If you are looking for an easy spring pasta recipe that feels fresh, creamy, and full of flavor, this lemon ricotta pasta with spinach is such a good one to make. It has a silky ricotta cheese sauce, bright lemon flavor, tender pasta, and wilted spinach for a simple dinner that feels a little special without being difficult at all.
This is the kind of meal that works on busy weeknights but still feels pretty enough to serve for a casual spring dinner, lunch with friends, or even as part of an Easter menu. The ricotta makes the sauce creamy without feeling too heavy, and the lemon gives it that fresh, light spring flavor everyone starts craving this time of year.
Whether you serve it as a meatless main dish or pair it with grilled chicken, shrimp, or salmon, this easy lemon pasta is one of those recipes you will want to keep on repeat all season long.
Why You’ll Love This Lemon Ricotta Pasta
This spring pasta recipe is simple, comforting, and bright all at the same time. The ricotta and Parmesan make it creamy, the lemon keeps it fresh, and the spinach adds a little color and balance. It tastes like something you would order at a cozy little café, but it comes together with basic ingredients right at home.
It is also a great recipe for spring because it bridges that gap between cozy winter dinners and lighter warm-weather meals. It still feels satisfying, but it is not heavy or overly rich.
Ingredients
- 12 ounces pasta such as spaghetti, linguine, or fettuccine
- 1 cup whole milk ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 to 3 cups fresh baby spinach
- 1/2 cup reserved pasta water, plus more as needed
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- Extra Parmesan, for serving
How to Make Lemon Ricotta Pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Before draining, reserve about 1/2 cup to 1 cup of the pasta water.
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Reduce the heat to low and stir in the ricotta, Parmesan, lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes if using. Add a splash of the reserved pasta water and stir until the sauce becomes creamy and smooth.
Add the drained pasta to the skillet along with the spinach. Toss everything together until the spinach wilts and the pasta is evenly coated. Add more reserved pasta water a little at a time until the sauce reaches your desired consistency.
Taste and adjust the seasoning if needed. Serve warm with extra Parmesan on top.
Tips for the Best Lemon Ricotta Pasta
Use freshly grated Parmesan for the smoothest sauce and best flavor. Pre-shredded cheese does not melt as nicely and can make the sauce grainy.
Be sure to save the pasta water before draining. That starchy water helps loosen the ricotta and Parmesan into a silky sauce that clings to the pasta beautifully.
Start with less lemon juice, then add more to taste if you want a brighter flavor. Some lemons are more tart than others, so this helps you control the balance.
You can also add grilled chicken, shrimp, or even crispy pancetta if you want to turn it into a heartier meal.
Variations
This lemon spinach pasta is easy to customize depending on what you have on hand.
- Add cooked chicken for extra protein
- Use shrimp for a pretty spring seafood pasta
- Stir in asparagus or peas for even more spring flavor
- Add fresh basil on top before serving
- Swap spinach for arugula for a peppery twist
What to Serve with Lemon Pasta
It also works beautifully as part of a spring dinner spread or Easter lunch menu.
Lemon Ricotta Pasta with Spinach
- Total Time: 25 minutes
- Yield: 6 SERVINGS 1x
- Diet: Vegetarian
Description
This lemon ricotta pasta with spinach is creamy, fresh, and full of bright spring flavor. Made with ricotta, Parmesan, garlic, lemon, and tender spinach, it’s an easy pasta dinner that feels light but still comforting.
Ingredients
12 ounces spaghetti or linguine
1 cup whole milk ricotta cheese
1 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons butter
3 cloves garlic, minced
1 lemon, zested
2 tablespoons fresh lemon juice
2 to 3 cups baby spinach
1/2 cup reserved pasta water, plus more as needed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes, optional
Instructions
-
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1/2 cup to 1 cup of pasta water, then drain the pasta.
-
In a large skillet or Dutch oven, melt the butter over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
-
Reduce the heat to low and stir in the ricotta, Parmesan, lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes if using.
-
Add a splash of the reserved pasta water and stir until the sauce becomes creamy and smooth.
-
Add the cooked pasta and spinach to the pan. Toss everything together until the spinach wilts and the pasta is evenly coated.
-
Add more reserved pasta water, a little at a time, until the sauce reaches your desired creamy consistency.
-
Taste and adjust seasoning if needed. Serve warm with extra Parmesan on top.
Notes
Use freshly grated Parmesan for the smoothest sauce.
Reserve enough pasta water to loosen the ricotta sauce as needed.
Add grilled chicken, shrimp, or peas if you want to make it heartier.
This recipe is best served fresh while the sauce is silky and creamy.
- Prep Time: 10 MINUTES
- Cook Time: 15 MINUTES
- Category: Dinner, DINNER | PASTA
- Method: STOVETOP
- Cuisine: American
How to Store Leftovers
Store leftover lemon ricotta pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or milk to loosen the sauce.
Because ricotta-based sauces can thicken as they sit, adding a little liquid when reheating helps bring it back to a creamy consistency.
Frequently Asked Questions
Can I make lemon ricotta pasta ahead of time?
It is best served fresh, but you can prep the ricotta mixture ahead and cook the pasta when you are ready to serve.
What pasta shape is best for lemon ricotta pasta?
Spaghetti, linguine, and fettuccine all work really well, but short pasta like penne or rigatoni can work too.
Can I use cottage cheese instead of ricotta?
Ricotta gives the best texture for this recipe, but blended cottage cheese can work in a pinch.
Is this served hot or cold?
This is meant to be served warm as a creamy pasta dinner.
Final Thoughts
This lemon ricotta pasta with spinach is one of those easy spring pasta recipes that feels both cozy and fresh. It is creamy without being too heavy, brightened with lemon, and simple enough for a weeknight dinner while still feeling special enough to serve for guests.
If you have been looking for a light creamy pasta recipe for spring, this is definitely one to make. It is fast, flavorful, and such a pretty seasonal dish for your table.
