Zesty Lemon Ricotta and Spinach Pasta

Okay, let me tell you, this pasta absolutely bursts with sunshine in every bite! I seriously can’t wait for you to try this because the combo of creamy ricotta, bright lemon zest, and just-wilted spinach feels like a party in your mouth—one that’s both fresh and comforting. If you’ve ever thought pasta dishes had to be heavy or dull, this one flips the script with its zingy, fresh flavors mixed with that cozy ricotta creaminess. The smell alone as it cooks? It’s like a gentle wake-up call for your taste buds! You’ll be whipping this up on repeat, I promise.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 12 oz pasta (penne, rigatoni, or fusilli work great)
• 4 cups fresh baby spinach
• 1 cup whole milk ricotta cheese
• 1 lemon (zested and juiced)
• 3 cloves garlic, minced
• 3 tbsp olive oil
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 tsp 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, then cook your pasta until al dente, usually about 9-11 minutes depending on the shape. Keep about 1 cup of pasta water before draining—it helps the sauce come together beautifully!

Step 2:

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and gently sauté for 1-2 minutes until fragrant but not browned, filling your kitchen with that cozy, garlicky scent.

Step 3:

Next, toss in the fresh spinach and cook for just 2-3 minutes until it wilts down but still keeps that vibrant green color. If the pan looks dry, splash in a tablespoon or two of the reserved pasta water.

Step 4:

Add the drained pasta to the skillet and mix gently to combine everything. Then fold in the ricotta cheese, lemon zest, and lemon juice. Stir the mixture gently with a splash of pasta water to create a silky, light sauce that clings to every piece.

Step 5:

Sprinkle in the Parmesan cheese, salt, pepper, and red pepper flakes (if you’re using them). Give it one last toss to make sure every bite pops with flavor and creaminess.

Step 6:

Serve immediately while warm. If you want, garnish with extra Parmesan or a little more lemon zest for that zesty finish that really makes this pasta memorable!

Variations & Tips

• Swap spinach for kale or arugula for a slightly different, peppery twist.
• Add toasted pine nuts or walnuts for extra crunch.
• For a protein boost, stir in cooked chicken or crispy pancetta.
• If the ricotta thickens too much, loosen it with a tablespoon of reserved pasta water or a splash of cream.
• Use fresh pasta for an even silkier texture and quicker cooking time.
• Adjust lemon juice and zest depending on how tangy you like your pasta—start small and add more as you go!

How I Like to Serve It

This pasta shines on spring and summer evenings when you want something bright yet comforting. Pair it with a crisp white wine and a simple green salad for a lovely weeknight dinner. It’s also fantastic as a light lunch or even room temperature for a picnic or lunchbox treat.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water to keep it creamy.
• If you don’t have fresh lemon, bottled lemon juice works in a pinch but fresh zest makes a big flavor difference.

Closing: This recipe is a total winner whenever you’re craving pasta that feels bright, fresh, and just a little bit special—your taste buds will thank you every time!