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Lemon Ricotta Pasta with Spinach

  • Author: Ava Garrison
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Craving something creamy, zesty, and ready in just 20 minutes? This Lemon Ricotta Pasta with Spinach delivers all that and more. It’s the ultimate comfort food that doesn’t weigh you down. Fresh lemon juice and zest brighten the rich ricotta base, while tender spinach adds a healthy touch — making it perfect for anyone looking for quick breakfast ideas, easy dinner recipes, healthy snacks, or go-to weeknight food ideas. Whether served hot or chilled, this pasta is a crowd-pleaser that belongs in your regular dinner rotation.


Ingredients

12 oz 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)

1 garlic clove, minced (optional)

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

1/2 cup reserved pasta water

2 tbsp olive oil


Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain.

2. While pasta cooks, mix ricotta, lemon juice, zest, salt, pepper, and red pepper flakes in a large bowl.

3. In a skillet, sauté garlic in olive oil for 30 seconds (optional). Add spinach and cook until just wilted.

4. Add the hot drained pasta to the ricotta bowl and toss, using reserved water to loosen the sauce as needed.

5. Stir in wilted spinach and combine everything gently until creamy and smooth.

6. Plate and garnish with parmesan, pepper, olive oil drizzle, and lemon zest. Serve warm.


Notes

Whole-milk ricotta gives the sauce a luxurious creaminess that low-fat versions can’t replicate.

Save and use pasta water — it’s a game-changer for silky sauces.

Don’t overcook the spinach. Add it last to keep it bright and tender.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 410
  • Sugar: 3g
  • Sodium: 340mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 35mg

Keywords: easy recipe, lemon pasta, ricotta pasta, vegetarian pasta, food ideas