EASY LEMON RICOTTA PASTA & SPINACH
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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.
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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
- 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
- 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!
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.
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!
Lemon ricotta pasta & spinach
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!
Delicious and light. Not heavy like a cream sauce.
I’m so glad to hear that! Thanks so much for rating the recipe. : )
This is an AMAZING recipe! I made the sauce as described, but instead of spinach I added some asparagus that we just harvested and topped the whole beautiful thing with some yellow kale flowers. It was so delicious! Thank you so much!
You’re so welcome! I’m so glad you loved this recipe – the harvested asparagus sound so delicious.
Thanks for sharing. x
Made it for my boyfriend and myself, topped with crispy chickpeas and breaded chicken. Extra spinach because fiber is where the love’s at. I loaded my plate and ate about two-thirds before I got full and told my man, “If you’re getting full, just put it on my plate and I’ll put it away for my dinner tonight,” to which he replied, “I’m feeling full, but I just can’t stop!” This also heats up immensely well leftover. I’m wary about eating cream- or cheese-based pasta sauces after storing; if I do make this bold choice, I typically re-homogenize it by cooking it in a pan with some white wine or vodka (if there’s tomato) as an emulsifier, and even then, it never holds a candle to the original dish. No need for fuss or disappointment with this one. I reheated this in the good old zapper, and it’s just as good as when I cooked it. I never leave comments on recipes, but this simply wowed me. Usually, my boyfriend is invited over for leftovers, but I’m hogging this all for myself.
AMAZING! You’ve made my day, Katelyn… lol
I’m so glad to hear you LOVED the recipe so much, and thanks a lot for sharing the best feedback ever – it deserves a place in my next newsletter! ; )
I really want to make this. can it be made a day ahead?
It’s best when cooked and served immediately. If you need to make it ahead, I recommend combining pasta and ricotta sauce just before serving.
Cook the pasta until al dente, drain and add it to a bowl/container, toss it with some olive oil (1/2 OR 1 tbsp), and once it’s cold put it in the fridge. Same for the lemon ricotta sauce, keep it refrigerated. When it’s time to serve it, combine pasta and ricotta sauce in a skillet and heat gently over medium heat, adding a touch of water if needed. x
So tasty, all the family enjoyed it. Will definitely be making it again, so easy!
I’m so pleased your family loved it! Thanks so much for taking the time to share your feedback. x
Made this tonite. My husband loved it. He said it was an amazing meal.
I tweeked the recipe a lil bit. I used more ricotta cheese, 8 oz of shredded parmesan, lemon zest of 2 lemons and added lemon juice and I sautéed the spinach in butter and 1/2 c of water. Instead of using some of the noodle water, I used the spinach juice instead. I added chicken. Next time, I will add mushrooms.
That’s wonderful, Lauri! Thanks so much for taking the time to rate the recipe and to share your feedback and add-ins – that’s very appreciated. : )
That sounds delicious!
Yes, it is! Thanks for your comment, Ebony. x
I wonder if anyone has substituted cottage cheese for the ricotta? I’ve done this with lasagna and you can’t tell the difference and cottage cheese has so much nutritional value!
I haven’t tried cottage cheese, Bela.. sorry if I can’t help.
Very very yummy! I added some cut up chicken sausage to the pasta.
Will make again.
That’s great! Your feedback is so appreciated. : )
I really liked this recipe! I did make a few changes:
I added a handful of chopped fresh basil to the ricotta mix & used 1/2 Parmesan and 1/2 Romano (Parm-Romano mix in equal amount to ricotta)
I didn’t add the spinach to the boiling pasta but instead after draining the pasta, I mixed the pasta, 2 handfuls of spinach & arugula mix and ~1/8 cup of the reserved pasta water into the pot (stirred for a few minutes on the still hot burner) before adding the ricotta mix. Topped with parmesan and black pepper.
WOW! You’re lovely feedback is so appreciated, Leslie. : )
I’m very glad you enjoyed it, thanks so much for sharing with us. x
Easy, quick and very yummy.
Thank you! Made 2 weeks ago and making Friday for Valentines Day. Great with sweet Italian sausage and salad.
Wonderful, I’m very very happy to hear that! Thanks for sharing, Kathy! x
Delicious!! Added chicken ricotta meatballs 😋
I’m very very pleased, Elissa! Thanks for taking the time to share. : )
Loved this recipe! Quick, easy, and delicious! I had ricotta I wanted to use up, and I didn’t have an actual lemon on hand, but since I had everything else, I just used bottled lemon juice, and it still tasted great. With the lemon zest, it would be spectacular. I used angel hair protein pasta and added a few walnuts pieces and cherry tomatoes, which I liked. I also added basil to my second helping, which I liked less, as it seemed to detract from the lemony taste. I can hardly wait to make this again with a fresh lemon and the lemon zest. Thank you, Katia!
Amazing feedback, Karen! Thanks so much for taking the time to share – I’m glad you loved it. x
All of my children loved it! So fast and easy.
Wonderful!! Thanks so much for sharing, Leelee. x
Made this tonight and also added shrimp. Delicious and easy!
Wonderful!! Thanks so much for sharing, Marcia. : )