EASY LEMON RICOTTA PASTA & SPINACH Recipe

If you’re dreaming of a pasta dish that practically bursts with freshness, brightness, and a touch of creamy decadence, you’re going to fall head over heels for this EASY LEMON RICOTTA PASTA & SPINACH. Every forkful is silky, ultra-lemony, and just rich enough to be comforting, while still tasting totally light and energizing. With a handful of simple ingredients and a few easy steps, you’ll have a restaurant-quality meal on your table in no time, and honestly, you might just make this your new weeknight favorite!

Ingredients You’ll Need

Every item in this recipe plays a starring role, coming together to create the ultimate EASY LEMON RICOTTA PASTA & SPINACH. Using everyday ingredients, you’ll achieve a beautiful balance of creamy, tangy, and fresh flavors — and you probably have most of them in your kitchen already!

• Pasta: Choose your favorite shape (spaghetti, linguine, penne, or fusilli) for texture that absorbs all the creamy lemony sauce.
• Whole-milk ricotta: Delivers rich, velvety body to the sauce; make sure it’s creamy for the silkiest results.
• Fresh baby spinach: Adds vibrant color and a dose of earthy flavor—nobody can resist those gorgeous green ribbons!
• Grated Parmesan cheese: Brings umami and a touch of nutty sharpness, plus it’s perfect for sprinkling on top.
• Unwaxed lemon (zest and juice): The key to that irresistible citrus zing—don’t skip the zest for maximum flavor.
• Lemon wedges (optional): Serve on the side for anyone who loves that extra hit of freshness.
• Extra virgin olive oil: Adds luscious mouthfeel and helps the ricotta become perfectly creamy.
• Garlic clove: Grated or pressed, it perfumes the sauce beautifully without overpowering.
• Salt and black pepper: Essential for bringing out every flavor in the dish—taste as you go to get it just right.

How to Make EASY LEMON RICOTTA PASTA & SPINACH

Step 1: Boil the Pasta

Start by bringing a large pot of salted water to a rapid boil. Once boiling, toss in your pasta of choice and cook according to the package directions until al dente. This is the time to get that classic Italian pasta texture—just right, with a barely-there bite!

Step 2: Whip Up the Ricotta Lemon Sauce

While the pasta cooks, grab a mixing bowl and combine the ricotta, extra virgin olive oil, grated Parmesan, grated (or pressed) garlic, lemon zest, and lemon juice. Sprinkle in about 1/4 teaspoon of salt and a generous pinch of black pepper. Mix until smooth and creamy; take a quick taste and adjust the seasoning so it feels bright and balanced. This sauce is what makes EASY LEMON RICOTTA PASTA & SPINACH so memorable!

Step 3: Wilt Spinach in the Pasta Pot

When you have one minute left on the pasta timer, scoop out half a cup of the pasta water—don’t forget this, it’s the trick to a silky sauce. Toss the spinach straight into the pasta pot and give everything a big stir, pushing the leaves under the water to help them wilt quickly.

Step 4: Drain and Combine Everything

Drain the pasta and spinach together, then immediately return them to the empty pot. Pour in the creamy ricotta lemon sauce and half of your reserved pasta water. Stir gently but thoroughly, aiming to coat every noodle and leaf. If things look a bit thick, add more pasta water until the sauce clings perfectly.

Step 5: Serve and Enjoy

Spoon the EASY LEMON RICOTTA PASTA & SPINACH into bowls or onto plates. Finish with extra Parmesan, a drizzle of olive oil, and lemon wedges if desired. I love a pinch of red pepper flakes too, for a gentle kick!

How to Serve EASY LEMON RICOTTA PASTA & SPINACH

Garnishes

Top your bowl with more grated or shaved Parmesan cheese for nutty flavor, a pretty drizzle of extra virgin olive oil for shine, and those optional lemon wedges for anyone who likes their pasta extra zesty. A sprinkle of red pepper flakes adds gentle warmth, which I find totally irresistible!

Side Dishes

This pasta is a star all on its own, but it pairs beautifully with a simple green salad dressed in lemony vinaigrette, some garlicky roasted vegetables, or crunchy toasted bread. Each of these sides keeps things light and lets the EASY LEMON RICOTTA PASTA & SPINACH shine as the main event.

Creative Ways to Present

If you’re serving guests or just want to elevate Tuesday night dinner, swirl the pasta into little nests on each plate and finish with artful shavings of Parmesan. Tuck in lemon wedges and scatter bright herbs (like basil or parsley), or even add a few toasted pine nuts for crunch. The pasta’s beautiful golden hue and green spinach really pop on a colorful plate!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making tomorrow’s lunch almost as special as the first bite.

Freezing

While EASY LEMON RICOTTA PASTA & SPINACH is best enjoyed fresh, you can freeze individual portions in freezer-safe containers for up to a month. Keep in mind the ricotta may separate a bit, but a gentle reheat will help bring the creaminess back.

Reheating

To reheat, add a splash of water or milk to your pasta before warming it gently on the stovetop or in the microwave. Stir frequently to revive the creamy sauce, and taste for seasoning—a final squeeze of lemon or fresh Parmesan on top never hurts!

FAQs

Can I use low-fat ricotta instead of whole-milk?

Absolutely—low-fat ricotta will work, though the sauce might be a bit less creamy and rich. For the best EASY LEMON RICOTTA PASTA & SPINACH experience, whole-milk is my top pick!

Which pasta shape is best for this recipe?

Honestly, you can’t go wrong. I love spaghetti for a classic feel, but short shapes like penne or fusilli hold the sauce especially well. Use your favorite and enjoy experimenting!

What else can I add to EASY LEMON RICOTTA PASTA & SPINACH for protein?

Sautéed shrimp, grilled chicken, or even some chickpeas are all delicious toss-ins. They soak up the lemon-ricotta sauce beautifully and make the dish even heartier.

Can I make this dish gluten-free?

You sure can! Just substitute your go-to gluten-free pasta. The flavors and textures of the EASY LEMON RICOTTA PASTA & SPINACH recipe will turn out just as scrumptious.

Is there a vegan version of this dish?

Yes, try using almond-based ricotta, nutritional yeast in place of Parmesan, and a high-quality vegan pasta. The lemon and spinach remain the stars, so you’ll still get that signature freshness.

Final Thoughts

I truly hope you’ll treat yourself to a big bowl of EASY LEMON RICOTTA PASTA & SPINACH soon—it’s the kind of meal that just brings joy to the table. If you try it, let yourself linger over the zesty, creamy flavors and don’t be surprised if you make it a new go-to. Happy cooking!

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