This creamy, citrusy lemon ricotta and spinach pasta is light, fresh, and ready in minutes—perfect for a quick dinner.

12 oz pasta (penne, rigatoni, or spaghetti)

1 tablespoon olive oil

3 cloves garlic, minced

4 cups fresh spinach (roughly chopped if large)

1 cup ricotta cheese

Zest of 1 lemon

Juice of 1 lemon (about 2–3 tablespoons)

1/4 cup grated Parmesan cheese (plus more for serving)

Salt and black pepper, to taste

1/4 cup reserved pasta water (as needed)

Optional: red pepper flakes, fresh basil or parsley for garnish

Cook Mode Prevent your screen from going dark

Cook pasta according to package directions. Reserve 1/4 cup of pasta water, then drain.

While pasta cooks, heat olive oil in a large skillet over medium heat.

Add garlic and sauté for 30 seconds until fragrant.

Add spinach and cook until wilted (2–3 minutes). Remove from heat.

In a bowl, mix ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper until smooth.

Add hot pasta to the ricotta mixture and toss until coated.

Stir in sautéed spinach and a splash of reserved pasta water as needed for creaminess.

Taste and adjust seasoning.

Serve warm with extra Parmesan, a pinch of red pepper flakes, and fresh herbs if desired.

For extra protein, add grilled chicken or chickpeas.

Use whole wheat or gluten-free pasta if desired.

Best served immediately, but leftovers can be reheated gently with a splash of water.

Cottage cheese can be used in place of ricotta for a lighter variation.