Creamy Lemon Ricotta Pasta with ricotta, spinach, garlic, Parmesan, and lemon. A quick, easy, and irresistible weeknight dinner!
Okay, let me just say—I’m a sucker for anything lemony. It’s like the food equivalent of sunshine, right? Bright, zesty, and it just perks everything up. I swear, I’d probably try putting lemon on my cereal if it wouldn’t make it a soggy, citrusy disaster. Anyway, one night I was craving something comforting but still light enough to not knock me out cold on the couch right after dinner. You know that feeling?
I dug around my fridge like a raccoon at midnight and found a tub of ricotta that was practically begging to be used. And a sad little lemon that had definitely seen better days. It was one of those well, let’s see what happens moments. I added a little spinach, some garlic, and enough Parmesan to make any Italian grandmother proud. And wow. It was creamy, bright, garlicky heaven.
Now, I make this Lemon Ricotta Pasta so often, I could probably do it with my eyes closed. And here’s the best part—it’s done in like, 15 minutes. Perfect for when you’re feeling lazy but still want to feel like you actually put effort into your dinner. If you’ve got some random spinach and half a lemon lounging around in your fridge right now, this is your sign to make it happen.
Why You’ll Love This Lemon Ricotta Pasta Recipe?
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Ridiculously Quick: Like, I’m talking 15 minutes from start to finish. Faster than ordering takeout and way more satisfying.
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Creamy & Dreamy: That ricotta-Parmesan combo? It’s like a cozy pasta hug.
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Lemony Freshness: The lemon juice and zest keep things bright and tangy. None of that heavy, stick-to-your-ribs feeling.
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Totally Customizable: Add chicken, shrimp, roasted veggies—whatever you’ve got. It’s like a pasta blank canvas.
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Crowd-Pleaser: I’ve never made this for anyone who didn’t immediately ask for the recipe. It’s just that good.
Ingredient Notes:
Let’s break it down, shall we?
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Pasta: Any pasta works here, but I love using something that holds onto the sauce—like fusilli or penne. But hey, if all you’ve got is spaghetti, that’s fine too.
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Ricotta Cheese: Go for the whole milk ricotta. Trust me, you want the creaminess. Low-fat just isn’t the same.
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Parmesan Cheese: Freshly grated is best. And by best, I mean mandatory. The pre-shredded stuff just doesn’t melt right.
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Lemon: Both the zest and juice are essential. It’s what gives this dish its punchy brightness.
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Spinach: Adds a nice pop of color and feels like you’re being healthy. Win-win.
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Butter & Olive Oil: Using both gives a rich, silky texture to the sauce.
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Garlic & Shallot: Flavor foundations, baby. Skip them at your own risk.
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Red Pepper Flakes: Totally optional, but I like a little kick. Who doesn’t?
How To Make Lemon Ricotta Pasta?
You ready? This is so simple, it’s almost criminal.
Want To Save This Recipe?
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Cook The Pasta: Boil your pasta in salty water. Like, ocean salty. Reserve about a cup of the pasta water before draining—don’t forget or you’ll regret it.
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Cook the Spinach & Aromatics: While your pasta’s doing its thing, melt butter and olive oil in a skillet over medium heat. Toss in the garlic and shallots, and let them cook until fragrant. Add the spinach and stir until wilted. It’ll look like a lot at first but it shrinks down faster than you can say “I should’ve added more.”
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Make The Sauce: Reduce the heat, then add the ricotta, Parmesan, lemon zest, lemon juice, salt, pepper, and red pepper flakes if you’re feeling spicy. Stir it all together until it’s smooth and creamy.
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Combine & Adjust: Toss in the cooked pasta and start adding that reserved pasta water a little at a time until the sauce clings to every noodle like it’s meant to be. Taste and adjust the seasoning. Or just keep tasting because you can’t help yourself.
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Serve & Garnish: Dish it up, sprinkle with extra Parmesan and fresh basil if you have it, and dig in. Or try not to inhale the whole thing in one sitting. Good luck with that.
Storage Options:
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Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over low heat with a splash of milk or pasta water if it seems a little dry.
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Freezer: Eh, I wouldn’t recommend it. The ricotta can get a little grainy when thawed. It’s just not the same.
Variations and Substitutions:
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Add Protein: Grilled chicken, shrimp, or crispy bacon would all be amazing here.
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Change Up The Greens: Swap spinach for arugula or kale. They both work just fine.
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Herbs: Fresh basil is my go-to, but parsley or chives would be great too.
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Spicy or Not: Add as much red pepper flakes as you want or leave them out entirely. No judgment.
What to Serve with Lemon Ricotta Pasta?
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Garlic Bread: Because double carbs are always a good idea.
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Simple Green Salad: To balance all that creamy goodness. Maybe.
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Grilled Chicken or Shrimp: If you want to turn this into a full-blown dinner situation.
Frequently Asked Questions:
Can I make this gluten-free?
Absolutely! Just swap the pasta for your favorite gluten-free variety. Everything else is already good to go.
Can I use low-fat ricotta?
You can, but don’t expect it to be as creamy. Low-fat ricotta is kinda like diet soda—just not quite the same.
Can I make this ahead of time?
Sort of. You can prep the sauce in advance, but the pasta is best cooked fresh. Otherwise, you risk a dry, clumpy mess.
And that’s it! My little obsession in pasta form. Seriously, if you’re not drooling yet, then I haven’t done my job. Have you tried Lemon Ricotta Pasta before? Or did you throw your own twist on it? Let me know! And hey—don’t be shy with that Parmesan.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Ricotta Pasta
Ingredients
Pasta:
- 16 ounces pasta such as spaghetti, linguine, penne, rigatoni, or fusilli
Sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot minced
- 2 cloves garlic minced
- 3 cups baby spinach washed and dried
- 1 cup whole milk ricotta cheese well drained
- 1/2 cup freshly grated Parmesan cheese plus additional for serving
- 1 lemon zested and juiced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes optional
Garnish:
- Fresh basil leaves torn
Instructions
Cook the Pasta:
- Bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve one cup of the pasta cooking water before draining the pasta. Set aside.
Prepare the Sauce:
- In a large skillet, melt the butter and olive oil over medium heat. Add the minced shallot and garlic, cooking for approximately 1-2 minutes until fragrant. Stir in the baby spinach and cook until wilted, which should take about 2 minutes.
Combine Ingredients:
- Reduce the heat to low. Add the ricotta cheese, grated Parmesan, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir thoroughly until a smooth, creamy sauce forms.
Adjust Consistency:
- Gradually add the reserved pasta water to the sauce, a little at a time, until the desired consistency is achieved. Taste and adjust the seasoning if necessary.
Toss and Serve:
- Add the cooked pasta to the sauce, tossing well to ensure it is evenly coated. Serve hot, garnished with extra Parmesan cheese and fresh basil leaves if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
