This post contains affiliate links. Please see our disclosure policy.
This lemon ricotta pasta with spinach is for ricotta cheese and lemon lovers! It’s a quick and easy meal made in under 30 minutes.
Serve this dish with crispy chicken cutlets for a complete dinner meal.
Mother’s day and summer are right around the corner and this is the perfect recipe to make! It’s light, creamy, citrusy, and absolutely delicious.
Why You’ll Love This Recipe
- It’s rich but not as heavy as Alfredo pasta.
- I added fresh spinach but you can add as many veggies as you want.
- Can be served as a side dish or main course.
- Made with simple ingredients.
- Can be enjoyed cold or hot.
Ingredient Notes
- Pasta – I used thick spaghetti but any type of pasta will work.
- Spinach – Fresh or frozen spinach will work. If using frozen, make sure to thaw completely.
- Lemon – I highly recommend using the zest and juice of one large lemon.
- Ricotta Cheese – Strain the ricotta cheese and discard any liquid.
- Garlic – Use fresh for best results.
Step-By-Step Instructions
- Add the spinach and olive oil to a large skillet, cover, and cook for 5 minutes over medium-low heat.
- While the spinach cooks, cook the pasta according to packaging instructions. Reserve 1 cup of pasta water before draining the pasta.
- Once the spinach is completely wilted, add the garlic, red crushed pepper, lemon zest, and lemon juice to the skillet. Season with salt and pepper. Stir in the ricotta cheese, parmesan cheese, and pasta water. Mix until smooth and check for seasoning.
- Add the pasta to the skillet and mix well. The more you mix the pasta, the creamier it will be. Add more pasta water if needed.
- Serve with fresh parmesan cheese and lemon wedges, and enjoy!
Top Tips For The Perfect Lemon Ricotta Pasta
- I can’t stress this enough, squeeze a generous amount of lemon juice over the pasta after serving it, especially if you love lemon.
- If you want a super smooth sauce, add the sauce to a blender and mix it until smooth.
- Not a fan of spinach? Add 1/4 cup of basil instead. It adds really good flavor.
- Feel free to toss in some grape tomatoes, zucchini, eggplant, or peas.
- Want to include some meat? Add some bacon, pancetta, or proscuitto.
- Use two lemons instead of one for a more intense citrusy flavor.
Storage
Place any leftovers in an air-tight container and refrigerate for up to 2 days. Keep in mind that it can be enjoyed cold as well!
More Recipes You’ll Enjoy
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Lemon Ricotta Pasta
This lemon ricotta pasta dish is for ricotta cheese and lemon lovers! It's a quick and easy meal made in under 30 minutes.
Ingredients
- 1/2 lb pasta
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese
- 2 garlic cloves , finely minced
- 2 cups spinach
- 1/4 tsp red crushed pepper , or to taste
- zest and juice of 1 lemon
- 2 tbsp olive oil , or more
- 1 cup pasta water , or more
- salt and pepper to taste
Instructions
- Add the spinach and olive oil to a large skillet, cover, and cook for 5 minutes over medium-low heat.
- While the spinach cooks, cook the pasta according to packaging instructions. Reserve 1 cup of pasta water before draining the pasta.
- Once the spinach is completely wilted, add the garlic, red crushed pepper, lemon zest, and lemon juice to the skillet. Season with salt and pepper. Stir in the ricotta cheese, parmesan cheese, and pasta water. Mix until smooth and check for seasoning.
- Add the pasta to the skillet and mix well. The more you mix the pasta, the creamier it will be. Add more pasta water if needed.
- Serve with fresh parmesan cheese and lemon wedges, and enjoy!
Notes
- If you want a super smooth sauce, add the sauce to a blender and mix it until smooth.
- Not a fan of spinach? Add 1/4 cup of basil instead. It adds really good flavor.
- Feel free to toss in some grape tomatoes, zucchini, eggplant, or peas.
- Want to include some meat? Add some bacon, pancetta, or proscuitto.
Nutrition
Calories: 434kcal | Carbohydrates: 46g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 273mg | Potassium: 295mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1815IU | Vitamin C: 5mg | Calcium: 307mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
