Name: Zesty Lemon Ricotta and Spinach Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (spaghetti, linguine, penne, or rigatoni); 2 tbsp olive oil; 2–3 cloves garlic, minced; 4 cups fresh spinach (or 1 1/2 cups frozen spinach, thawed and drained); 1 cup ricotta cheese; Zest of 1 lemon; Juice of 1/2 – 1 lemon (to taste); Salt and black pepper, to taste; 1/4 cup reserved pasta cooking water (or more, as needed); Optional: 1/4 cup grated Parmesan cheese, for garnish; Optional: pinch of red pepper flakes, for a little heat

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Zesty Lemon Ricotta and Spinach Pasta is a light, creamy, and citrusy dish that brings fresh flavors to the table with minimal effort. The combination of smooth ricotta, bright lemon, tender spinach, and perfectly cooked pasta makes this a go-to meal when I want something comforting yet vibrant. It’s quick enough for a weeknight but feels fancy enough for guests.

Why You’ll Love This Recipe

I love how this pasta feels both refreshing and indulgent. The lemon adds brightness that cuts through the creamy ricotta, while the spinach gives it a wholesome, earthy note. It’s a meatless dish that still feels hearty and satisfying. Plus, I can have it on the table in under 30 minutes with just a handful of ingredients. Zesty Lemon Ricotta and Spinach Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (like spaghetti, linguine, penne, or rigatoni)
Ricotta cheese
Fresh spinach (or frozen, thawed and drained)
Lemon zest
Lemon juice
Garlic, minced
Olive oil
Salt
Black pepper
Parmesan cheese (optional, for garnish)
Red pepper flakes (optional, for a little heat)

Directions

I bring a large pot of salted water to a boil and cook the pasta according to package directions. I reserve ½ cup of the pasta water before draining.
While the pasta cooks, I heat olive oil in a large skillet over medium heat. I sauté the garlic until fragrant, about 1 minute.
I add the spinach and cook until wilted, stirring occasionally.
In a mixing bowl, I combine the ricotta, lemon zest, lemon juice, salt, and pepper until smooth.
Once the pasta is cooked and drained, I add it to the skillet with the spinach.
I turn off the heat and stir in the ricotta mixture, using reserved pasta water as needed to create a smooth, creamy sauce that coats the noodles.
I finish with extra lemon zest, a sprinkle of Parmesan, and red pepper flakes if I want a little kick. I serve it hot.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes add sautéed mushrooms or peas for extra texture. For a protein boost, I stir in shredded rotisserie chicken or chickpeas. I’ve also used arugula in place of spinach for a peppery twist. If I want it even richer, I blend in a touch of cream with the ricotta.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of water or milk to loosen the sauce. I avoid microwaving it too long, as ricotta can become grainy if overheated. Zesty Lemon Ricotta and Spinach Pasta

FAQs

Can I use frozen spinach?

Yes, I use frozen spinach often. I just make sure it’s fully thawed and squeezed dry before adding it to the pan so the sauce doesn’t get watery.

What pasta works best?

I like short pasta like penne or rigatoni that holds the sauce well, but spaghetti and linguine also work beautifully for a more elegant presentation.

Is this dish good cold?

It’s best served warm, but I’ve enjoyed it as a chilled pasta salad the next day. I just add a little olive oil or lemon juice before serving.

Can I make it dairy-free?

Yes, I use dairy-free ricotta and skip the Parmesan or use a vegan version. It still turns out creamy and flavorful.

What’s the best way to make it extra lemony?

I add more zest than juice for a stronger lemon flavor without making the dish too tart. A little finely grated lemon peel goes a long way.

Conclusion

Zesty Lemon Ricotta and Spinach Pasta is one of those recipes that proves simple can be sensational. The fresh lemon, creamy ricotta, and tender spinach come together in a light yet comforting dish I reach for again and again. Whether I’m cooking for myself or sharing it with friends, it’s always a refreshing and satisfying choice.