Lemon Ricotta Pasta with Spinach

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Creamy, bright, and irresistibly comforting, Lemon Ricotta Pasta with Spinach is the kind of dish that feels both luxurious and light. It brings together the richness of ricotta cheese with the zesty freshness of lemon, all wrapped around tender strands of pasta. The spinach adds a touch of green goodness, making this a feel-good meal that’s quick enough for weeknights but elegant enough for guests.

What makes this pasta especially wonderful is its simplicity. It doesn’t rely on heavy sauces or complicated steps — just a few wholesome ingredients that come together effortlessly. The lemon cuts through the creaminess, lifting the flavors, while the ricotta coats each noodle like a soft blanket. It’s cozy, it’s vibrant, and it always hits the spot.

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Why You’ll Love This Lemon Ricotta Pasta with Spinach

• Ready in 20 minutes – a perfect choice for busy weeknights.
• Comfort food with a fresh twist – creamy but not heavy.
• Vegetarian-friendly and packed with nutrients from spinach.
• Customizable – easily add grilled chicken, mushrooms, or sun-dried tomatoes.
• Delicious warm or cold – doubles as a pasta salad for lunches.

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Preparation Phase & Tools to Use

Before diving into this dish, it’s helpful to gather a few kitchen tools that will make everything smoother:

• Large Pot: For boiling pasta. A deep pot allows for even cooking and prevents sticking.
• Colander: To drain the pasta quickly while preserving some of the pasta water.
• Mixing Bowl: Essential for mixing ricotta, lemon juice, zest, and seasonings.
• Microplane or Zester: Key to getting finely grated lemon zest without bitterness.
• Tongs or Pasta Spoon: Helps in tossing everything together gently and evenly.

Each tool plays a simple but essential role in ensuring that your pasta isn’t overcooked, your lemon zest is just right, and your sauce clings beautifully to the noodles.

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Preparation Tips

Use whole-milk ricotta for the best texture — it melts into the pasta and creates a silky sauce. Be sure to salt your pasta water generously; this is your chance to season the pasta from the inside out. When zesting the lemon, avoid the bitter white pith underneath. Don’t skip the pasta water — it helps loosen the ricotta mixture and bind everything together. Add the spinach at the very end to keep its color vibrant and texture tender. Finally, finish with a crack of fresh black pepper and a bit of grated parmesan if desired.

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Ingredients for this Lemon Ricotta Pasta with Spinach

• 12 oz (340g) spaghetti or linguine
• 1 cup whole-milk ricotta cheese
• 1 lemon, zested and juiced
• 2 cups fresh baby spinach, loosely packed
• 1/2 cup grated parmesan cheese (optional, for garnish)
• 1 garlic clove, minced (optional for added flavor)
• 1/2 tsp salt (plus more for pasta water)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional for a mild kick)
• 1/2 cup reserved pasta water (more if needed to loosen sauce)
• 2 tbsp olive oil (for garlic sauté or richness)

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, reserve about 1/2 cup of the pasta water. Drain the rest and set pasta aside.

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Step 2: Prepare the Ricotta Mixture

While the pasta is cooking, combine the ricotta cheese, lemon zest, lemon juice, salt, pepper, and red pepper flakes in a large mixing bowl. Mix until creamy. Add a tablespoon of olive oil for extra silkiness if desired.

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Step 3: Sauté Garlic and Wilt Spinach (Optional Step)

In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 30 seconds). Add the spinach and cook just until wilted, 1–2 minutes. If you’re skipping the garlic, simply add spinach directly with the pasta later.

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Step 4: Combine Pasta and Sauce

Add the hot, drained pasta to the bowl with the ricotta mixture. Toss gently, adding reserved pasta water a little at a time until the sauce is smooth and clings to the noodles.

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Step 5: Add Spinach and Finish

Add the sautéed (or fresh) spinach and gently fold it into the pasta. Toss everything together until the spinach is evenly distributed and the sauce is creamy. Taste and adjust seasoning if needed.

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Step 6: Serve and Garnish

Plate the pasta and top with a sprinkle of parmesan cheese, fresh black pepper, a drizzle of olive oil, and extra lemon zest for brightness. Serve warm and enjoy!

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Notes

Lemon Ricotta Pasta with Spinach is wonderfully adaptable. You can use any pasta shape you like, though long noodles like spaghetti or linguine work especially well to hold the creamy sauce. Feel free to add protein such as grilled chicken, shrimp, or chickpeas to make it heartier. For an extra citrus boost, add a second lemon’s zest. If your ricotta is too thick, mix it with a bit of milk or more pasta water to loosen the texture.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Always cook your pasta al dente. Overcooked noodles become mushy and won’t hold the sauce well.
• Skipping the pasta water: This starchy water is key to creating a smooth, emulsified sauce.
• Using low-fat ricotta: It may result in a grainy texture and lacks richness. Stick to whole-milk ricotta for the best result.
• Adding spinach too early: It can become overcooked and dull. Add it at the end for a vibrant green color and fresh flavor.
• Not zesting before juicing: Always zest your lemon before slicing it — it’s almost impossible the other way around.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may thicken slightly when cold, so add a splash of water or milk before reheating on the stove or in the microwave. This dish is not freezer-friendly, as the ricotta-based sauce may separate after thawing.

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Estimated Nutrition (Per Serving, Based on 4 Servings)

• Calories: 410 kcal
• Protein: 15g
• Fat: 18g
• Saturated Fat: 7g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 3g
• Sodium: 340mg
• Cholesterol: 35mg

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Frequently Asked Questions

Can I use low-fat ricotta cheese?

You can, but the texture and creaminess won’t be as rich. Whole-milk ricotta is highly recommended for best results.

What pasta works best for this recipe?

Spaghetti, linguine, or fettuccine are ideal, but short pastas like penne or rigatoni also work well.

Is this dish good cold?

Yes! It makes a delicious cold pasta salad. Just store it in the fridge and eat within a few days.

Can I make it vegan?

Yes — use vegan ricotta and skip the parmesan or use a dairy-free substitute.

What can I substitute for spinach?

Try arugula, kale (lightly wilted), or even peas for a different green touch.

How do I make the sauce creamier?

Add more ricotta and a splash of reserved pasta water or a little milk.

Can I add garlic to the recipe?

Absolutely! A quick sauté in olive oil adds depth and warmth to the flavor.

How do I prevent the sauce from drying out?

Don’t forget the pasta water! Also, serve immediately or loosen with a bit of water when reheating.

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Conclusion

Lemon Ricotta Pasta with Spinach is everything you want in a comforting yet refreshing pasta dish. It’s fast, fuss-free, and flexible — perfect for busy nights or leisurely meals alike. Whether you keep it simple or load it up with add-ins, this recipe will quickly become a favorite in your kitchen. Bright lemon, creamy ricotta, and tender spinach come together for a pasta you’ll crave again and again.

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