Fresh & Zesty Lemon Ricotta Spinach Pasta
Okay, picture this: a bowl of pasta that tastes like a sunny spring day wrapped up in creamy, tangy goodness. That’s exactly what this lemon ricotta spinach pasta is—bright, fresh, and endlessly satisfying. I can’t wait to share this recipe because it’s one of those dishes that looks fancy but comes together in no time. The zing of fresh lemon wakes up the tender spinach and silky ricotta, while the pasta holds everything like a warm hug. Plus, it’s perfect for when you want something light but still crave that comfort-food vibe. Get ready for a little kitchen magic that’s as easy as it is delicious!
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 12 ounces pasta (penne or farfalle work great)
- 2 cups fresh baby spinach
- 1 cup ricotta cheese (whole milk preferred)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 large lemon
- ¼ cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for a little kick)
How I Make It
Step 1:
Start by bringing a large pot of salted water to a boil. While it heats, combine the lemon zest, lemon juice, ricotta, and Parmesan cheese in a bowl. Stir to create a creamy, tangy sauce base. Set aside — this is going to be the star of the show!
Step 2:
Cook the pasta according to package directions until al dente. Just before draining, scoop out about ½ cup of pasta water and set it aside—that starchy liquid is pure gold for adjusting your sauce.
Step 3:
While pasta cooks, heat olive oil over medium heat in a large skillet. Add the minced garlic and sauté for about 30 seconds until fragrant (watch closely so it doesn’t burn!). Toss in the fresh spinach and cook until just wilted, about 2 minutes. Season lightly with salt and pepper.
Step 4:
Add the drained pasta to the skillet with the spinach and garlic. Remove from heat. Now, stir in your prepared lemon ricotta sauce, adding a splash of the reserved pasta water at a time until the sauce reaches a luscious, creamy consistency that clings to every strand or bite.
Step 5:
Taste and adjust seasoning with more salt, pepper, and if you love a little heat, sprinkle in those red pepper flakes. Toss everything gently to combine.
Step 6:
Serve immediately with a generous sprinkle of extra Parmesan and a small drizzle of olive oil for that finishing touch. The bright lemon aroma will make your kitchen smell incredible, and the combo of creamy ricotta and fresh spinach feels like a hug on a plate!
Variations & Tips
- Swap spinach for baby kale or arugula for a peppery twist.
- Mix in toasted pine nuts or walnuts for extra crunch.
- Add grilled chicken or shrimp for a protein boost.
- Use gluten-free pasta if needed—just watch cooking times carefully.
- If you like it cheesier, stir in a dollop of mascarpone with the ricotta.
- For a richer sauce, add a splash of heavy cream or milk along with the pasta water.
How I Like to Serve It
This lemon ricotta spinach pasta is perfect for light weeknight dinners or a refreshing spring lunch. I often pair it with a crisp green salad and a chilled glass of white wine to highlight those lemony notes. It also shines as a make-ahead dish for potlucks—the flavors only get better after resting!
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently with a splash of water or broth to loosen the sauce without drying it out.
Closing: This recipe always feels like a little celebration of freshness and comfort, making it one I happily come back to again and again.
