Name: Easy Lemon Ricotta Pasta with Spinach Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz pasta (such as spaghetti or penne); 1 cup ricotta cheese; Zest and juice of 1 lemon; 2 cups fresh spinach leaves; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper, to taste; Grated Parmesan cheese, for serving; Fresh basil leaves, thinly sliced (optional), for garnish

Description

This Easy Lemon Ricotta Pasta & Spinach is a quick and flavorful Italian-inspired dish perfect for a light lunch or dinner. Creamy ricotta cheese is combined with fresh lemon zest and juice to create a bright sauce that coats al dente pasta and sautéed spinach. Garlic-infused olive oil enhances the dish’s savory notes, while grated Parmesan and fresh basil add the perfect finishing touches. Ready in just 25 minutes, it’s a delightful meal that balances creamy, fresh, and tangy flavors with simple, wholesome ingredients.

Ingredients

Scale

Pasta

8 oz pasta (such as spaghetti or penne)

Sauce and Vegetables

1 cup ricotta cheese
Zest and juice of 1 lemon
2 cups fresh spinach leaves
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper, to taste

Garnish

Grated Parmesan cheese, for serving
Fresh basil leaves, thinly sliced (optional), for garnish

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Instructions

Cook Pasta: Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining to use later for loosening the sauce.
Prepare Ricotta Mixture: In a large bowl, combine ricotta cheese, lemon zest, and lemon juice. Mix well until smooth and combined.
Sauté Spinach and Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add fresh spinach leaves and cook for 1-2 minutes until just wilted.
Combine Pasta and Sauce: Add the drained pasta to the skillet with spinach and garlic. Toss gently to mix everything together evenly.
Add Ricotta Mixture: Add the ricotta mixture to the pasta and spinach. Toss again until the pasta is evenly coated with the creamy lemon sauce. If the mixture seems too thick, add reserved pasta cooking water a little at a time to loosen it to desired consistency.
Season and Serve: Season the dish with salt and pepper to taste. Serve immediately, topped with grated Parmesan cheese and garnished with fresh basil slices if desired.

Notes

Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
Use fresh lemon zest and juice for the brightest flavor.
This recipe works well with any pasta shape, though spaghetti or penne are recommended.
For a vegan version, substitute ricotta with a plant-based ricotta and omit Parmesan.
Add a pinch of red pepper flakes for some heat, if desired.