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.

Lemon Ricotta Pasta Recipe – Creamy, Zesty & Ready in 15 Minutes

Name: Creamy Lemon Ricotta Pasta Recipe (Ready in 15 Minutes)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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

Creamy Lemon Ricotta Pasta Recipe (Ready in 15 Minutes)

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This creamy, zesty lemon ricotta pasta recipe comes together in 15 minutes with spinach, ricotta, and fresh lemon.

Author: Emily Parker
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 3 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

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

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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

Find it online: https://www.flavourrecipe.com/lemon-ricotta-pasta-recipe/