Easy Creamy Lemon Ricotta Pasta with Spinach
A quick, comforting, and fresh pasta dish made with creamy ricotta, bright lemon, and tender spinach. Perfect for busy weeknights when you want something light, satisfying, and homemade in minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 340 g pasta (penne, fusilli, rigatoni, or shells)
- Salt, for pasta water
- 1 cup whole-milk ricotta cheese
- 1 lemon, zested and juiced
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
- Black pepper, to taste
- 3 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain.
- In a large bowl, mix the ricotta cheese, lemon juice, lemon zest, olive oil, salt, and black pepper until smooth and creamy.
- Add the hot pasta to the ricotta mixture and toss gently to combine.
- Add reserved pasta water a little at a time, tossing until the sauce becomes silky and coats the pasta evenly.
- Add the fresh spinach and toss until just wilted from the heat.
- Stir in the grated Parmesan cheese and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Finish with red pepper flakes if using and serve immediately.
Notes
Use hot pasta to help the ricotta melt smoothly into a creamy sauce. Serve immediately for the best texture and flavor.