Lemon Ricotta Pasta

Name: Lemon Ricotta Pasta
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Ingredients: 15 ounces whole milk ricotta cheese; 1 ½ cups finely shredded Parmesan cheese (plus more for garnish); 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 1 teaspoon lemon zest (plus more for garnish); 1 teaspoon grated garlic; ½ teaspoon salt; ¼ teaspoon freshly cracked black pepper (plus more for garnish); ½ pound spaghetti noodles; 5 ounces fresh baby spinach leaves (about 4 to 4 ½ cups)

By Lily | Last modified on Mar 11, 2026

Featured in: Main Dishes

Jump to Recipe Print Recipe

Lemon ricotta pasta is a delightful combination of creamy ricotta cheese and bright, zesty lemon flavor that makes for a fresh and satisfying meal. This dish balances a velvety texture with a hint of citrus, bringing a lightness to your dinner table without sacrificing heartiness.

Whether you’re whipping up a quick weeknight dinner or craving a comforting homemade pasta, this recipe is ready in under 15 minutes using simple pantry staples and fresh ingredients. It’s a versatile, crowd-pleasing meal that feels indulgent yet wholesome.

Why You’ll Love This Recipe

Ready in just 14 minutes, perfect for busy weeknights.
The combination of creamy ricotta with fresh lemon zest creates a unique, refreshing pasta sauce.
Uses few simple ingredients that you likely already have at home.
Incorporates fresh baby spinach for added nutrition and color.

Ingredients

Whole milk ricotta cheese: Provides a rich, creamy base for the sauce with a smooth, thick consistency.
Finely shredded Parmesan cheese: Adds a nutty, savory depth that melts smoothly into the sauce.
Extra virgin olive oil: Enhances flavor and adds a silky mouthfeel to the sauce.
Lemon juice: Offers bright acidity to balance the richness of the ricotta cheese.
Lemon zest: Intensifies the citrus aroma and flavor with fresh, fragrant oils.
Grated garlic: Introduces subtle spicy warmth and depth to the sauce.
Salt: Accentuates flavors and enhances the overall taste of the dish.
Fresh cracked black pepper: Provides a mild heat and aromatic bite to complement the creamy sauce.
Spaghetti noodles: The perfect pasta shape to hold onto the luscious lemon ricotta sauce.
Fresh baby spinach leaves: Adds vibrant color and healthy leafy greens, wilting gently into the dish.

Instructions

Combine the Sauce Ingredients: In a large mixing bowl, mix whole milk ricotta, finely shredded Parmesan cheese, extra virgin olive oil, lemon juice, lemon zest, grated garlic, salt, and black pepper together. Stirring until smooth allows the ingredients to blend into a creamy, flavorful base for the pasta.
Cook the Pasta and Blanch Spinach: Bring a large pot of salted water to a boil and cook spaghetti noodles al dente, about 9-10 minutes. Reserve half a cup of the pasta water before draining. Add fresh baby spinach to the boiling water for 30-45 seconds to wilt it slightly. This method softens the greens without overcooking, keeping them bright and tender.
Create the Lemon Ricotta Sauce: Return the empty pasta pot to the stove and add the ricotta cheese mixture along with 1/4 cup of reserved starchy pasta water. Stir well to form a smooth, thick sauce. The starchy water helps emulsify and thin the sauce so it coats the pasta evenly, enhancing creaminess.
Toss Pasta and Spinach in Sauce: Add the drained spaghetti and wilted spinach back to the pot and toss gently to combine. Make sure every noodle is well coated with the lemon ricotta sauce. If the sauce feels too thick, add up to 2-3 more tablespoons of pasta water, one at a time, until desired consistency is reached.
Serve and Garnish: Transfer the lemon ricotta pasta to a large serving bowl. Garnish with extra finely shredded Parmesan cheese, a sprinkle of lemon zest, and freshly cracked black pepper for an extra burst of flavor and an attractive presentation.

You Must Know

Use whole milk ricotta to create a rich and creamy sauce that coats the pasta beautifully.
Always hand grate Parmesan cheese to ensure it melts seamlessly into the sauce.
Rinsing lemons before zesting removes any unwanted residues for a fresh citrus flavor.
Baby arugula can be a great substitute for spinach, adding a pleasant peppery note.

Storage Tips

Store any leftover lemon ricotta pasta in an airtight container in the refrigerator for up to 2 days. Gently reheat on the stovetop or microwave, adding a splash of water or milk to loosen the sauce as needed.

Serving Suggestions

This pasta pairs wonderfully with a crisp green salad or a side of roasted vegetables. For added protein, grilled chicken or sautéed shrimp complement the bright, creamy flavors of the dish beautifully.

Professional Tips

Blanching spinach directly in pasta water saves steps and helps retain nutrients and color.
Adjust lemon zest and juice according to your desired citrus intensity; fresh lemons can vary.
Reserve pasta water carefully to control sauce consistency without thinning it excessively.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?: Whole milk ricotta is preferred for creaminess. Part-skim ricotta is leaner and may result in a thinner sauce.
What other pasta types work well with this sauce?: Long pastas like fettuccine or linguine are good alternatives, but any pasta that holds sauce can work.
Is it possible to make this recipe vegan?: To veganize, use plant-based ricotta and Parmesan substitutes and olive oil. Nutritional yeast can add cheesy flavor.
Can I prepare the sauce ahead of time?: The sauce is best made fresh but can be mixed a few hours ahead and refrigerated, then warmed slightly before tossing with pasta.
How can I make this dish more protein-packed?: Add grilled chicken, shrimp, or white beans to boost protein content while keeping flavors balanced.
Won’t the lemon make the dish too tart?: The lemon juice and zest provide brightness balanced by creamy ricotta and Parmesan, resulting in a perfectly light flavor, not overly tart.