Dinner

Lemon Ricotta Pasta Recipe

ByMaya Arden October 4, 2026October 4, 2026

Introduction

Lemon Ricotta Pasta is a bright, creamy dish that comes together quickly with simple ingredients. Combining tangy lemon and rich ricotta, it’s perfect for a fresh weeknight dinner or a light lunch. The addition of spinach adds a lovely touch of green and nutrition.

A white round plate holds a nest of creamy spaghetti pasta with two main layers. The bottom layer is shiny, light yellow spaghetti noodles twisted into a mound. The top layer is a thick, white creamy sauce with green spinach leaves mixed in, spread unevenly over the pasta. Bright yellow lemon zest is sprinkled on top, adding small pops of color. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound spaghetti
1 container whole milk ricotta cheese (15 ounces)

2 tablespoons olive oil
2/3 cup freshly grated Parmesan cheese (plus extra for serving)

2 garlic cloves (minced)
1 lemon (zested and juiced)

1/2 teaspoon salt (plus more for pasta water)
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon crushed red pepper flakes (optional)

1 container baby spinach (5 ounces)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Before draining, reserve 1 cup of the pasta water.
Step 2: In a bowl, whisk together the ricotta, olive oil, Parmesan cheese, minced garlic, lemon zest and juice, salt, black pepper, and red pepper flakes if using. Adjust seasoning to taste.

Step 3: Return the drained pasta to a large pan over low heat. Add the baby spinach and the ricotta mixture. Gradually pour in the reserved pasta water while gently tossing, until the sauce reaches a creamy consistency and the spinach wilts.
Step 4: Serve immediately, topped with extra Parmesan cheese if desired.

Tips & Variations

For an extra burst of freshness, add chopped fresh basil or parsley before serving.

Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
If you prefer a thinner sauce, add more reserved pasta water until you reach the desired creaminess.
You can swap baby spinach for arugula or kale for a different leafy green flavor.

Add toasted pine nuts or walnuts for a crunchy texture contrast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving at high heat to prevent the ricotta sauce from separating.

How to Serve

A white bowl filled with creamy spaghetti is centered on a white marbled surface. The spaghetti is coated in a thick, white sauce mixed with visible green spinach leaves and small yellow lemon zest pieces sprinkled on top. A silver fork rests on the right side of the bowl, partly buried in the pasta. In the background to the left, two bright yellow lemons add a fresh contrast, while a white bowl with extra sauce is slightly visible in the upper right corner. A small portion of grated cheese in a white bowl is seen in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, but whole milk ricotta provides a creamier texture and richer flavor. Part-skim may result in a slightly drier sauce.

How do I prevent the sauce from becoming grainy?

Whisk the ricotta mixture well until smooth and add reserved pasta water gradually while tossing the pasta. Keeping the heat low helps prevent the sauce from curdling.