Light, creamy, and zingy in all the right ways, this Lemon Ricotta Pasta with Spinach is your new favorite 10-minute dinner fix. It balances the lush richness of ricotta with the brightness of lemon and the earthy comfort of wilted spinach. It’s made with pantry staples but delivers restaurant-worthy flavor in every forkful.

Quick 10-Minute Lemon Ricotta Pasta with Spinach

This dish is the kind of effortless comfort food that feels indulgent yet wholesome. The ricotta forms a velvety sauce without needing any heavy cream, and the fresh lemon zest cuts through with a fragrant freshness that makes this pasta feel perfect for spring or summer nights.

Why You’ll Love This Lemon Ricotta Pasta with Spinach

This recipe is a lifesaver on busy nights or lazy weekends. It comes together in the time it takes to boil pasta and doesn’t require any fancy equipment or hard-to-find ingredients. It’s creamy without being heavy, vegetarian-friendly, and endlessly versatile. Whether you add grilled chicken, roasted veggies, or just more cheese—it always hits the spot.

Can I Use a Different Pasta Shape?

Absolutely. While linguine or spaghetti gives you that beautiful swirl, you can swap in penne, fusilli, or even whole wheat or gluten-free pasta. The ricotta sauce coats everything easily, so choose what you love or have on hand.

Ingredients for the Lemon Ricotta Pasta with Spinach

To make the magic happen, all you need are simple ingredients that work together in harmony.

Pasta – Classic spaghetti or linguine works perfectly. These long noodles hold the creamy ricotta sauce beautifully.

Ricotta Cheese – The star of the sauce. It brings creamy richness without overwhelming the dish.

Fresh Spinach – Adds color, texture, and a nutritious boost. Baby spinach wilts quickly and blends right in.

Lemon Zest & Juice – The zingy contrast to the creamy base. Fresh lemon makes the whole dish sing.

Garlic – A must for depth and aroma. It sautés gently to mellow and infuse flavor.

Olive Oil – Used for cooking the garlic and adding a smooth richness.

Parmesan Cheese – For a nutty, salty finish that ties everything together.

Salt & Black Pepper – Season to taste. A little cracked pepper adds a subtle kick.

How To Make the Lemon Ricotta Pasta with Spinach

Step 1: Boil the Pasta

Bring a pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.

Step 2: Sauté the Garlic

While the pasta cooks, heat olive oil in a pan over medium heat. Add the garlic and sauté just until fragrant, about 1 minute.

Step 3: Make the Ricotta Mixture

In a large bowl, mix ricotta cheese, lemon zest, lemon juice, salt, and pepper. Add 1/4 cup of warm pasta water and whisk until smooth and creamy.

Step 4: Combine Everything

Add the drained pasta and spinach into the ricotta bowl. Toss everything together. The heat from the pasta will wilt the spinach.

Step 5: Finish with Cheese

Stir in grated parmesan and adjust seasoning. Add more pasta water as needed to loosen the sauce. Serve hot with extra lemon zest and black pepper.

Serving and Storing This Pasta Dish

This recipe makes 2 generous servings or 3 lighter ones. Serve it straight from the bowl, or plate it up with an extra sprinkle of cheese. If you want to save some for later, store it in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water or milk and warm gently on the stove.