When your weeknights beg for a meal that’s both light and comforting, this Easy Lemon Ricotta Pasta & Spinach is the answer. It’s the perfect blend of creamy ricotta, bright lemon zest, and tender spinach—a combination that turns humble pasta into a restaurant-worthy dish, without the hassle.

This recipe has become one of my go-to dinners when time is tight but flavor is non-negotiable. The ricotta creates a velvety sauce that clings to every noodle, while the lemon keeps things fresh and vibrant. Spinach sneaks in a boost of greens, making this dish both nourishing and satisfying.

And the best part? No complicated steps, no fancy equipment. This recipe comes together in under 30 minutes from start to finish, and it doesn’t skimp on flavor. Whether you’re cooking for family, friends, or just yourself, this is the kind of meal that feels special but is easy enough for any night of the week.

Let’s dive into what makes this dish shine—because once you try it, you’ll be making it on repeat!

What Makes This Easy Lemon Ricotta Pasta & Spinach Special?

Bright, Fresh Flavors: Lemon zest and juice add a citrusy spark that makes each bite taste light and lively.
Creamy Without Heavy Cream: Ricotta cheese gives the pasta a rich, smooth texture without the need for heavy cream.
Nutrient Boost: Fresh spinach not only adds vibrant color but sneaks in extra vitamins and minerals.
Quick and Simple: Perfect for busy nights; this dish goes from stovetop to table in about 25 minutes.
Customizable: You can easily adapt this recipe to fit your pantry—add herbs, swap pasta shapes, or toss in extra veggies.

This is the kind of recipe that proves you don’t have to sacrifice flavor for speed. Plus, the one-pot simplicity means minimal cleanup and maximum satisfaction.

Ingredient Notes

Ricotta Cheese: Provides creaminess and body to the sauce. If you prefer, cottage cheese or mascarpone can be used for a slightly different texture.
Lemon Juice & Zest: Fresh is best! Adds the essential zippy brightness that balances the rich ricotta.
Fresh Spinach: Baby spinach wilts beautifully into the hot pasta. You can substitute kale or arugula if preferred.
Pasta: Short shapes like penne, fusilli, or rigatoni work best for catching the creamy sauce. Gluten-free varieties are fine too.
Garlic: A single clove adds depth and aroma without overpowering the delicate lemon-ricotta combo.
Parmesan Cheese: Optional but highly recommended for a salty, nutty finish.
Olive Oil: A splash enhances the texture and rounds out the flavors. Use extra-virgin for the best taste.

How To Make Easy Lemon Ricotta Pasta & Spinach

Boil your pasta: Cook 12 oz of your favorite short pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Make the ricotta sauce: In a large mixing bowl, whisk together 1 cup ricotta cheese, zest and juice from 1 lemon, 1 minced garlic clove, salt, and pepper to taste.
Wilt the spinach: While the pasta is still piping hot, toss it into the bowl with 3 cups fresh spinach. The heat will gently wilt the greens.
Mix and adjust: Add splashes of reserved pasta water to loosen the sauce until it reaches your desired creamy consistency.
Garnish and serve: Finish with a drizzle of olive oil and a generous sprinkle of Parmesan cheese. Serve immediately!

Storage Options

Room Temperature: Best served fresh, but can sit at room temperature for up to 2 hours.
Refrigeration: Store leftovers in an airtight container for up to 3 days. Add a splash of milk or water when reheating to revive the sauce.
Freezing: Not recommended, as the ricotta-based sauce may separate upon thawing.
Reheating Tips: Reheat gently over low heat on the stove or microwave, adding a bit of liquid to keep the sauce smooth.

Variations and Substitutions

Swap spinach for kale, arugula, or Swiss chard.
Add grilled chicken or shrimp for extra protein.
Stir in fresh basil or parsley for an herbal kick.
Make it dairy-free using plant-based ricotta and nutritional yeast.
Add roasted cherry tomatoes or peas for seasonal flair.

Frequently Asked Questions

Can I use store-bought ricotta? Yes! Just make sure it’s high-quality and not too watery. Drain if necessary.

Why save pasta water? It helps emulsify the sauce and adjust consistency without losing flavor.

Can I use bottled lemon juice? Fresh juice is best for flavor, but bottled works in a pinch.

How can I make this ahead? Prepare the ricotta sauce separately and store it. Cook the pasta fresh when you’re ready to serve.

Is this recipe freezer-friendly? No, the ricotta sauce doesn’t freeze well. Stick to refrigeration for short-term storage.

What pasta shapes work best? Short shapes like penne or fusilli are ideal because they hold the sauce beautifully.

Conclusion

There you have it—a weeknight-friendly recipe that’s light, creamy, zesty, and soul-satisfying all in one! This Easy Lemon Ricotta Pasta & Spinach is more than just a dinner; it’s a little bowl of comfort and sunshine. If you give this recipe a try, I’d love to hear about it! Leave a comment or snap a picture and tag me—I can’t wait to see your delicious creations.

Easy Lemon Ricotta Pasta & Spinach

Author: Sofia
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4

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Ingredients

Scale

12 oz short pasta (penne, fusilli, rigatoni)
1 cup ricotta cheese
1 lemon (zest and juice)
3 cups fresh spinach
1 garlic clove, minced
Salt and pepper to taste
2 tbsp olive oil
1/4 cup grated Parmesan cheese (optional)

Instructions

Boil pasta until al dente. Reserve 1 cup of pasta water before draining.
Whisk ricotta, lemon zest, juice, garlic, salt, and pepper in a large bowl.
Add hot pasta and spinach to the bowl; toss to wilt spinach.
Loosen sauce with reserved pasta water until creamy.
Drizzle olive oil, sprinkle Parmesan, and serve.

Notes

Fresh lemon juice is key.
Add grilled chicken for protein.
Store leftovers in an airtight container for 3 days.

Nutrition

Calories: 410
Fat: 18g
Carbohydrates: 45g
Protein: 15g