Lemon Ricotta Pasta with Spinach
This dish is a bright, creamy, and comforting plate that comes together quickly. The lemon zest and juice brighten the ricotta sauce, while the spinach adds color and a light, fresh note. It's perfect for a weeknight dinner, a casual dinner party, or meal-prep lunches that feel special. With pantry-friendly ingredients and a fast turnaround, you'll find yourself returning to this comforting weeknight staple.
Ingredients
For the Garlic Base
- 1 tbsp olive oil
- 2 cloves garlic minced
- Pinch of red pepper flakes
For the Lemon Ricotta Sauce
- 1 cup full-fat ricotta cheese
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1-2 tbsp reserved pasta water as needed
- 1 tbsp grated Parmesan
- Salt and freshly cracked black pepper to taste
For the Pasta and Greens
- 8 oz dried pasta (penne, fusilli, or rigatoni)
- 3 cups frsh spinach washed
- 1 tbsp olive oil
Instructions
Step 1: Prep Your Ingredients
- Before anything goes on the stove, get everything measured and within reach — minced garlic, zested and juiced lemon, measured ricotta, and washed spinach. This recipe moves quickly once it starts, and having everything prepped means the sauce stays smooth and the pasta doesn't overcook while you scramble to catch up.
Step 2: Cook the Pasta
- Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente — firm with just a little resistance when bitten. Before draining, scoop out at least 1 cup of the cloudy, starchy pasta water and set it aside. This liquid is the secret weapon for loosening and emulsifying the ricotta sauce into a silky, coating consistency rather than a thick, clumped one. Drain the pasta and set aside.
Step 3: Wilt the Spinach
- While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes if using, and sauté for about 30 seconds until fragrant — keep the heat steady so the garlic turns golden rather than brown. Add the spinach in batches, turning with tongs and letting each handful wilt down before adding more. The whole process takes about 2 minutes. Season lightly with salt and set the spinach aside in the pan.
Step 4: Make the Lemon Ricotta Sauce
- In a medium bowl, whisk together the ricotta, lemon juice, and lemon zest until smooth and creamy. Add 1–2 tablespoons of the warm reserved pasta water and whisk again — the warm water loosens the ricotta into a pourable, silky sauce that will coat every piece of pasta beautifully. If using Parmesan, fold it in now. Season with salt and freshly cracked black pepper and taste — the lemon should be bright and the ricotta smooth and mellow behind it.
Step 5: Combine and Finish
- Return the drained pasta to the warm pot or back into the skillet over very low heat. Pour the ricotta sauce over the pasta and toss quickly to coat every piece, adding another small splash of pasta water if the sauce looks too thick. Fold in the wilted garlic spinach until evenly distributed throughout. Taste one final time and adjust with more salt, pepper, or a squeeze of extra lemon juice. Plate immediately and finish each bowl with a drizzle of good extra-virgin olive oil, a generous pinch of extra lemon zest, and a scatter of Parmesan and flaky sea salt.