Zesty Lemon Ricotta and Spinach Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Difficulty: Easy

Servings: 4

Introduction

Looking for a quick, bright, and satisfying pasta dish that tastes like spring in a bowl? Look no further than Zesty Lemon Ricotta and Spinach Pasta. This creamy, comforting, and fresh recipe balances the richness of ricotta cheese with the brightness of lemon and the earthiness of spinach — a combination that’s both elegant and easy to pull off on a busy weeknight.

With just a few pantry staples and about 25 minutes, you can whip up a meal that feels both luxurious and light. Perfect for vegetarians or anyone who wants to skip the meat without missing the flavor. This dish is also endlessly adaptable — add peas, grilled chicken, or herbs depending on your mood or what’s in your fridge.

Let’s dive into this Italian-inspired dish that’s creamy without being heavy, zesty without being overpowering, and cozy without being boring.

Ingredients

For the Pasta:

• 12 oz short pasta (like penne, rigatoni, or fusilli)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 5 oz fresh baby spinach
• 1 cup ricotta cheese (whole milk preferred)
• Zest of 1 lemon
• Juice of 1 lemon (about 2 tablespoons)
• ½ cup reserved pasta water
• Salt and black pepper, to taste
• Red pepper flakes, to taste (optional)
• ¼ cup grated Parmesan cheese (optional but recommended)
• Fresh basil or parsley, for garnish

Kitchen Equipment Needed

• Large pot
• Large sauté pan or skillet
• Wooden spoon or silicone spatula
• Microplane or grater for zesting
• Measuring cups and spoons
• Strainer or colander

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water — this will help loosen the sauce and make it silky.

Drain the pasta and set aside.

Step 2: Sauté Garlic and Spinach

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, just until fragrant (don’t let it brown!).

Add the baby spinach and cook for 2–3 minutes, stirring occasionally, until it wilts down. Season with a pinch of salt and pepper.

Step 3: Make the Ricotta Sauce

Turn heat to low. Stir in:

• Ricotta cheese
• Lemon zest
• Lemon juice

Mix well to combine everything into a creamy base. Add a splash of the reserved pasta water (a few tablespoons at a time) to help loosen the sauce. You may not need the full ½ cup — use just enough to reach your desired consistency.

Taste the sauce and adjust seasoning with salt, pepper, and red pepper flakes (if using).

Step 4: Combine Pasta and Sauce

Add the drained pasta to the skillet and toss everything together to coat the noodles in the lemon-ricotta sauce. Stir in grated Parmesan if using — it will add richness and umami.

Cook together for another 1–2 minutes to heat everything through and allow flavors to meld.

Step 5: Serve and Garnish

Plate the pasta and top with:

• More Parmesan (if desired)
• A drizzle of olive oil
• Fresh basil or chopped parsley
• An extra twist of lemon zest for brightness

Serve hot, and enjoy the perfect balance of creamy, zesty, and savory flavors!

Tips & Variations

• Use fresh ricotta for best texture and flavor, but store-bought will work fine.
• Add protein: Toss in grilled chicken, sautéed shrimp, or white beans.
• Want more veg? Add blanched peas, asparagus tips, or zucchini ribbons.
• Make it vegan: Use plant-based ricotta, skip the Parmesan, and swap butter/oil as needed.
• Don’t overcook the garlic! It can become bitter — keep the heat moderate and watch carefully.

Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stove or in the microwave with a splash of milk, water, or broth to restore creaminess.
• Not freezer-friendly due to ricotta’s texture change when frozen.

Nutrition Information (Per Serving – Approximate)

Note: Based on a serving with Parmesan and full-fat ricotta. Adjust according to your specific ingredients.

Why You’ll Love This Dish

• Light and refreshing — a break from heavy sauces
• Ready in under 30 minutes
• Vegetarian-friendly
• Minimal ingredients, maximum flavor
• Perfect for spring or summer meals
• Customizable and elegant enough for guests

Serving Suggestions

• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio
• Serve alongside a green salad with lemon vinaigrette
• Add crusty garlic bread or focaccia on the side
• Finish with a lemon sorbet or panna cotta for a light dessert

Conclusion

Zesty Lemon Ricotta and Spinach Pasta is proof that you don’t need a long list of ingredients or hours in the kitchen to create something deeply satisfying. With its fresh citrusy notes, creamy ricotta, and vibrant greens, it’s the perfect blend of comfort and elegance — ideal for quick weeknight dinners, romantic date nights, or an easy but impressive meal with friends.

Whether you’re a seasoned home cook or a beginner, this pasta delivers bold flavor and simple preparation. Give it a try, and it may just become your go-to for when you want something fresh, fast, and delicious.