If you’re looking for a quick, creamy, and refreshing weeknight dinner, this lemon ricotta pasta recipe is the answer. In just 15 minutes, you can serve up a comforting bowl of pasta that’s light yet satisfying, thanks to the perfect balance of zesty lemon and velvety ricotta cheese.
This dish is inspired by classic Italian flavors but streamlined for busy home cooks. The no-cook ricotta sauce comes together in minutes, and when tossed with hot pasta and fresh spinach, it transforms into a silky, restaurant-quality meal without the fuss. Whether you’re cooking for your family or just for yourself, this recipe is proof that simple ingredients can deliver big flavor.
This content is for educational purposes only and does not replace professional dietary advice.
Table of Contents
Why You’ll Love This Lemon Ricotta Pasta
There are plenty of pasta recipes out there, but this lemon ricotta pasta recipe stands out for a few simple reasons:
- Quick & easy: From start to finish, dinner is on the table in just 15 minutes.
- Creamy without heavy cream: Ricotta gives you a naturally smooth and light sauce.
- Bright and refreshing: Lemon zest and juice cut through richness for a perfectly balanced flavor.
- Nutritious boost: Adding spinach (or your favorite greens) sneaks in extra vitamins and fiber.
- Customizable: Works with almost any pasta shape — from spaghetti to ditalini.
This makes it an ideal choice for weeknight cooking, but it’s elegant enough to serve when entertaining guests.
Ingredients You’ll Need
To make this lemon ricotta pasta recipe, you only need a handful of simple, fresh ingredients. Most are pantry staples, and together they create a creamy, zesty sauce that feels both comforting and refreshing.
PrintCreamy Lemon Ricotta Pasta Recipe (Ready in 15 Minutes)
This creamy, zesty lemon ricotta pasta recipe comes together in 15 minutes with spinach, ricotta, and fresh lemon.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 3 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
8 oz pasta (spaghetti, linguine, or penne)
1 cup whole-milk ricotta
1/3 cup grated Parmesan
8 oz fresh baby spinach
1 unwaxed lemon, zest and juice
1 tbsp extra-virgin olive oil
1 garlic clove, grated
Salt and black pepper to taste
Instructions
1. Mix ricotta, Parmesan, garlic, lemon zest and juice, olive oil, salt and pepper until smooth.
2. Boil pasta in salted water until al dente; add spinach in last minute to wilt.
3. Reserve 1/2 cup pasta water; drain pasta and spinach.
4. Return pasta to pot, add ricotta mixture and a splash of pasta water; toss until creamy.
5. Adjust with more pasta water as needed.
6. Serve with extra Parmesan, olive oil, and lemon wedges.
Notes
Use whole-milk ricotta for the creamiest texture.
Add pasta water gradually to emulsify; you may not need all of it.
Great with add-ins like peas, zucchini, or grilled chicken.
Store leftovers 2–3 days; reheat gently with a splash of water or milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 538
- Sugar: 4g
- Sodium: 314mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 53mg
- Pasta: Use your favorite type — spaghetti, linguine, or even short shapes like penne. Curious about smaller cuts? Try ditalini pasta for a fun twist.
- Ricotta cheese: Whole-milk ricotta works best for a smooth, creamy sauce.
- Parmesan cheese: Adds salty, nutty depth that balances the ricotta.
- Fresh spinach: Lightly wilted in the pasta water for color and nutrition.
- Lemon: Both zest and juice bring brightness and freshness.
- Garlic: A small clove adds subtle flavor without overpowering.
- Olive oil: Extra virgin olive oil ties everything together with a fruity richness.
- Salt & black pepper: Essential for seasoning and flavor balance.
These ingredients may be simple, but when combined, they deliver a pasta dish that tastes gourmet with minimal effort.
Step-by-Step Instructions
Making this lemon ricotta pasta recipe couldn’t be easier. Just follow these simple steps:
1. Prepare the Ricotta Sauce
In a medium bowl, combine ricotta cheese, olive oil, grated Parmesan, garlic, lemon zest, and lemon juice. Season with salt and pepper. Stir until smooth and creamy. Taste and adjust seasoning as needed.
2. Cook the Pasta and Spinach
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. In the last minute of cooking, add the fresh spinach to the pot to quickly wilt.
3. Save Some Pasta Water
Before draining, scoop out about ½ cup of the starchy pasta water and set it aside. This will help loosen and emulsify the sauce.
4. Combine Pasta with Sauce
Drain the pasta and spinach, then return them to the pot. Add the ricotta mixture along with a splash of the reserved pasta water. Toss until the sauce evenly coats the pasta.
5. Adjust the Texture
Add more pasta water as needed until the sauce reaches a silky, creamy consistency that clings to the noodles.
6. Serve and Garnish
Divide into bowls and finish with an extra drizzle of olive oil, more Parmesan, and lemon wedges if you like a fresh squeeze of juice.
This method creates a light yet indulgent pasta that feels like a treat but comes together in record time.
Expert Tips for the Best Results
To make your lemon ricotta pasta recipe taste truly restaurant-worthy, keep these tips in mind:
- Reserve pasta water: The starchy liquid is the key to a silky sauce. Add it gradually until you get the right consistency.
- Choose whole-milk ricotta: Low-fat ricotta can make the sauce grainy. Whole-milk ricotta melts into a smoother, creamier texture.
- Don’t overcook the spinach: Just a minute in the boiling water is enough to wilt it without losing nutrients or turning mushy.
- Grate your own Parmesan: Pre-grated cheese often contains anti-caking agents that affect flavor and melting. Freshly grated is best.
- Go whole grain: If you want more fiber and a nutty flavor, whole-grain pasta is a healthier option that pairs beautifully with the creamy sauce.
These small details make a big difference in turning a simple meal into something special.
Variations and Add-Ins
One of the best things about this lemon ricotta pasta recipe is how versatile it is. With a few tweaks, you can easily turn it into a new dish each time.
Veggie Upgrades
Add more vegetables for flavor, color, and nutrition:
- Fresh peas for sweetness
- Zucchini or asparagus for a light spring touch
- Roasted cherry tomatoes or sun-dried tomatoes for a richer taste
Protein Add-Ons
Make the pasta heartier with a protein boost:
- Grilled chicken for a lean option
- Smoked or grilled salmon for a luxurious twist
- For mushroom lovers, try flavors inspired by mushroom pappardelle
Herb and Spice Twists
Brighten or deepen the flavor profile with fresh herbs and spices:
- Basil or arugula for peppery notes
- Fresh chives for a mild onion-like kick
- Red pepper flakes if you like a bit of heat
These variations keep the dish exciting and allow you to adjust it to the season or what you have on hand.
Storage and Meal Prep Tips
While this lemon ricotta pasta recipe is best enjoyed fresh, you can still store and reheat leftovers with a few tricks.
- Refrigeration: Store cooled pasta in an airtight container for up to 2–3 days. Add a splash of water or milk when reheating to restore creaminess.
- Freezing: Not ideal since ricotta tends to separate, but if needed, freeze portions in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over low heat with a little extra pasta water, broth, or milk. Avoid microwaving on high, which can dry out the sauce.
- Make-ahead tip: The ricotta-lemon sauce can be mixed up to 24 hours in advance and stored in the fridge. Just give it a stir before tossing with hot pasta.
These tips help you cut down on weeknight cooking while keeping the dish tasting fresh and creamy.
What to Serve with Lemon Ricotta Pasta
This lemon ricotta pasta recipe is satisfying on its own, but pairing it with the right sides can turn it into a complete meal.
- Fresh green salad: A simple arugula or mixed greens salad with olive oil and lemon vinaigrette keeps the meal light and balanced.
- Garlic bread or crusty baguette: Perfect for soaking up any leftover sauce.
- Roasted vegetables: Try asparagus, zucchini, or bell peppers for extra flavor and nutrition.
- Protein pairings: Grilled chicken, shrimp, or salmon complement the creamy, citrusy sauce beautifully.
- Wine pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc enhances the lemon notes in the pasta.
These serving ideas help make this dish versatile — it can be a quick weeknight dinner or a centerpiece for a more elegant spread.
Common Mistakes to Avoid
Even though this lemon ricotta pasta recipe is simple, a few common errors can affect the final result. Keep these in mind for the best flavor and texture:
- Using low-fat ricotta: It can make the sauce grainy instead of creamy. Whole-milk ricotta delivers the smoothest consistency.
- Skipping the pasta water: This starchy liquid is essential for binding the sauce to the pasta. Without it, the sauce may taste dry.
- Over-zesting the lemon: Too much zest can turn bitter. A light touch is all you need for freshness.
- Overcooking spinach: Just a quick blanch in the pasta water keeps it vibrant and nutrient-rich.
- Adding sauce to cold pasta: Always mix while the pasta is hot so the ricotta sauce melts into a velvety coating.
Avoiding these mistakes will make your dish taste like it came straight from a cozy Italian kitchen.
FAQs about Lemon Ricotta Pasta Recipe
1. Can I make this without spinach?
Yes, absolutely. The spinach adds nutrition and color, but you can leave it out or swap in other greens like arugula, kale, or zucchini ribbons.
2. Can I use another cheese instead of ricotta?
If you don’t have ricotta, cottage cheese or mascarpone can work, though the flavor and texture will differ. Ricotta offers the creamiest, lightest finish.
3. How do I make this recipe gluten-free?
Use your favorite gluten-free pasta brand. Brown rice or chickpea pasta pairs especially well with the creamy lemon sauce.
4. Does it taste good cold as pasta salad?
Yes! This pasta can be served cold for a refreshing lunch. Just drizzle with a little olive oil before chilling to prevent clumping.
5. Can I prep the sauce ahead of time?
Yes. Mix the ricotta, lemon, Parmesan, and garlic up to 24 hours in advance. Store in the fridge and stir into hot pasta when ready to serve.
More Pasta Recipes You’ll Love
If you enjoyed this lemon ricotta pasta recipe, here are a few more comforting pasta dishes to try:
- Creamy and cozy ditalini pasta recipe that’s perfect for soups and stews.
- Elegant garganelli pasta recipe for when you want to impress at dinner.
- Earthy and rich mushroom pappardelle with a deep, savory flavor.
- Simple ditalini pasta with versatile uses in classic Italian cooking.
Each recipe is easy to follow, packed with flavor, and designed to bring a little taste of Italy into your kitchen.
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