Name: Quick 10-Minute Lemon Ricotta Pasta with Spinach
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Italian-Inspired
Ingredients: 8 oz spaghetti or linguine; 1 cup whole milk ricotta cheese; 3 cups fresh baby spinach; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 2 cloves garlic, minced; 1/3 cup grated parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup reserved pasta water

Creamy, bright, and surprisingly quick to make, this Lemon Ricotta Pasta with Spinach is the answer to your weeknight dinner prayers. The dreamy ricotta sauce clings to each strand of pasta, while fresh spinach and zesty lemon uplift the entire dish with a burst of freshness. And the best part? It all comes together in just 10 minutes!

Perfect for when you’re short on time but still crave something comforting and flavorful, this dish balances richness with lightness. Whether you’re making a solo dinner, feeding a family, or entertaining with a simple yet elegant pasta dish, this one is sure to please every time.

What Kind of Ricotta Should I Use?

Whole milk ricotta gives the creamiest and most luscious texture for this pasta. It melts into a velvety sauce and blends well with the lemon zest and pasta water. If you only have part-skim on hand, it’ll still work, but the final sauce will be a bit lighter in body.

Ingredients for the Quick 10-Minute Lemon Ricotta Pasta with Spinach

Spaghetti or Linguine: You’ll want a long pasta shape that holds onto the sauce well. Spaghetti is classic, but linguine gives a little extra bite.

Whole Milk Ricotta Cheese: This forms the creamy base of the sauce and adds richness to the dish.

Fresh Baby Spinach: A quick stir into the hot pasta wilts the spinach just enough, giving color, texture, and nutrition.

Lemon Zest + Juice: The lemon zest adds brightness, while a squeeze of juice gives a zingy finish that cuts through the creaminess.

Garlic (Minced): Adds aromatic depth and complements the ricotta beautifully.

Parmesan Cheese: Grated over the top, it boosts umami and makes each bite more savory.

Salt + Black Pepper: Essential for balancing flavors and bringing the dish together.

Pasta Water: Don’t skip this! A splash of starchy pasta water helps emulsify the ricotta into a silky, clinging sauce.

How To Make the Quick 10-Minute Lemon Ricotta Pasta with Spinach

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook your pasta until al dente. Before draining, reserve 1 cup of the starchy pasta water.

Step 2: Prep the Ricotta Mixture

While the pasta cooks, combine ricotta, lemon zest, garlic, salt, and pepper in a large mixing bowl. Stir until creamy.

Step 3: Wilt the Spinach

Once the pasta is drained (and still hot), quickly toss in the spinach. The residual heat will wilt it perfectly without turning it mushy.

Step 4: Toss Everything Together

Add the hot pasta and wilted spinach to the ricotta mixture. Slowly add splashes of the reserved pasta water, stirring constantly, until the sauce coats the noodles evenly and reaches your desired creaminess.

Step 5: Finish and Serve

Top with freshly grated parmesan, an extra crack of black pepper, and a squeeze of lemon juice. Serve immediately for the freshest flavor.

How to Serve and Store This Pasta

Serve this pasta hot and fresh right after mixing, while the ricotta is warm and silky. A sprinkle of extra lemon zest or parmesan on top adds a final touch of flavor. Pair it with a side salad or crusty bread for a more complete meal.

For storing leftovers, let the pasta cool completely, then transfer to an airtight container. It will keep in the fridge for up to 3 days. To reheat, add a splash of water or milk before warming on the stovetop or in the microwave to restore the creamy texture.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, you can! Just be sure to thaw and squeeze out excess moisture before mixing it into the pasta to avoid watering down the sauce.

Can I make this ahead of time?

It’s best enjoyed fresh, but you can prep the ricotta mixture and zest your lemon in advance. Cook the pasta and toss everything together when ready to serve.

Is there a vegan alternative to ricotta?

Absolutely! Use a plant-based ricotta or make your own using blended cashews or tofu. Just adjust lemon and salt to taste.

What protein can I add to this?

Grilled chicken, shrimp, or crispy chickpeas are all excellent additions if you want to add more substance.

Can I use gluten-free pasta?

Yes! Any pasta works here, just make sure to reserve that starchy pasta water for the sauce.

Does this dish freeze well?

Not really. The creamy ricotta texture may change after freezing and thawing. Stick to refrigerating and consuming within a few days.

Want More Pasta Ideas?

If you love this creamy Lemon Ricotta Pasta, you might enjoy these other comforting and flavor-packed pasta dishes:

Looking for more quick and satisfying meals? Visit my Pinterest board where I share daily recipes to inspire your next dish!

📌 Save this recipe to your Pinterest dinner board so you can come back to it whenever you need a fast, delicious pasta fix.

And I’d love to hear how it turned out for you! Did you add protein? Swap the spinach for arugula? Leave a comment and let’s share ideas for this easy favorite!

Quick 10-Minute Lemon Ricotta Pasta with Spinach

Author: Nina Johnson
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Yield: 2 servings 1x
Category: Main Dish
Method: Boil & Mix
Cuisine: Italian-Inspired
Diet: Vegetarian

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Description

This Quick 10-Minute Lemon Ricotta Pasta with Spinach is creamy, zesty, and satisfying without being heavy. It combines whole milk ricotta, fresh spinach, and a splash of lemon for a quick, comforting pasta that comes together in no time. Perfect for busy weeknights or when you need a simple but elevated dish.