Zesty Lemon Ricotta Pasta with spinach and garlic is one of my favorite Italian-inspired pasta dishes! You’ll love how quickly this recipe comes together with just a few ingredients and minimal effort.
Grab a juicy lemon and a tub of ricotta cheese, because I’m going to show you how to make the most delicious, creamy pasta with them!
Simple recipes like this one make me so happy. I can have a delicious plate of lemon ricotta pasta in front of me in under 15 minutes, and so can you with this easy pasta recipe.
Enjoy this dish as is for a satisfying meatless dinner, or serve it on the side of your favorite proteins! Lemon ricotta pasta is delicious with Chicken Francese, Lemon Rosemary Chicken, or with leftover grilled chicken stirred in.
Why You’ll Love This Recipe
- Easy and Fast– In the time that it takes to cook pasta, you’ll have the ricotta lemon sauce ready to go. 15 minutes or less is all you need!
- Healthy and Filling – Ricotta cheese is high in protein and more nutritious than the heavy cream or cream cheese typically used to make cream sauce for pasta. We’re also adding a good handful of spinach to this recipe, so your veggies are covered.
- Delicious – I love the bright, zesty flavor of lemon with pasta (check out my other creamy lemon pasta recipe for proof!). Paired with creamy ricotta cheese and garlic, this pasta is irresistible.
Key Ingredients
Here’s what you need to make this ricotta pasta with lemon:
- Pasta: I’m making ricotta spaghetti because it’s my favorite, but you can make ricotta pasta with any pasta shape you like.
- Olive Oil
- Garlic
- Ricotta Cheese: Use whole-milk ricotta in this recipe, please! Low-fat ricotta doesn’t have the same flavor and texture, and your pasta just won’t be as good as it can be. For a real treat, make this recipe with fresh, homemade ricotta instead!
- Unwaxed Lemon: Most lemons sold at the grocery store will have a waxy coating on them. This keeps them fresh for longer, but isn’t tasty if you’re zesting the lemon rind! Be sure to scrub your lemons under hot running water to remove any wax before grating the zest with a microplane.
- Baby Spinach: Add some greens to the dish! I love how easily baby spinach leaves wilt into the pasta.
- Parmesan Cheese: Freshly grate the parmesan from a block rather than buying it pre-shredded. It’s so much tastier that way!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Lemon Ricotta Pasta
- Cook the Pasta: Boil water in a medium-sized saucepan, salt it after it starts boiling, then add your pasta and cook it according to the package directions until al dente. Reserve 1 cup of the pasta water before draining the pasta
- Make the Ricotta Sauce: Heat olive oil in a skillet on medium heat, and saute the garlic very lightly, without letting it burn. It should only take about 30 seconds. Reduce the heat to low, and add the ricotta cheese, stirring until the cheese melts down. Then whisk in about a fourth cup of the reserved pasta water.
- Add Spinach: Season the sauce with salt and pepper, and add parmesan cheese, lemon juice, and lemon zest. Cook for one minute, then add the baby spinach and cook for another minute or until the spinach has wilted.
- Toss with Pasta: Add the hot cooked pasta along with another fourth cup of pasta water to the skillet with the sauce. Toss using kitchen tongs until the sauce is emulsified and coats the pasta.
Tip!
Because of the nature and texture of ricotta cheese, your pasta sauce will not become completely smooth. This is normal! While not smooth, the sauce is still creamy and delicious.
Recipe Tips
- Don’t forget to save some pasta water! This starchy liquid helps to create the perfect consistency in our pasta sauce.
- You may need to add more or less pasta water. If you have some left over, save it to use when reheating the leftovers.
- You can start making the sauce when the pasta is halfway cooked. It only takes about 5 minutes to make the sauce, and this way, the pasta and the sauce are ready at the same time.
- Instead of spinach, use your favorite tender greens. You can also add other veggies to this dish. Sautee mushrooms, onions, or zucchini first, then add the cooked veggies to the sauce at the end of cooking.
- Learn to make fresh ricotta cheese, and use it in this recipe! You’ll save a bit of money, and it’s so, so, much more delicious than store-bought.
Storing Tips
Keep any leftover pasta in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove, or in the microwave at medium power, adding a bit of water to loosen up the sauce again.
What To Serve With Lemon Ricotta Pasta
This is an amazing light meal all by itself, but you can serve it as a side dish too.
Tangy, lemony Fish Piccata made with tilapia fillets is also cooked on the stovetop in just a few minutes, and is delicious with this pasta!
Or keep this meal vegetarian, and serve ricotta pasta with a healthy Italian salad. Try my Copycat Olive Garden Salad, Panzanella Salad, or a simple Caesar Salad with homemade dressing.
Recipe FAQs
Yes, any type of pasta can be used in this recipe. Try whole-grain pasta, gluten-free pasta, or even low-carb pasta alternatives. Ricotta sauce is delicious on anything!
Spinach cooks very quickly, so it’s best to add it into hot pasta sauce at the very end. The heat from the sauce will wilt the spinach, and it won’t get overcooked.
Yes, this is totally normal! Ricotta cheese is made from whey and milk that has been re-cooked and curdled, so those curds aren’t going anywhere. There’s nothing wrong with ricotta pasta that has some texture, it’s just the way it’s going to be. Enjoy it!
Buon appetito! Save this easy, delicious Lemon Ricotta Pasta Recipe. Everyone loves it, and since it’s so fast to make, dinner is a breeze when it’s on the menu!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Lemon Ricotta Pasta
Ingredients
- 8 ounces (225 grams) dried pasta such as spaghetti, linguine, or any other long or short pasta
- 2 tablespoons (30 ml) olive oil
- 3 cloves garlic minced
- ½ unwaxed lemon juice and zest
- 1 cup (250 grams) whole milk ricotta
- 2 cups (60 grams) baby spinach leaves
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup (22 grams) grated parmesan cheese
Instructions
- In a medium-sized saucepan, boil water and add salt after it starts boiling. Add your pasta, and cook according to the package instructions to al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
- Meanwhile, in a skillet, heat olive oil on medium heat and saute garlic very lightly without allowing the garlic to brown. About 30 seconds. Add the ricotta cheese, stir to melt the cheese over low heat, then add about a fourth of a cup of the reserved pasta water. Whisk it in.
- Add lemon zest and lemon juice, season with salt and pepper, add parmesan, and cook for 1 minute. Add spinach, and cook for 1 more minute for the spinach to wilt.
- Add the hot pasta along with about fourth cup of reserved pasta water, and toss it using kitchen tongs until the sauce is emulsified and coats the pasta. Add more pasta water if needed until you reach the desired consistency (if you don’t use up all the pasta water, save some to reheat the pasta later).
- Remove from heat, and serve with extra parmesan and lemon zest if desired.
Notes:
- You can start making the sauce when the pasta is halfway cooked. It only takes about 5 minutes to make the sauce, and this way, the pasta and the sauce are ready at the same time.
- Use whole-milk ricotta in this recipe please! Low fat ricotta doesn’t have the same flavor and texture
- Be sure to scrub your lemons under hot running water to remove any wax before grating the zest with a microplane.
- Don’t forget to save some pasta water! This starchy liquid helps to create the perfect consistency in our pasta sauce.
- You may need to add more or less pasta water. If you have some left over, save it to use when reheating the leftovers.
- Because of the nature and texture of ricotta cheese, your pasta sauce will not become completely smooth. This is normal! While not smooth, the sauce is still creamy and delicious.
- To Store: Leftovers will keep in the fridge for up to 4 days. Reheat gently, adding water to loosen up the sauce if needed.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Jeni says
I didn’t notice til after completed and we ate it that the milk was never in the instructions? I found out it was missing while I was cleaning up
Little Sunny Kitchen says
Hi Jeni! There isn’t any milk in this recipe, just the whole milk ricotta cheese. I hope you enjoyed!
Linda says
When I made this I couldn’t believe my husband loved it. I will be making again
Little Sunny Kitchen says
Yay for finding recipes that everyone enjoys! Thank you Linda for trying my recipe.
Sheila G says
The best spring pasta! I added a little more lemon too because. I love lemon so much! This was so light and delicious.
Little Sunny Kitchen says
Thank you for the wonderful review, Sheila! I’m so happy to hear you loved it!
Sharina says
Love the flavor of garlic and spinach on my pasta! Packed with flavors and so satisfying!
Little Sunny Kitchen says
Glad you loved the flavors in this pasta, Sharina! Thank you for the kind review!
Abby says
Made this to go along side some chicken I had already made and it was so yummy! So flavorful and easy to make.
Little Sunny Kitchen says
That sounds like a fantastic meal, Abby! Thank you for the great review!