This lemon ricotta pasta with spinach became my go-to when I wanted something that felt special but didn’t demand hours in the kitchen. I discovered this combination on an evening when the fridge offered only a handful of staples: a tub of whole-milk ricotta, a lemon, a bag of baby spinach, and a box of pasta. The result surprised me. The ricotta transforms into a luxuriously silky coating when emulsified with hot pasta water and lemon, while the spinach wilts into soft ribbons that balance the richness. Bright, creamy, and subtly tangy, this dish is comfort with a light finish.

What makes it truly memorable is how quickly it comes together and how each ingredient shines. The lemon zest brings a top note that wakes up the dairy, the grated Parmesan adds a savory backbone, and a hit of good extra virgin olive oil rounds everything out. I served this for a small dinner gathering once and people kept reaching for second helpings, commenting on the bright flavor and the almost velvety texture of the sauce. It’s one of those dishes that tastes like more effort than it actually requires, which is why I return to it again and again.

Ingredients

• Pasta (1/2 pound / 8 oz): Use spaghetti, linguine, penne, or fusilli—any shape that will hold the creamy ricotta. I prefer bronze-cut spaghetti for a slightly rough surface that helps the sauce cling; cook until al dente.
• Whole-milk ricotta (1 cup): Choose a good-quality, full-fat ricotta for maximum creaminess. Brands like Galbani or local fresh ricotta work well; avoid watery tubs—drain excess liquid if needed.
• Fresh baby spinach (8 oz): Washed and trimmed. Baby spinach wilts quickly and integrates into the pasta without overpowering the sauce. If using mature spinach, remove tough stems and chop.
• Grated Parmesan (1/3 cup): Freshly grated Parmigiano-Reggiano gives a nutty, savory depth you can’t quite replicate with pre-grated versions.
• Lemon (1 unwaxed): You’ll need both zest and juice; unwaxed ensures the zest is clean and flavorful. Keep 3 wedges aside for serving if you like extra brightness at the table.
• Extra virgin olive oil (1 Tbsp): Plus more for drizzling. Use a fruity, peppery oil for finishing if available.
• Garlic (1 clove): Grated or pressed into the ricotta for an even, gentle garlic flavor; avoid raw chopped garlic which can be sharper.
• Salt & black pepper: Season the ricotta mixture and the pasta water well; the pasta water is essential to build the sauce.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil and add 1/2 pound (8 ounces) of pasta. Cook according to package directions until al dente, typically 8 to 10 minutes depending on shape. Taste for texture: it should be tender with a slight bite at the center. Reserve about 1/2 cup of the cooking water in the last minute before draining. Make the ricotta mixture: While the pasta cooks, whisk together 1 cup of whole-milk ricotta, 1 tablespoon extra virgin olive oil, 1/3 cup grated Parmesan, 1 grated garlic clove, the zest and juice of one unwaxed lemon, and 1/4 teaspoon salt plus a generous pinch of black pepper. Taste and adjust—if the ricotta feels too thick, a splash of the reserved pasta water will loosen it later. Wilt the spinach: In the final minute of the pasta’s cooking time, add 8 ounces of washed baby spinach directly to the boiling pot. Stir to submerge the leaves. After about 60 seconds, when leaves are just wilted but still vibrant green, drain the pasta and spinach together, returning them to the pot. Combine and finish: Off the heat, add the ricotta mixture to the hot pasta and pour in 2 to 4 tablespoons of the reserved cooking water. Toss vigorously until the sauce emulsifies and coats each strand or piece of pasta; add more cooking water a tablespoon at a time until you reach a smooth, silky consistency. Serve immediately with extra Parmesan, a drizzle of olive oil, and lemon wedges. Optional: sprinkle red pepper flakes for a hint of heat.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over low heat with a tablespoon or two of water to revive the sauce; high heat will tighten the ricotta and make it grainy. For longer storage, freeze cooked pasta and sauce separately—ricotta-based sauces lose their texture when frozen whole. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you need to avoid dairy, swap ricotta for a silken tofu blended with a tablespoon of olive oil and a pinch of nutritional yeast, though the texture will be lighter. Use grated pecorino or aged Asiago in place of Parmesan for a sharper flavor. For gluten-free needs, use your favorite gluten-free pasta and adjust cooking time. If baby spinach is unavailable, arugula or Swiss chard works—reduce cooking time for arugula so it doesn’t become bitter.

Serving Suggestions

Serve with simple accompaniments: a green salad with a lemon vinaigrette, crusty bread brushed with olive oil, or roasted cherry tomatoes on the side. Garnish with extra lemon zest and a drizzle of peppery olive oil for brightness. For a heartier plate, top with grilled shrimp or thinly sliced roast chicken. This dish also pairs nicely with a chilled Vermentino or a crisp Sauvignon Blanc.

Cultural Background

The mash-up of creamy dairy with citrus is common in Mediterranean cooking, where lemons are used to brighten rich dishes. Ricotta itself has deep Italian roots as a fresh cheese traditionally made from whey. Combining ricotta with pasta is a classic approach in many regional dishes; this particular lemon-forward version feels like a modern, light interpretation of those traditions—simple, ingredient-driven, and celebratory of fresh produce.

Seasonal Adaptations

In spring, add peas and mint for a fresh lift; in summer, fold in halved cherry tomatoes and basil. During autumn and winter, swap baby spinach for sautéed kale or add roasted root vegetables for warmth. For a holiday table, toss in toasted pine nuts and a sprinkle of lemon rind to make it feel festive without overcomplicating the method.

Meal Prep Tips

Prepare the ricotta mixture ahead and refrigerate for up to 24 hours. Cook the pasta and wilted greens fresh for best texture, or cook pasta ahead and toss with a little oil to prevent sticking. Portion into airtight containers with a small cup of reserved pasta water; when reheating, add the water and ricotta to re-emulsify the sauce. Use shallow containers for even cooling and quick reheating.

This lemon ricotta and spinach combination is a dish I return to throughout the year. It’s quick, cheerful, and approachable—one of those plates that becomes a household favorite because it tastes thoughtful while being nearly effortless to pull off. I hope you make it your own and enjoy the simple pleasure of a bright, creamy pasta shared with people you love.