach is a quick, creamy, and delicious Italian-inspired dish perfect for a light yet satisfying meal. The lemon zest and juice add a fresh, bright flavor to the rich ricotta sauce, balanced by tender sautéed spinach and topped with Parmesan cheese for an extra savory touch. Ready in just 13 minutes, this recipe is an ideal weeknight dinner for three.

  • Total Time: 13 minutes
  • Yield: 3 servings

Ingredients

Pasta and Vegetables

  • 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
  • 8 oz (230 grams) fresh baby spinach, washed

Sauce

  • 1 cup (9oz/250 grams) whole-milk ricotta
  • 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
  • 1 unwaxed lemon, zest and juice
  • 1 Tbsp extra virgin olive oil, plus extra for drizzling
  • 1 garlic clove, grated or pressed
  • Salt and black pepper, to taste

Optional Garnish

  • 3 lemon wedges, to serve
  • Red pepper flakes, for a pinch of heat

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
  2. Make Ricotta Sauce: While pasta cooks, in a medium bowl combine ricotta, extra virgin olive oil, grated Parmesan, grated garlic, lemon zest, and lemon juice. Season with 1/4 teaspoon salt and a pinch of black pepper. Stir well to combine and adjust seasoning to taste.
  3. Add Spinach: In the last minute of pasta cooking, reserve 1/2 cup of pasta cooking water then add the fresh spinach to the boiling pot. Stir to submerge the leaves and cook for 1 minute until wilted.
  4. Drain Pasta and Spinach: Drain the pasta and spinach in a colander, then return them to the original cooking pot.
  5. Combine Pasta and Sauce: Add the ricotta sauce to the pot with the pasta and spinach. Pour in some of the reserved cooking water and stir thoroughly to coat the pasta evenly in a smooth, creamy sauce. Add more cooking water if needed for desired consistency.
  6. Serve and Garnish: Serve the pasta immediately, garnished with extra grated or shaved Parmesan cheese, a drizzle of olive oil, lemon wedges for squeezing, and a pinch of red pepper flakes if desired for heat.

Notes

  • Use any type of pasta you prefer like spaghetti, penne, or fusilli.
  • Reserve pasta cooking water to adjust sauce consistency—this starchy water helps create a creamy texture.
  • Adjust garlic and lemon zest to your taste preference for a milder or stronger citrus flavor.
  • Adding red pepper flakes is optional but adds a nice touch of heat to balance the creaminess.
  • Serve immediately for best flavor and texture; the sauce may thicken if left to stand.
  • Use whole-milk ricotta for richness; low-fat ricotta can be used as a lighter alternative but the sauce may be less creamy.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/homemade-lemon-ricotta-pasta-with-spinach-recipe/