Fresh & Zesty Lemon Ricotta Spinach Pasta

Okay, let me be honest—this pasta recipe might just be my new go-to “I need dinner fast but fancy” meal. Picture this: silky pasta tossed in a dreamy, tangy lemon-ricotta sauce that’s so fresh it practically sings in your mouth. The spinach adds a lovely pop of green and a subtle earthiness that balances everything out beautifully. Seriously, once you make it, you’ll wonder why you ever settled for boring old spaghetti with jarred sauce. Plus, this dish is perfect when you want something that feels a little special without spending hours in the kitchen. Ready to dive in? Let’s get cooking!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

12 ounces pasta (penne, fusilli, or farfalle work great)
3 cups fresh spinach, roughly chopped
1 cup whole milk ricotta cheese
1 lemon (zested and juiced)
2 cloves garlic, minced
2 tablespoons olive oil
1/4 teaspoon red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese, plus more for garnish

For the Sauce / Garnish (if applicable):

Fresh basil leaves (optional, for garnish)

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Don’t forget to reserve about 1 cup of pasta water before draining—that starchy water is like magic for your sauce later!

Step 2:

While the pasta cooks, heat olive oil over medium heat in a large skillet. Toss in the minced garlic and sauté until fragrant—about 30 seconds to a minute. The smell will be heavenly and really wakes up your kitchen.

Step 3:

Add the chopped spinach and cook until just wilted, about 2 minutes. If you want a bit of a kick, sprinkle in the red pepper flakes here and stir them through.

Step 4:

Turn the heat down low and add the ricotta cheese, lemon zest, and half the lemon juice to the skillet. Stir gently to combine the creamy ricotta with the spinach, letting it melt into a luscious sauce.

Step 5:

Toss the drained pasta into the skillet, then add a splash of the reserved pasta water. Stir everything well, adding more pasta water if needed to get that perfect, silky sauce that coats every bite.

Step 6:

Finish with the Parmesan cheese, remaining lemon juice, and season generously with salt and pepper. Give one last gentle toss. Serve immediately, garnished with fresh basil leaves and extra Parmesan.

Variations & Tips

For a protein boost, add grilled chicken or sautéed shrimp right before tossing the pasta in.
Swap out spinach for baby kale or arugula for a slightly different green flavor.
If you want it cheesier, stir in a little more ricotta or dollop some mascarpone on top when serving.
Use gluten-free pasta if needed, cooking it according to package directions but watching timing closely.
Stuck without fresh lemon? Use 2 tablespoons bottled lemon juice, but add zest if possible for brightness.

How I Like to Serve It

This dish shines with a crisp, chilled glass of white wine on a spring evening. It also makes a bright, light dinner after a long day, especially when you want something fresh but satisfying. For brunch, try it alongside a simple green salad with a lemon vinaigrette to keep that zesty theme going. And it’s perfect to whip up when friends drop by unexpectedly—trust me, everyone will be impressed!

Notes

Store leftovers in an airtight container in the fridge for up to 2 days; gently reheat with a splash of water or broth to loosen the sauce.
Ricotta can vary in moisture, so use the reserved pasta water as your secret tool to adjust sauce consistency perfectly.

Closing: This lemon ricotta spinach pasta is one of those effortless, fresh-tasting recipes that always makes weeknights feel a bit special—and it never fails to bring a smile to the dinner table.