Introduction

Do you ever have those evenings when you’re craving something truly comforting, yet impossibly quick to whip up? You know, the kind of meal that feels like a hug in a bowl but doesn’t require a culinary degree or hours in the kitchen? Well, I’ve got just the thing for you! This Zesty Lemon Ricotta and Spinach Pasta is a recipe that will quickly become your go-to. It’s so simple, so fresh, and honestly, it tastes like it took way longer than it actually does. Perfect for busy weeknights or when you just want a little sunshine on your plate!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, this dish is ready in under 30 minutes.
Easy: No complicated techniques here, just simple mixing and tossing.
Giftable: While you’ll want to eat it all yourself, imagine gifting a nice portion to a new parent or a friend who’s feeling under the weather!
Crowd-pleasing: The creamy, zesty flavor is a hit with almost everyone, from picky eaters to seasoned foodies.

Ingredients

Gathering your ingredients is the first step to pasta perfection. Here’s what you’ll need:

1/2 lb (220 grams) pasta: Feel free to use your favorite shape! Spaghetti, linguine, penne, or fusilli all work beautifully. I love using linguine for this because it really scoops up all that creamy sauce.
1 cup (250 grams) whole-milk ricotta: This is the creamy magic behind our sauce. Whole milk ricotta gives the best texture and flavor.
8 oz (230 grams) fresh baby spinach, washed: Fresh and vibrant, it wilts down beautifully into the pasta.
1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving: Salty, nutty Parmesan is key to that delicious cheesy flavor.
1 unwaxed lemon, zest and juice: This is where the “zesty” comes in! Using the zest adds an intense lemon aroma and flavor without making it too tart.
1 Tbsp extra virgin olive oil, plus extra for drizzling: Good quality olive oil makes a difference, especially for drizzling at the end.
1 garlic clove, grated or pressed: A little bit of garlic adds a subtle depth to the sauce.
Salt and black pepper, to taste: The essential seasonings to bring all the flavors together.
3 lemon wedges, for serving (optional): A little extra squeeze of lemon at the table is always a good idea!

How to Make It

Alright, let’s get cooking! This recipe is so straightforward, you’ll be amazed at how delicious the result is.

Cook your pasta: Get a big pot of salted water boiling and cook your pasta according to the package directions until it’s perfectly al dente. This means it should have a slight bite to it. Before you drain it, scoop out about 1 cup of that starchy pasta water and set it aside. This is liquid gold for making your sauce extra silky!
Whip up the sauce base: While your pasta is doing its thing, grab a large bowl. Add your ricotta, grated Parmesan cheese, the zest and juice of your lemon, the tablespoon of olive oil, and your grated or pressed garlic. Give it all a good stir. Now, season it with salt and black pepper. Taste it and adjust if you think it needs a little more zing or salt!
Combine pasta and sauce: Once your pasta is drained (remember to save that water!), add the hot pasta directly into the bowl with your ricotta mixture. Toss everything together gently. The heat from the pasta will start to melt the cheese and coat every strand in that lovely creamy goodness.
Wilt the spinach: Now, add your washed baby spinach to the bowl. Keep tossing the pasta. The residual heat from the pasta and sauce will gently wilt the spinach down, making it tender and perfectly integrated into the dish. It’s like magic happening right before your eyes!
Achieve perfect consistency: This is where our reserved pasta water comes in. Add it a tablespoon at a time, tossing as you go, until you reach your desired sauce consistency. You want it to be creamy and luscious, coating the pasta beautifully without being too watery or too thick. You might not need all the water, or you might need a tiny bit more – just play around until it looks perfect!
Serve and enjoy: Dish this gorgeous pasta up immediately into bowls. I love to give it a final drizzle of extra virgin olive oil, a generous sprinkle of extra Parmesan cheese, and a bright lemon wedge on the side for an extra burst of flavor. Isn’t it beautiful?

Substitutions & Additions

This recipe is wonderfully adaptable! Here are a few ideas to make it your own:

Pasta Choice: Any pasta shape will do! If you want something that really holds the sauce, consider a short pasta like penne, fusilli, or even shells.
Cheeses: Don’t have Parmesan? Pecorino Romano is a fantastic, sharper alternative. You could also stir in a little bit of cream cheese for extra richness.
Greens: Not a fan of spinach? Arugula will add a peppery kick, or you could even use kale (just make sure to chop it finely and perhaps add it a minute or two earlier to ensure it wilts).
Protein Boost: Add some cooked chicken, shrimp, or even chickpeas for a more substantial meal.
Veggies: Sautéed mushrooms, roasted cherry tomatoes, or blanched broccoli florets would be delightful additions.

Tips for Success

A few little tricks can make this recipe even better:

Don’t overcook your pasta: Al dente is key! It will continue to cook slightly when you toss it with the sauce.
Pasta water is your friend: Seriously, don’t skip saving that pasta water. It’s the secret to a creamy, emulsified sauce.
Use fresh lemon: Bottled lemon juice just won’t give you the same bright, fresh flavor that a real lemon does.
Prep Ahead: You can zest and juice your lemon and grate your Parmesan cheese ahead of time. You can even wash your spinach and have it ready to go. This makes the actual cooking time even faster!

How to Store It

Leftovers are a good thing, but this pasta is best enjoyed fresh. If you do have some remaining, store it in an airtight container in the refrigerator for up to 2-3 days. When reheating, you might need to add a splash of water or a little milk to loosen up the sauce again.

FAQs

Got a few lingering questions? I’ve got you covered!

Can I make this dairy-free?

While it’s tricky to replicate the creaminess of ricotta, you could try a good quality dairy-free ricotta alternative and a nutritional yeast or dairy-free Parmesan for a similar cheesy flavor. You might need to adjust the liquid a bit.

Is this recipe good for meal prep?

It’s best served fresh, but you can definitely prep the components ahead of time and assemble when ready to eat for a super quick meal.

My sauce seems too thick, what did I do wrong?

Don’t worry! This is easily fixed. Just add a little more of that reserved pasta water, a tablespoon at a time, while tossing until it reaches your desired creamy consistency.

Zesty Lemon Ricotta and Spinach Pasta

A quick, easy, and comforting pasta dish featuring a creamy lemon ricotta sauce and fresh spinach. Perfect for busy weeknights.

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Prep Time 10

Cook Time 15

Servings 4 servings

Equipment

Large pot For cooking pasta
Large bowl For mixing sauce and pasta
Colander For draining pasta

Ingredients

Main ingredients

0.5 lb pasta Your favorite shape! Spaghetti, linguine, penne, or fusilli.
1 cup whole-milk ricotta
8 oz fresh baby spinach, washed
0.33 cup grated Parmesan cheese plus extra for serving
1 unwaxed lemon zest and juice
1 Tbsp extra virgin olive oil plus extra for drizzling
1 garlic clove grated or pressed
salt to taste
black pepper to taste
3 lemon wedges for serving (optional)

Instructions

Cook your pasta: Get a big pot of salted water boiling and cook your pasta according to the package directions until it's perfectly al dente. This means it should have a slight bite to it. Before you drain it, scoop out about 1 cup of that starchy pasta water and set it aside. This is liquid gold for making your sauce extra silky!
Whip up the sauce base: While your pasta is doing its thing, grab a large bowl. Add your ricotta, grated Parmesan cheese, the zest and juice of your lemon, the tablespoon of olive oil, and your grated or pressed garlic. Give it all a good stir. Now, season it with salt and black pepper. Taste it and adjust if you think it needs a little more zing or salt!
Combine pasta and sauce: Once your pasta is drained (remember to save that water!), add the hot pasta directly into the bowl with your ricotta mixture. Toss everything together gently. The heat from the pasta will start to melt the cheese and coat every strand in that lovely creamy goodness.
Wilt the spinach: Now, add your washed baby spinach to the bowl. Keep tossing the pasta. The residual heat from the pasta and sauce will gently wilt the spinach down, making it tender and perfectly integrated into the dish. It’s like magic happening right before your eyes!
Achieve perfect consistency: This is where our reserved pasta water comes in. Add it a tablespoon at a time, tossing as you go, until you reach your desired sauce consistency. You want it to be creamy and luscious, coating the pasta beautifully without being too watery or too thick. You might not need all the water, or you might need a tiny bit more – just play around until it looks perfect!
Serve and enjoy: Dish this gorgeous pasta up immediately into bowls. I love to give it a final drizzle of extra virgin olive oil, a generous sprinkle of extra Parmesan cheese, and a bright lemon wedge on the side for an extra burst of flavor. Isn't it beautiful?

Notes

This recipe is adaptable. Feel free to substitute pasta shapes, cheeses, or greens. Add protein or other vegetables for a more substantial meal. Ensure pasta is al dente and use fresh lemon for best results. Prep components ahead of time for even faster assembly.