Zesty Lemon Ricotta Pasta with Spinach

Introduction

What if you could make a pasta dish that feels gourmet and refreshing, yet comes together in under 30 minutes? That’s exactly what this Zesty Lemon Ricotta Pasta with Spinach delivers.

Lemon and ricotta are a classic Italian pairing—light, creamy, and bright. When combined with pasta and fresh spinach, they create a dish that’s both comforting and refreshing. In fact, Google Trends shows that searches for “lemon pasta” spike every spring and summer, proving just how popular citrusy pastas are during warmer months.

This recipe is a one-pan wonder: silky ricotta-based sauce, tangy lemon zest, and vibrant spinach tossed with pasta for a dish that’s easy enough for weeknights yet elegant enough for entertaining.

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Ingredients List

For the Pasta:

• 12 oz spaghetti, linguine, or rigatoni
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• Zest of 2 lemons
• Juice of 1 lemon
• ½ tsp red pepper flakes (optional for heat)
• Salt & black pepper to taste

For the Creamy Ricotta Sauce:

• 1 cup ricotta cheese (whole milk for creamier texture)
• ½ cup grated Parmesan cheese
• ¼ cup reserved pasta water (adjust as needed)
• 2 tbsp fresh basil or parsley, chopped

Optional Mix-ins:

• Grilled chicken or shrimp for added protein
• Roasted cherry tomatoes for sweetness
• Pine nuts or walnuts for crunch

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Timing

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

That’s nearly 40% faster than traditional cream-based pasta sauces, making it a go-to quick dinner.

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Step-by-Step Instructions

Step 1: Cook Pasta

• Boil pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.

Step 2: Make the Base

• In a large skillet, heat olive oil over medium.
• Add garlic and sauté for 1 minute until fragrant.
• Stir in spinach and cook until just wilted.

Step 3: Create the Ricotta Sauce

• In a bowl, whisk ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper.
• Add a splash of reserved pasta water to loosen the sauce.

Step 4: Toss It All Together

• Add drained pasta to the skillet with spinach.
• Pour ricotta sauce over and toss until creamy, adding more pasta water if needed.
• Sprinkle red pepper flakes and fresh herbs.

Step 5: Serve

• Garnish with extra Parmesan, lemon zest, and a drizzle of olive oil.

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Tips for Success

• Use whole-milk ricotta for the creamiest sauce.
• Always zest lemons before juicing to avoid mess.
• Reserve pasta water—it’s the secret to silky sauce.
• Don’t overcook spinach; it should stay vibrant and green.

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Nutrition (per serving, 4 servings)

• Calories: 380
• Protein: 15g
• Carbs: 48g
• Fat: 14g
• Fiber: 4g
• Sugar: 3g

Balanced, protein-rich, and lighter than cream-based pasta sauces.

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Healthier Alternatives

• Low-Carb: Use zucchini noodles or chickpea pasta.
• High-Protein: Add grilled chicken, shrimp, or even chickpeas.
• Vegan: Swap ricotta with cashew ricotta or almond-based ricotta.
• Gluten-Free: Use brown rice pasta or gluten-free penne.

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Serving Suggestions

• Pair with a crisp arugula salad with balsamic dressing.
• Add garlic bread or focaccia for a complete meal.
• Serve chilled as a pasta salad for summer gatherings.
• Top with roasted vegetables like asparagus or zucchini.

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Common Mistakes to Avoid

• Adding ricotta directly to hot pan: It may curdle. Always mix with pasta water first.
• Skipping pasta water: Sauce won’t cling properly.
• Using low-fat ricotta: Texture becomes grainy.
• Overcooking pasta: Remember it will continue cooking slightly when tossed in sauce.

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Storing Tips

• Refrigerator: Store leftovers in airtight container up to 3 days.
• Reheat: Add a splash of water or olive oil and warm gently on stove.
• Not freezer-friendly: Ricotta sauce may separate when thawed.

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Conclusion

This Zesty Lemon Ricotta Pasta with Spinach is creamy, fresh, and packed with flavor—yet it’s quick enough for weeknights and elegant enough for guests. With just a handful of ingredients, you can whip up a satisfying meal that tastes like it came from an Italian trattoria.

👉 Try it tonight, share your results in the comments, and don’t forget to subscribe for more easy and delicious pasta recipes!

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FAQs

Q1: Can I use store-bought ricotta?
Yes, but whole-milk ricotta gives the best creaminess.

Q2: Can I serve this cold as a pasta salad?
Yes! It makes a refreshing chilled dish for summer.

Q3: What pasta shape works best?
Short shapes like rigatoni hold sauce well, while linguine gives a silky bite.

Q4: Can I prep it ahead of time?
You can prep the sauce in advance, but combine just before serving.

Q5: How do I make it more filling?
Add protein like chicken, shrimp, or even white beans.