Lemon Ricotta Pasta with Spinach

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Creamy with bright lemon flavor, this simple lemon ricotta pasta is wonderful for weeknight dinners. The fresh spinach can be swapped for kale, arugula, or any other tender greens.

Back again with another pasta dish! Whenever my older son is at practice, a meet, or his job, my younger one knows its an opportunity for him to have his favorite pasta dishes.

One I like to make whenever I have an extra lemon hanging around is this easy lemon ricotta pasta. Because the sauce is mainly ricotta cheese, it comes together very quickly, with no roux to make or waiting for things to thicken. 

I like this pasta recipe because even though it features a cheesy sauce, it doesn’t feel heavy, thanks to the lemon brightening everything up. The added spinach brings fresh, robust flavor, and even though we’re having “just pasta,” it feels like a special meal.

This dish is is ready in just 25 minutes (or less if you’re a multitasker!) so it’s perfect for weeknights!

Ingredients for lemon ricotta pasta

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

• Cavatappi or rigatoni pasta
• Ricotta cheese – Use whole milk ricotta for the best flavor.
• Lemon – You will need both juice and zest. Make sure to zest the lemon first, then juice!
• Olive oil
• Garlic
• Salt and pepper
• Fresh baby spinach
• Grated parmesan cheese
• Fresh parsley

If you want to use frozen spinach in place of fresh, you’ll only need about half of a standard 10-ounce package (5 ounces) to equal approximately the same amount of fresh. You’ll want to make sure it is completely thawed and very well drained. I usually let frozen spinach drain in a colander while it thaws, then wrap it in a kitchen towel or simply use my hands and squeeze it to remove as much water as possible. It will turn into a big lump, so use a fork or your hands to break it up into loose leaves.

How to make this recipe

Heat a big pot of salted water and cook the pasta according to the package directions. The total time will depend on the shape of the pasta, but it will generally take 10-12 minutes. Reserve 1 cup of the pasta water, then drain the pasta and rinse with tap water to help prevent sticking. Set aside.

Combine the ricotta and lemon juice in a blender or food processor (a 3-cup processor works great here) and blend until very smooth.

Return the pot you used for the pasta to medium heat. Add olive oil. Once the oil is warmed, add the garlic and cook for 1 minute, just until it is nicely fragrant.

Stir in the whipped ricotta, half of the saved pasta water, lemon zest, salt, and pepper. Cook until the sauce is just simmering with light bubbling, then remove from the heat and stir in the parmesan until smooth.

Add the pasta and spinach and stir until everything is mixed and the spinach is wilted. It should be tender but still have a little bite. Stir in more of the reserved pasta water if needed to thin out the sauce.

Serve with extra grated parmesan and fresh parsley.

Recipe suggestions

I like to add crushed red pepper flakes to the cheese sauce when I am making this just for my family. If you’re having guests with varying tastes, offer it on the side instead. A few cracks of black pepper is a great finisher too.

Make sure to use a pasta shape that will hold onto the cheese sauce. That being said, if all you have on hand is a box of spaghetti, go for it!

Baby spinach is good for this recipe because it is quite tender and mild in flavor, but I often swap it with whatever greens I have on hand. Right now with our CSA that means things like arugula, baby choi, amaranth, or purslane. If you are using something heartier like kale, consider briefly sautéing it before adding to the pasta so it is already partially wilted.

You can easily make this as a side for a heartier meal with chicken scallopini, or go for double the lemon flavor with lemon chicken.

Have leftover ricotta? Make a ricotta cake for dessert or save to make ricotta pancakes this weekend.

Ready to make this lemon ricotta pasta recipe? Add some sliced garlic bread and you’re all set for a great meal!

Lemon Ricotta Pasta

The cheese sauce for this lemon ricotta pasta comes together quickly, making it a great option for busy weeknights.

Author : Megan Myers

5 from 1 vote

Print Pin Recipe Review

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 8

Calories 330 kcal

Ingredients

  

1/2x1x2x3x

• 1 pound cavatappi or rigatoni
• 1 1/4 cup whole milk ricotta
• 2 tablespoons fresh-squeezed lemon juice, from approximately 1 lemon
• 1 1/2 teaspoons extra virgin olive oil
• 2-3 cloves garlic, minced
• 1 teaspoon grated lemon zest
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 3/4 cup freshly grated parmesan cheese, plus more for garnish
• 4 cups coarsely chopped baby spinach
• 2 tablespoons chopped fresh parsley, for garnish

Directions

• In a large pot of salted water, cook the pasta according to package instructions. Right before the pasta has finished cooking, reserve and set aside 1 cup of the pasta water. Drain and give a quick rinse to prevent the pasta from sticking together.
  1 pound cavatappi or rigatoni
• Purée ricotta and lemon juice in a blender until very smooth, 1-2 minutes.
  1 1/4 cup whole milk ricotta, 2 tablespoons fresh-squeezed lemon juice
• Place the same pot over medium heat and add the olive oil. Add the garlic, cooking for 1 minute or until fragrant.
  1 1/2 teaspoons extra virgin olive oil, 2-3 cloves garlic
• Stir in whipped ricotta, 1/2 cup of the reserved pasta water, lemon zest, salt and pepper. Continue cooking until the mixture is simmering, remove from heat and stir in the parmesan until smooth.
  1 teaspoon grated lemon zest, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 3/4 cup freshly grated parmesan cheese
• Stir in the spinach and cooked pasta, mixing until evenly coated and spinach has wilted, then add additional pasta water if desired to thin out the sauce.
  4 cups coarsely chopped baby spinach
• Top each serving with additional grated parmesan and chopped parsley.
  2 tablespoons chopped fresh parsley

Notes

• If the spinach is not wilting easily, you can briefly return the pot to medium heat and cover for 1-2 minutes. Alternately, mix the spinach into the cheese sauce before adding the pasta, as it will be hotter.

Nutrition

Calories: 330 kcalCarbohydrates: 46 gProtein: 15 gFat: 9 gSaturated Fat: 5 gCholesterol: 28 mgSodium: 358 mgPotassium: 282 mgFiber: 2 gSugar: 2 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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