Creamy, zesty, and loaded with fresh flavor, this Lemon Ricotta Pasta with Spinach is the ultimate comfort food that feels light yet indulgent. With its velvety ricotta sauce, bright lemon zest, and tender pasta, this dish strikes the perfect balance between creamy richness and refreshing citrus. It’s the kind of pasta recipe that makes you feel like you’re dining at a cozy Italian trattoria—without leaving your kitchen.

Perfect for a weeknight dinner or even a dinner-party main, this lemon ricotta pasta is simple enough for busy nights yet elegant enough to impress guests. The creamy ricotta sauce clings beautifully to the pasta, while fresh spinach adds a pop of color, nutrients, and freshness. A sprinkle of Parmesan and fragrant basil on top brings it all together for a dish that looks as good as it tastes.

Why You’ll Love This Recipe

Quick and Easy: Ready in 20 minutes with minimal prep and effort.
Fresh and Flavorful: The lemon zest and juice brighten the creamy sauce, making it light and refreshing.
Family-Friendly: Kids and adults alike will enjoy this cheesy, comforting pasta.
Nutritious: Packed with protein from ricotta and fiber from spinach.
Restaurant-Quality: Elegant enough to serve to guests but simple enough for weeknight dinners.
Versatile Base: Can be customized with proteins, extra veggies, or different pasta shapes.

Ingredient Breakdown

Pasta (12 oz penne, fettuccine, or your favorite shape)

The foundation of the dish. Choose a pasta shape with ridges or surface texture, which helps the creamy ricotta sauce cling to every bite.

Ricotta Cheese (1 cup)

The creamy heart of the dish. Ricotta gives the sauce a light, velvety texture and mild cheesiness without feeling heavy.

Parmesan Cheese (¼ cup, grated)

Adds salty, nutty depth that balances the mild ricotta. Parmesan also thickens the sauce slightly and adds richness.

Spinach (2 cups, chopped)

Provides freshness, a touch of earthiness, and extra nutrients. Spinach also adds beautiful color contrast against the pale pasta and creamy sauce.

Lemon (zest and juice of 1)

The secret to the dish’s bright, refreshing flavor. The zest intensifies the citrus aroma, while the juice balances the creamy cheese with acidity.

Pasta Cooking Water (¼ cup, reserved)

A starchy liquid that helps loosen the sauce while helping it cling perfectly to the pasta.

Salt and Black Pepper

Essential for balancing flavors and enhancing the natural taste of the ricotta and spinach.

Fresh Basil (for garnish)

Adds a fragrant, herbal finishing touch and makes the dish look vibrant and fresh.

Pro Tips

Save the pasta water: Don’t forget to reserve it before draining—this starchy liquid is key to a silky, restaurant-style sauce.
Use fresh ricotta: High-quality, whole milk ricotta gives the creamiest, richest result. Avoid overly watery brands.
Add spinach at the end: Toss spinach with the hot pasta so it wilts gently without turning mushy.
Don’t overcook pasta: Aim for al dente—this keeps the dish light and prevents soggy noodles.
Zest before juicing: Always zest the lemon first to avoid struggling with a soft, juiced fruit.

Ingredient Swaps or Variations

Add Protein: Mix in grilled chicken, shrimp, or crispy pancetta for a heartier meal.
Swap Greens: Use arugula, kale, or Swiss chard instead of spinach for a different texture and flavor.
Make it Spicy: Add a pinch of red pepper flakes for a gentle heat that pairs perfectly with lemon.
Try Different Cheeses: Swap ricotta with mascarpone for extra creaminess or goat cheese for tang.
Gluten-Free Option: Use gluten-free pasta to make the dish suitable for dietary needs.

Serving Suggestions

Pair with a crisp green salad and a glass of chilled white for a refreshing dinner.
Add garlic bread or focaccia on the side to soak up every drop of sauce.
Serve smaller portions as a first course for an Italian-inspired dinner party.
Top with toasted pine nuts or walnuts for crunch and added flavor.

Make Ahead + Storage Tips

Make Ahead: Prepare the ricotta-lemon sauce up to 1 day ahead and store it in the refrigerator. Toss with freshly cooked pasta before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently in a skillet over low heat with a splash of reserved pasta water or milk to restore creaminess. Avoid microwaving for too long, as ricotta can dry out.
Freezing: Not recommended, as ricotta sauces tend to separate when frozen and thawed.

Cultural or Historical Notes

Ricotta-based pasta sauces have deep roots in Italian cooking, especially in southern regions like Campania and Sicily. Traditionally, ricotta was used in both sweet and savory dishes, prized for its mild flavor and smooth texture. Lemon, a staple in Mediterranean cuisine, is often paired with creamy cheese to brighten the flavors. This combination has become especially popular in modern Italian-American kitchens, where light yet comforting pasta dishes are beloved weeknight staples.

Frequently Asked Questions (FAQ)

Q: Can I use part-skim ricotta instead of whole milk ricotta?
A: Yes, but whole milk ricotta will give you a creamier, richer sauce. Part-skim ricotta may make the dish less velvety.

Q: What type of pasta works best with this recipe?
A: Short shapes like penne, rigatoni, or farfalle work well, but long noodles like fettuccine or linguine are also delicious since the sauce clings beautifully.

Q: Can I make this dish dairy-free?
A: Yes! Substitute ricotta with almond-based ricotta and use vegan Parmesan. The flavor will be slightly different but still creamy and satisfying.

Q: How do I prevent the ricotta sauce from becoming grainy?
A: Mix ricotta with hot pasta gently and gradually add reserved water. Avoid overheating, as ricotta can curdle if cooked at high heat.

Q: Can I double this recipe?
A: Absolutely. Just double the ingredients and make sure to reserve enough pasta water to keep the sauce creamy.

Emily