Loaded with flavor and creamy texture, my Lemon Ricotta Spinach Pasta is the perfect meal to make when you want something that’s both easy and delicious! With just a few simple ingredients, this pasta comes together in under 30 minutes, making it a weeknight go-to!
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One of the easiest pasta dishes you will ever make!
I’m always looking for new weeknight meals to make for my family, but also to share with you, and my lemon ricotta spinach pasta is one I know you will love.
The combination of lemon and ricotta is one of my favorites and can be found in many recipes on the blog, such as lemon ricotta cookies, blueberry lemon ricotta cake, and zucchini bruschetta with whipped lemon ricotta. Combining these ingredients and tossing them with pasta, spinach, and basil was a no-brainer!
But the best part about this dish is that it comes together in no time! In the time it takes to boil your pasta, you’ll have already made a simple and delicious sauce that brings the pasta, spinach, and ricotta together. You really won’t believe how easy it is!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Ricotta. I’m using whole milk ricotta, but you can use part-skim if desired.
- Spinach. Fresh baby spinach will give better results than frozen, so opt for fresh if possible.
- Pasta. I love linguine or spaghetti for lemon ricotta spinach pasta, but you can use rigatoni or penne if that’s what you have on hand.
- Parmigiano Reggiano. I add this toward the end and as much as I love Pecorino Romano for most pastas, there’s something about the combination of the nutty Parmigiano Reggiano and the lemon that just works.
- Lemon. Fresh lemon juice and zest are both key ingredients for this dish. I don’t recommend using bottled lemon juice.
- Herbs. Fresh basil goes beautifully with lemon, but you can also use fresh parsley or mint.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Bring a pot of salted water to boil and begin to cook the pasta to al dente. Cook the shallots in olive oil over medium heat until translucent, then add the red pepper flakes.
- When the pasta is almost done cooking, add the spinach to the pot with the pasta, and add 1 cup of pasta water to the pan with the shallots.
- Add the pasta and spinach to the saucepan along with the ricotta, lemon juice, and lemon zest and mix well until creamy adding more pasta water as needed.
- Add the grated Parmigiano, the basil, and extra virgin olive oil. Taste test and add salt and black pepper. Serve in bowls with more grated cheese and black pepper and enjoy!
Top tips
- Opt for fresh. Since there are so few ingredients in my lemon ricotta spinach pasta, I strongly urge you to opt for fresh ingredients – fresh basil, fresh baby spinach, fresh lemon juice and zest will elevate the dish in every way. If you can’t find fresh basil, use parsley – don’t use dried basil. If you can’t find fresh baby spinach, use fresh arugula, and so on.
- Save your pasta water! In almost every pasta recipe, I urge you to save your pasta water. It’s so important! It not only helps reconstitute pasta that has dried out (which happens all the time, especially if you’re waiting for your family to come to the table!), but acts as an emulsifier.
- Serving. While there is plenty of ricotta in the recipe, it wouldn’t hurt to serve with a little extra on the side for those who’d like more. I also suggest serving with more grated Parmigiano Reggiano and freshly ground black pepper. While this dish is filling enough to be a main course (thanks to the ricotta), it’s also great as a precursor or side to grilled meat, such as lemon garlic lamb rib chops or steak tagliata.
More easy pasta recipes
If you’re looking for more simple pastas with similar flavor profiles to lemon ricotta linguine with spinach, give these other recipes a try!
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Lemon Ricotta Spinach Pasta
Ingredients
- 1 pound (454g) linguine or spaghetti
- 1 pound (454g) baby spinach
- 1/2 cup extra virgin olive oil divided
- 2 large shallots sliced
- 1/2 teaspoon crushed hot red pepper flakes
- 2 cups (480g) ricotta
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1/2 cup (45g) parmesan grated
- salt and pepper to taste
- 3 cups pasta water will most likely not need it all
- 1/4 cup basil hand torn
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Instructions
- Bring a large pot of salted water to boil and cook the pasta to al dente. When the pasta is 1 minute from finished cooking add in the spinach. Drain the pasta and spinach, making sure to reserve at least 3 cups of pasta water.
- Heat a large pan to medium heat with 5 tablespoons of olive oil and add the shallots. Saute the until translucent then add the red pepper flakes. Turn the heat to its lowest setting.
- When the pasta is almost done cooking add 1 cup of pasta water to the pan.
- Remove the pan from the heat and add the pasta, spinach, ricotta, lemon juice, and lemon zest. Mix well to a creamy consistency. If the pasta is too dry, add more pasta water, a 1/4 cup at a time, until the perfect consistency is achieved. Mix in the grated parmesan.
- Mix in the basil and the remaining 3 tablespoons of extra virgin olive oil. Test and season well with salt and pepper to taste. Serve in bowls with more grated parmesan. Enjoy!
Notes
- Pasta water. Pasta water is key in this dish to loosen up the ricotta and create a creamy sauce.
- Season well. A good amount of salt and fresh cracked pepper is essential to finish this dish, but season to your personal taste.
- Leftovers. Lemon ricotta spinach pasta can be saved in the fridge for up to 3 days and can be reheated on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I could eat this right now, im lazy to make it lol!
Damn looks so yummy!
I will get back to you, I think I will make this on Sunday!
Keep you posted!
This is perfect for when you’re feeling lazy because it’s so easy! Hope you enjoy!