Why You’ll Love This Recipe

I love this recipe because it feels like comfort food but still tastes fresh and clean. The lemon and ricotta work perfectly together—one bright and citrusy, the other creamy and mellow. The spinach melts into the pasta, giving it color, nutrients, and just the right amount of bite. It’s ready in under 30 minutes and feels satisfying without being too rich.

Ingredients

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

Pasta (penne, rigatoni, or spaghetti)
Fresh spinach (baby spinach works best)
Ricotta cheese
Lemon zest
Lemon juice (freshly squeezed)
Olive oil
Garlic (minced)
Salt
Black pepper
Grated parmesan cheese (optional, for topping)
Red pepper flakes (optional, for a bit of heat)

Directions

I bring a pot of salted water to a boil and cook the pasta according to the package instructions. I reserve about ½ cup of pasta water before draining.
While the pasta cooks, I heat olive oil in a skillet over medium heat and sauté the garlic until fragrant, about 30 seconds.
I add the fresh spinach and cook just until wilted, then remove from heat.
In a bowl, I mix the ricotta, lemon zest, lemon juice, salt, pepper, and a few spoonfuls of the hot pasta water to loosen the mixture into a sauce.
I combine the drained pasta, sautéed spinach, and ricotta mixture in the pot or pan, tossing gently to coat. If it feels too thick, I add more pasta water a little at a time until it’s silky and smooth.
I taste and adjust seasoning, then serve warm with a sprinkle of parmesan or red pepper flakes if I’m feeling bold.

Servings and timing

This recipe serves 4.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add sautéed mushrooms, peas, or roasted cherry tomatoes for more texture and flavor. I’ve also tossed in cooked chicken or shrimp when I want extra protein. When I’m feeling indulgent, I mix in a little mascarpone or goat cheese with the ricotta for an even creamier base. Whole wheat or gluten-free pasta also work great in this recipe.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stovetop or in the microwave, adding a splash of water or milk to bring back the creamy texture. I avoid overheating to keep the ricotta from separating.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I’ve used thawed and drained frozen spinach when fresh isn’t available. I make sure to squeeze out excess water so the sauce doesn’t get watery.

Is this pasta dish good cold?

It actually makes a great cold pasta lunch the next day. I usually add a little lemon juice or olive oil to refresh the flavor before serving it cold.

What type of ricotta is best?

I prefer whole milk ricotta for a creamier texture, but part-skim works if I want to lighten it up a bit. Fresh ricotta from the deli also adds a richer flavor.

Can I make this recipe vegan?

Yes. I use vegan ricotta and leave out the parmesan, or swap it with a dairy-free alternative. Olive oil and lemon still keep it vibrant and satisfying.

What pasta shapes work best with this sauce?

I like short pasta like penne or rigatoni because the sauce clings nicely, but spaghetti or fettuccine also work beautifully for a more elegant feel.

Conclusion

Zesty lemon ricotta and spinach pasta is my go-to when I want something easy, light, and comforting all at once. It’s creamy without being heavy, fresh without being bland, and quick enough for busy weeknights. Whether I keep it simple or dress it up with extras, this dish never disappoints.