Description

This Creamy Lemon Ricotta Pasta with Spinach is a fast, cozy meal that feels fancy but uses simple ingredients. The sauce is creamy without heavy cream, bright from fresh lemon, and comes together while the pasta cooks. Perfect for busy nights when you want something warm and satisfying without a big cleanup.

Ingredients

Scale

12 oz (340 g) pasta (penne, linguine, or fettuccine)
1 tbsp olive oil
3 garlic cloves, minced
5 oz (140 g) baby spinach
1 cup whole-milk ricotta cheese
Zest of 1 lemon
2–3 tbsp fresh lemon juice
½ cup grated Parmesan cheese
¼–½ cup reserved pasta water
Salt and black pepper to taste

Optional: chili flakes, fresh basil, extra Parmesan

Instructions

1️⃣ Cook the Pasta

Boil pasta in well-salted water until al dente.
Before draining, save ½ cup pasta water.
Drain (don’t rinse).

2️⃣ Sauté Garlic & Spinach

Heat olive oil in a large skillet over medium heat.
Cook garlic about 1 minute until fragrant.
Add spinach and cook 2–3 minutes until wilted.
Turn off heat.

3️⃣ Make the Ricotta Lemon Sauce

In a bowl, whisk ricotta, lemon zest, lemon juice, and Parmesan.
Whisk in ¼ cup pasta water until smooth and creamy.

4️⃣ Combine

Add hot pasta to the skillet with spinach.
Pour sauce over pasta.
Toss well off heat until coated.
Add more pasta water if needed to loosen.

5️⃣ Finish & Serve

Season with salt and pepper.
Add chili flakes or basil if you like.
Serve warm with extra Parmesan.

Notes

Salt your pasta water well — it boosts flavor.
Zest the lemon before juicing.
Save pasta water — it makes the sauce silky.
Mix the sauce off heat so it stays smooth and creamy.