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.
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!Â
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. Â 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.Â
- 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!
Hi Katia,
I’m new to the site. Made this recipe but I subdituded the garlic for onion granules cause didn’t have any garlic. I used sunflower oil wholemeal spaghetti and put some basil leaves. This recipe tastes heavenly scrumptious and make again. Thank you Katia.
You’re very welcome, Kevin! I’m so glad it turned out scrumptious, and thanks for sharing your feedback.
Have a great week. x
I made this tonight and it was amazing! I didn’t have fresh spinach so I used frozen broccoli and I also forgot to add the pasta water at the end but, it was still very yummy!! I’ll definitely make this again!
Brilliant! I’m so pleased it turned out very yummy : )
Thanks for sharing your feedback x
Made this yesterday awesome favors. Love it. Thank you ! Will be looking for more interesting recipes 😊
Thank you so much, Sharon! I’m so pleased you loved it : )
Cheers x
Beautiful recipe! Really bright and fresh, converted boyfriend who thought it would be “too creamy” ha! Thanks so much for posting.
Fantastic, I’m so happy to hear that! : )
Thanks so much for sharing your lovely feedback, Laura. x
I found this tasted raw and unpleasant was really disappointed
Sorry to hear it didn’t work out for you, Annabel. Cheers.
Love it! It doesn’t need extra lemon at the end, but I do recommend the red pepper flakes.
Thank you so much for your feedback! I’m so happy you loved it : )
Cheers x
Quite delicious. It’s a good sauce for People with reflux. Thanks so much.
I’m very pleased to hear that, Deborah! Thanks for sharing your feedback : )
I made this recipe for the first time last night and was delighted with the results. I didn’t change a thing.
Brilliant, I’m so pleased… thanks so much for sharing your feedback!
Cheers x
This recipe has become our favourite pasta dish!! Yum…
Awesome, Cathie! I’m so happy to hear you guys loved it : )
Thanks a lot for sharing your feedback. x
Would this sauce go good in zucchini noodles ?
Hi Dani, yes, the sauce can work with zucchini noodles : )
This recipe is so delicious. We found it much tastier when allowed to cool, more flavours seem to come out. Cooking this on a regular basis now. Super quick and easy. Thank you
I’m so glad to hear that, Jo! : ) Thanks so much for sharing your feedback.
Have a nice week x
yummmm! I added cherry tomatoes when I blanched the spinach
i ate half of it myself =)
I’m so pleased to hear that : ) Thanks so much for sharing your feedback!
Have a lovely day x
I made this and added chopped anchovies! Really good with the lemon and garlic together! Will make it again delicious 😋
I love anchovies! Thanks so much for sharing, I’m so happy you’ll make it again! : )
Have a lovely day x
FORGOT TO RATE!!!
THIS WAS THE BOMB!!! EZ…AND DELISH!!!
Thanks so much for your feedback and rating, Franny… I’m so happy to hear that! : ) x
Absolutely delicious! I used two cloves and broke my spaghetti pasta in half for boiling.
Thanks for your rating and feedback, Jolie! I’m so happy to hear it turned out delicious.
Cheers x
Splendid! Simple and delicious perfection. Bright and refreshing side to our lemon basil chicken!
I’m so happy to hear that, Ashley! Thanks so much for rating the recipe and sharing your feedback.
Have a lovely weekend. x
Lovely. Used up my leftover ricotta brilliantly. Will make again.
Hi Jenny, that’s brilliant! Thanks for taking the time to share your feedback.
Cheers x