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Easy Lemon Ricotta Pasta with Spinach

This bright and creamy Lemon Ricotta Pasta with Spinach is your perfect weeknight hero—quick, easy, and utterly comforting in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Dinner, Main Course
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 lb pasta of choice 8 oz / 220 grams; penne, fettuccine, or rotini recommended
  • 1 cup whole-milk ricotta 9 oz / 250 grams; part-skim also works
  • 8 oz fresh baby spinach 230 grams, washed
  • 1/3 cup grated Parmesan cheese 35 grams, plus extra for serving
  • 1 unwaxed lemon zest and juice
  • 3 lemon wedges for serving (optional)
  • 1 Tbsp extra virgin olive oil plus more for drizzling
  • 1 clove garlic grated or pressed
  • salt and black pepper to taste

Equipment

  • Large Pot
  • medium bowl
  • Colander
  • Tongs or Spatula

Method
 

  1. Step 1: Get your pasta cooking: Grab your biggest pot, fill it with water, add a generous pinch of salt (make it taste like the sea!), and bring it to a rolling boil. Once it's bubbling happily, add your pasta. Cook it according to the package directions until al dente.
  2. Step 2: Whip up that dreamy sauce: While the pasta is cooking, grab a medium bowl. Add the ricotta, that tablespoon of olive oil, the grated Parmesan, your grated or pressed garlic, and the zest and juice of that beautiful lemon. Give it a good stir until everything is combined and it looks smooth and creamy. Now, season it with about 1/4 teaspoon of salt and a pinch of black pepper. Taste it and adjust seasoning as needed.
  3. Step 3: Add the spinach and save that magic water: When your pasta is just about done (like, maybe 1 minute left), grab a heatproof mug or small bowl and carefully scoop out about 1/2 cup of that starchy, salty pasta cooking water. Now, gently push your fresh spinach into the pot with the pasta. Stir it around with tongs for just about a minute until it wilts down.
  4. Step 4: Combine everything into creamy perfection: Okay, time to drain the pasta and spinach! Pour it all into a colander in your sink. Let the water drain away, then quickly dump the pasta and wilted spinach back into the warm pot (the heat from the pot helps the sauce cling). Add your creamy ricotta sauce to the pot. Now, start stirring. It might look a little thick at first. This is where your saved pasta water comes in! Pour a little bit in, maybe a quarter cup to start, and stir. Add more water, a tablespoon or two at a time, until the sauce is the perfect luscious consistency.
  5. Step 5: Serve it up and enjoy! Dish out your beautiful Lemon Ricotta Pasta right away. Top each bowl with a little extra grated or shaved Parmesan, a tiny drizzle of good quality olive oil, and a lemon wedge on the side for anyone who wants an extra squeeze of sunshine.

Notes

To store leftovers, let the pasta cool completely, then transfer to an airtight container. It will keep in the refrigerator for 2-3 days. When reheating, add a splash of water or milk to loosen the sauce. You can easily add cooked protein like chicken or shrimp, or extra veggies like cherry tomatoes or peas. Feel free to add a pinch of red pepper flakes for heat or an extra clove of garlic if you love garlic.