This Fresh & Zesty Lemon Ricotta Spinach Pasta is your ticket to a light yet creamy pasta night that feels like sunshine in a bowl. It’s bright, luscious, and loaded with garlicky ricotta, tender wilted spinach, and a zing of fresh lemon. With every bite, you get a rich, velvety sauce that clings beautifully to strands of pasta, all rounded out with the freshness of lemon zest and cracked black pepper.

Whether you’re making this for a quick weeknight dinner or serving guests who appreciate a comforting vegetarian dish, it doesn’t get much better than this. It comes together in under 30 minutes and makes you feel like a total pro in the kitchen. The best part? No heavy cream is needed — just creamy ricotta and pasta water magic.

Preparation Phase & Tools to Use

To make this lemon ricotta spinach pasta truly shine, using the right tools is key:

Large Pot: A heavy-bottomed pot ensures even boiling for your pasta, helping it cook to that perfect al dente texture without sticking.
Skillet or Saute Pan: For combining your spinach, garlic, and ricotta mixture, a wide non-stick skillet is ideal for reducing and blending everything evenly.
Microplane or Zester: Fresh lemon zest adds the signature zing to this pasta. A microplane helps you get just the zest, not the bitter pith.

Tongs: Essential for tossing the pasta with the sauce to ensure every strand is beautifully coated.
Colander: For draining the pasta, while reserving that golden pasta water that turns ricotta into silky sauce.

Having these tools ready will streamline your process and elevate the overall texture and flavor.

Ingredients for the Fresh & Zesty Lemon Ricotta Spinach Pasta

Fettuccine or Linguine Pasta: These long noodles cling well to the creamy sauce, ensuring each bite is fully flavored.
Whole Milk Ricotta Cheese: The base of our luscious sauce. It adds a creamy, slightly tangy flavor that pairs perfectly with lemon.
Fresh Spinach: Wilts quickly into the sauce, adding color, texture, and a dose of greens.

Garlic: Brings depth and aromatic warmth to balance the brightness of the lemon.
Lemon Zest & Juice: The star ingredient! Zest gives a fresh citrusy pop, while lemon juice brightens and balances the creaminess.
Olive Oil: Used for sautéing and adds richness and roundness to the sauce.

Parmesan Cheese: For finishing and adding a savory, nutty bite to each serving.
Salt & Cracked Black Pepper: Enhances all the other flavors.
Reserved Pasta Water: Helps emulsify the ricotta into a silky, clinging sauce.

How To Make the Fresh & Zesty Lemon Ricotta Spinach Pasta

Step 1: Cook the Pasta

Boil a large pot of salted water and cook your fettuccine or linguine until al dente. Reserve 1 cup of the pasta water before draining.

Step 2: Wilt the Spinach

In a large skillet over medium heat, warm olive oil and sauté garlic until fragrant. Add fresh spinach and cook until wilted. Remove from heat.

Step 3: Make the Ricotta Sauce

In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, and a pinch of salt and pepper. Add 1/3 cup of the reserved hot pasta water to loosen the mixture.

Step 4: Combine Everything

Add the drained pasta into the skillet with spinach. Pour in the ricotta mixture and gently toss everything together using tongs. Add more reserved pasta water as needed until the sauce coats the noodles smoothly.

Step 5: Serve and Finish

Plate the pasta and top with a generous sprinkle of grated Parmesan cheese, extra lemon zest, and freshly cracked pepper.

How to Serve and Store Fresh & Zesty Lemon Ricotta Spinach Pasta

This pasta is best served hot right off the stove, when the ricotta sauce is at its creamiest and the lemon zest is still fragrant. Serve with a slice of lemon on the side and a sprinkle of extra Parmesan or chili flakes for added brightness or heat. It pairs beautifully with garlic bread, a crisp white wine, or a fresh arugula salad.

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or a small spoonful of ricotta to loosen up the sauce. Avoid microwaving for too long to prevent drying out.

Frequently Asked Questions

What type of pasta works best for this dish?

Fettuccine and linguine are top picks because they hold the sauce well, but spaghetti or even tagliatelle would also work.

Can I use frozen spinach instead of fresh?

Yes, but thaw it and squeeze out excess water before sautéing so the sauce doesn’t become watery.

Is there a vegan version of this recipe?

You can use vegan ricotta and omit the Parmesan. Choose a plant-based pasta and you’re good to go.

How do I make the dish more protein-rich?

Add grilled chicken, shrimp, or white beans to the pasta just before serving.

Can I make this gluten-free?

Absolutely. Just swap the regular pasta for your favorite gluten-free version.

Is this dish good for meal prep?

It can work for meal prep but keep in mind that the lemon and ricotta sauce is best when freshly tossed. If prepping ahead, store sauce separately and mix just before eating.

Want More Pasta Ideas with a Twist?

If this lemon ricotta spinach pasta made your weeknight dinner feel extra special, here are more pasta-centric favorites that bring creamy, cozy, or bold flavors:

Cheesy Spinach Stuffed Shells if you’re craving baked, saucy comfort.

One Skillet Spicy Garlic Butter Parmesan Steak Pasta for a heartier, savory option.
Creamy Garlic Butter Chicken Rotini in Parmesan Sauce if you love garlic-forward meals.
Million Dollar Ravioli Casserole for a creamy, indulgent twist.

Easy Summer Bruschetta Pasta for a light and garden-fresh version.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia Pinterest

And let me know in the comments how yours turned out! Did you go heavy on the lemon or add in a protein like shrimp or chicken?

I always love hearing your creative spins. Feel free to ask any questions too — let’s make dinnertime fun and flavorful together.

Fresh & Zesty Lemon Ricotta Spinach Pasta

Author: Olivia McKenney
Total Time: 25 minutes

Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

This Fresh & Zesty Lemon Ricotta Spinach Pasta is a light yet indulgent dish that brings together creamy ricotta, tender spinach, and bright lemon zest in a pasta sauce that feels like sunshine. Perfect for weeknight dinners or elegant vegetarian meals, this recipe comes together in under 30 minutes and delivers big flavor with simple ingredients.

Instructions

1. Boil a large pot of salted water. Cook fettuccine or linguine until al dente. Reserve 1 cup pasta water before draining.

2. In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant. Add spinach and cook until wilted. Remove from heat.

3. In a bowl, whisk ricotta cheese with lemon zest, lemon juice, salt, and pepper. Add 1/3 cup of reserved hot pasta water to loosen the mixture.

4. Add drained pasta to the skillet with spinach. Pour in the ricotta mixture and toss using tongs. Add more reserved pasta water as needed to coat pasta evenly.

5. Plate and garnish with Parmesan cheese, additional lemon zest, and extra cracked pepper. Serve hot.