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    Home » Pasta recipes

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    EASY LEMON RICOTTA PASTA & SPINACH

    Apr 23, 2020 by Katia · 399 Comments

    This post may contain affiliate links. Please read my disclosure policy for more details.

    I love this zesty lemon ricotta pasta with spinach, it makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.

    This no-cook sauce is one of my go-to recipes from when I was at uni and can be made in no time. Mix creamy ricotta, parmesan cheese, garlic, extra virgin olive oil, and refreshing lemon. Your pasta sauce is ready.

    Easy peasy, economical, perfect for your carb cravings and so good.

    Creamy lemon ricotta pasta with spinach on a white plate.
    Jump to recipe

    If you’re a big fan of lemons like me, you’ll love how their juice and zest transform a simple dish into something that tastes pure sunshine. And what about the creamy ricotta? I love it, especially when I used to buy fresh ricotta from the cheese counter in Italy (ahhh distant memories!)

    To make this easy pasta dish healthier and more filling, don’t forget to add your greens. You could swap spinach for other delicious vegetables, or even protein like grilled chicken or salmon.  The sky is the limit!

    Watch how to make it

    What ingredients you need

    • Pasta
    • Ricotta
    • Parmesan cheese
    • Baby spinach
    • Lemon
    • Extra virgin olive oil
    • Garlic
    • Salt and pepper

    The ingredients for this lemon ricotta pasta are arranged on a white marble table.

    • Combine ricotta, parmesan, extra virgin olive oil, garlic, lemon zest, salt and pepper
    • Mix well, taste and make sure you’re happy with the seasoning
    • Meanwhile, cook your pasta until al dente

    Ricotta, lemon zest, olive oil and parmesan are mixed with a spoon on a glass bowl.

    • Reserve some pasta cooking water
    • Add spinach to the pot and cook for 1 minute
    • Drain pasta and spinach and return to the pot
    • Add the ricotta sauce, the cooking water, and stir well
    • Serve with a drizzle of olive oil,  freshly grated Parmesan cheese, and lemon wedges (optional)
    • Enjoy… Buon appetito! 

    Lemon ricotta pasta with spinach and lemon wedges on a white background.

    Recipe notes & tips

    If you fancy fresh and creamy spaghetti ready in no time, inexpensive, and kids approved, this recipe is for you!

    Plus, if you go for whole grain pasta you’ll get more natural fiber and micronutrients than white pasta. Whole-grain is the healthier option also when it comes to a bowl of spaghetti, and makes you feel fuller longer which is a great bonus. We love it and we consume it nearly on a regular basis.

    HOW TO ADD SPINACH TO PASTA?

    Blanched (quickly boiled) spinach works fine in this recipe, and cooking spinach and pasta all in one pot saves time and washing up.  However, make sure not to overcook it, which will result in the loss of nutrients, flavor, and green color.

    A fork is lifting some creamy lemon ricotta pasta noodles.Recipe updated: originally posted in July 2019, I’ve tweaked the post adding more notes and new pictures.

    SUBSTITUTIONS

    What about adding a twist? This terrific recipe is so versatile, feel free to add more vegetables or even protein of your choice. Here are a few variations that taste delicious along with the lemon and ricotta combo.
    Add them to the pot when you stir in the ricotta mixture. 

    • Sauteed or grilled vegetables: asparagus, peas, zucchini, artichokes
    • Arugula, basil, chives
    • Cherry tomatoes or chopped sun-dried tomatoes
    • Grilled chicken
    • Grilled or smoked salmon

    MORE EASY PASTA DISHES READY IN 15 MINUTES OR LESS?

    • Cream cheese pasta
    • Spaghetti with garlic and olive oil
    • Garlic mushroom spaghetti
    • Marinara sauce with spaghetti
    • Walnut sauce pasta

    If you make this vibrant lemon ricotta pasta with spinach, leave a comment, rate it, or tag a photo #theclevermeal on Instagram.
    I would love to hear from you!

    Creamy lemon ricotta pasta with spinach on a white plate.
    Print Recipe
    4.87 from 138 votes

    Lemon ricotta pasta & spinach

    This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
    Prep Time13 minutes mins
    Course: pasta
    Cuisine: Italian
    Keyword: Lemon ricotta pasta
    Servings: 3
    Calories: 538kcal
    Author: Katia

    Ingredients

    • 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli...)
    • 1 cup (9oz/250 grams) whole-milk ricotta
    • 8 oz (230 grams) fresh baby spinach, washed
    • 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
    • 1 unwaxed lemon, zest and juice
    • 3 lemon wedges, to serve (optional)
    • 1 Tbsp extra virgin olive oil, plus extra for drizzling
    • 1 garlic clove, grated or pressed
    • salt and black pepper, to taste

    Instructions

    • In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
    • In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
    • Stir until well combined, taste and make sure you're happy with the seasoning.
    • In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
    • After 1 minute, drain and return pasta and spinach to the same pot.
    • Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
    • Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!

    Video

    Notes

    Cooking water: add pasta water gradually, you might not need all of it. You don't want to water down the flavor, but only make spaghetti nice and moist. If you think the reserved water is not enough, you might add a few Tbsps of milk.
    Pasta: you can use any short, large or long pasta shapes that work well to capture the creamy ricotta. I love spaghetti, but penne, fusilli, conchiglie work fine. Mini pasta shapes like orzo or even elbow macaroni don’t work well in the recipe.
    NOTE: Nutritional values are estimates only.

    Nutrition

    Calories: 538kcal | Carbohydrates: 64g | Protein: 26g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 314mg | Potassium: 743mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7661IU | Vitamin C: 41mg | Calcium: 403mg | Iron: 4mg
    I love this zesty lemon ricotta pasta with spinach, it makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort. #pastarecipes #spaghetti #easyrecipes #quickmeals
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    Reader Interactions

    Comments

    1. Cindy

      September 21, 2023 at 11:36 pm

      5 stars
      This is DELICIOUS!! And easy to customize. I added some sliced up cherry tomatoes and shredded chicken. It is a huge hit in my house!!

      Reply
      • Katia

        September 22, 2023 at 5:26 am

        Wonderful! I’m very pleased to hear that, thanks so much for sharing, Cindy. : )

    2. Sherry

      August 24, 2023 at 5:25 pm

      5 stars
      This has become one of my granddaughter’s favorite dishes. In fact, she requested it after giving birth recently. So easy to make, but makes a beautiful presentation!

      Reply
      • Katia

        August 24, 2023 at 8:41 pm

        I’m so please to hear your lovely feedback, Sherry. Thank you for sharing! x

    3. Victoria

      August 24, 2023 at 2:55 am

      5 stars
      So easy and yet so delicious! I did add an extra fresh pressed garlic clove because who doesn’t love garlic. Along with some Sicilian EVOO, and crushed red pepper outstanding flavor in my opinion. Will definitely make again! Thank you for the recipe 🙂

      Reply
      • Katia

        August 24, 2023 at 5:39 pm

        You’re so welcome, Victoria! I’m so glad to read your lovely feedback. x

    4. Jody

      August 18, 2023 at 7:02 pm

      5 stars
      Good basic recipe, easy to customize. My youngest doesn’t care too much for lemon outside of lemonade, and she likes things pretty plain. So this, removing the lemon, was perfect for her. We added red pepper to ours and included the lemon zest and juice, and it was great. Next time may add peas, which we adore. We served for lunch with sliced peaches and half a grilled cheese panini sandwich. Next time may just serve with a fruit, as it was plenty filling.

      Thanks, we will make this often.

      Reply
      • Katia

        August 18, 2023 at 9:01 pm

        I’m very pleased to read your feedback, Jody.
        Thanks so much for sharing and have a lovely weekend. x

    5. Laurie

      August 10, 2023 at 10:10 pm

      5 stars
      A wonderful dish! I loved the fresh flavour! I had frozen spinach on hand, so I thawed it out and used that instead of the fresh baby spinach. It worked out great and mixed in with the pasta with no problem. Definitely will be making this dish again! Thanks so much for the recipe!

      Reply
      • Katia

        August 11, 2023 at 12:57 pm

        You’re so welcome, Laurie!
        Thanks for taking the time to share your feedback, I’m so glad it turned out wonderful . : )

    6. Simone

      August 01, 2023 at 9:00 am

      Haven’t made yet but would this go OK with ravioli? Could you add cream and butter to make it a creamier sauce?

      Reply
      • Katia

        August 02, 2023 at 6:36 am

        Hi Simone! I think the lemon ricotta sauce would work with 4 servings of ravioli.
        Due to their higher fat content cream and butter make any sauce creamier, but I wouldn’t use them here. I like this dish to be fast to make and fresh, not that “rich”. x

    7. Ingrid Rinaudo

      July 26, 2023 at 7:38 pm

      5 stars
      This was so easy! Loved it! Hubby who is a chef loved it too. This recipe will be in my rotation. Thank you.

      Reply
      • Katia

        July 27, 2023 at 9:55 pm

        What a great feedback, that’s much appreciated, Ingrid. : )

    8. Monica

      July 26, 2023 at 12:07 am

      5 stars
      My family loved it just the way it was.

      Reply
      • Katia

        July 27, 2023 at 9:54 pm

        I’m so glad your family loved it! Thanks for taking the time to share, Monica. x

    9. Donna Drutis

      July 14, 2023 at 3:38 pm

      3 stars
      While the recipe looks inviting and has good ingredients, when cooked and mixed together I found it to be a mouthful of mush. I had to add alot of S&P to enhance the flavor which was lacking. I ate 3 bites and ended up picking out and eating the fresh spinach which I felt was wasted on this recipe. I even added capers after my 3 bites to try to give it some flavor, but just wasn’t doing it for me. Sorry 🙁

      Reply
      • Katia

        July 16, 2023 at 9:49 am

        Hi Donna, sorry to hear the recipe didn’t work you. x

      • Nicole

        July 17, 2023 at 3:11 pm

        I think I’ll add a bunch of seasonings- ricotta doesn’t have much flavor, so I’m not surprised it was bland. I would make this with goat cheese instead and add lots of rosemary and Italian seasoning. I also cook my noodles in chicken broth instead of water. Thinking of making this tonight this way.

      • Donna lindsay

        July 24, 2023 at 9:45 pm

        4 stars
        I doubled the recipe and used a whole head of garlic and 16 oz of frozen (thawed) chopped spinach which I mixed in the cuisine Art with the rest of the ingredients. It was fabulous.

      • Katia

        July 25, 2023 at 3:19 pm

        Wonderful, thanks so much for sharing, Donna!

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    Hi, I’m Katia! Welcome to my blog where I share easy, delicious, and budget-friendly recipes. I love cooking mainly vegetarian meals in no time at all. Minimum effort, maximum result. Read more…

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