Lemon Ricotta Pasta with Spinach

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If you’re craving a creamy, dreamy pasta that feels both indulgent and fresh, this Lemon Ricotta Pasta with Spinach is exactly what you need. It combines silky ricotta cheese, a zesty burst of lemon, and tender spinach, all wrapped around twirls of perfectly cooked pasta. Whether it’s a cozy weeknight dinner or a light weekend lunch, this dish brings bright Mediterranean flavor with minimal effort.

What makes this pasta special is the balance. The richness of the ricotta is cut beautifully by the citrusy lemon zest and juice, while the spinach adds earthiness and nutrients. Each bite is vibrant and velvety, making it a satisfying vegetarian option that’s also quick to whip up.

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What Kind of Pasta Should I Use?

While spaghetti is a classic choice that holds the creamy ricotta sauce well, feel free to experiment with fettuccine, linguine, or even short pasta like rigatoni if that’s what you have on hand. The key is to choose a pasta shape that captures the smoothness of the sauce and lets the spinach weave through.

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Ingredients for the Lemon Ricotta Pasta with Spinach

Spaghetti – This serves as the base and holds the creamy ricotta sauce perfectly.

Whole Milk Ricotta Cheese – The star ingredient, bringing creamy texture and mild flavor that forms the sauce foundation.

Fresh Lemon (zest and juice) – Adds brightness and balances the richness of the cheese.

Fresh Spinach – Brings vibrant color, soft texture, and a health boost.

Garlic – For a hint of depth and warmth.

Olive Oil – Used to sauté the garlic and spinach, infusing flavor.

Salt and Black Pepper – Essential to season the sauce and enhance every ingredient.

Parmesan Cheese – Optional, but adds a salty-savory finish to the dish.

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How To Make the Lemon Ricotta Pasta with Spinach

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook your spaghetti until al dente according to the package instructions. Reserve 1/2 cup of the pasta water before draining. This starchy water will help bind the sauce.

Step 2: Sauté the Garlic and Spinach

In a large skillet over medium heat, warm the olive oil. Add minced garlic and sauté for about 1 minute until fragrant. Toss in the fresh spinach and cook until wilted, about 2 to 3 minutes. Remove from heat.

Step 3: Make the Ricotta Sauce

In a large mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice. Mix until smooth. Add salt and pepper to taste. If needed, stir in a few tablespoons of the reserved pasta water to loosen the sauce to your desired consistency.

Step 4: Combine Everything

Add the cooked spaghetti to the pan with the wilted spinach and garlic. Pour the lemon ricotta sauce over the pasta and gently toss everything together until well coated. Use more reserved pasta water as needed to make the sauce silky and smooth.

Step 5: Garnish and Serve

Serve the pasta warm, topped with freshly grated Parmesan cheese and a crack of black pepper. Add chopped parsley for a touch of color if you’d like.

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How to Serve and Store Lemon Ricotta Pasta with Spinach

This pasta is best served immediately while warm and creamy. Plate it up in shallow bowls to highlight the vibrant green of the spinach against the glossy lemon-ricotta sauce. A side of crusty garlic bread or a light arugula salad makes it a complete meal.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of water or milk to revive the creamy texture. Avoid high heat to prevent the ricotta from becoming grainy.

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Frequently Asked Questions

What if I don’t have ricotta cheese?

You can substitute with mascarpone or a combination of cream cheese and a splash of milk. The flavor will be slightly different, but still creamy and delicious.

Can I add protein to this pasta?

Absolutely! Grilled chicken, seared shrimp, or even crispy chickpeas are great additions if you want a boost of protein.

Is this dish suitable for meal prep?

Yes, but it’s best eaten within two days. The ricotta sauce can thicken in the fridge, so reheat gently with extra liquid.

Can I use frozen spinach instead of fresh?

Yes, just make sure to thaw and squeeze out excess moisture before sautéing.

How can I make this gluten-free?

Swap the spaghetti with your favorite gluten-free pasta. The sauce and other ingredients are naturally gluten-free.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemony notes beautifully.

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Want More Pasta Ideas with Creamy Flavor Twists?

If you’re into comforting, creamy pasta dishes like this Lemon Ricotta Pasta with Spinach, you’ll want to check out these other mouthwatering options from Life with Nina:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a meatier, richer spin on ricotta sauce.
• Bowtie Pasta with Creamy Velveeta Beef Sauce if you’re craving bold beefy comfort.
• Garlic Parmesan Beef Spaghetti Pasta for a savory twist with hearty protein.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli to enjoy a veggie-packed pasta night.
• One Skillet Cheesy Spicy Garlic Butter Steak Pasta when you’re in the mood for creamy-meets-spicy.

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I’d love to know how it turned out for you! Did you toss in some grilled chicken? Add extra lemon? Drop a comment and let’s swap tips. Your twists and questions help keep this kitchen creative!

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