There is nothing quite like the bright, fresh flavor of a homemade pasta dish that comes together in a flash, and this Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe does just that. It’s a perfect balance of creamy ricotta, zesty lemon, tender spinach, and al dente pasta that feels elegant but requires almost no time or effort. Whether you’re whipping something up after a long day or craving a light but satisfying meal, this recipe brings together simple pantry staples into something truly special and memorable.
Ingredients You’ll Need
This Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe keeps things wonderfully straightforward with ingredients that are easy to find and each plays a crucial role in the flavor, texture, and color of the dish. From the fresh zing of lemon to the creamy ricotta that binds everything together, every component is essential to its magic.
- 8 oz spaghetti or linguine: Choose your favorite long pasta for the perfect canvas that holds the sauce beautifully.
- 1 cup whole milk ricotta cheese: Adds a luscious, creamy texture and mellow richness that complements the lemon.
- 3 cups fresh baby spinach: Offers vibrant color and a gentle earthy flavor that wilts perfectly with the hot pasta.
- 1 tablespoon lemon zest: Delivers an aromatic punch of citrus brightness throughout the dish.
- 2 tablespoons lemon juice: Brings the fresh, tangy acidity that balances the creaminess of the ricotta.
- 2 cloves garlic, minced: Infuses a subtle savory depth without overpowering the delicate flavors.
- 1/3 cup grated parmesan cheese: Sprinkled on top to add a salty, nutty finish with a touch of umami.
- 1/2 teaspoon salt: Enhances all the natural flavors and seasons the ricotta mix.
- 1/4 teaspoon black pepper: Adds just enough warmth and spice to keep things lively.
- 1/2 cup reserved pasta water: The secret ingredient that helps transform the ricotta and lemon zest into a silky sauce.
How to Make Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe
Step 1: Cook the Pasta Al Dente
Start by bringing a large pot of salted water to a rolling boil. Add your choice of spaghetti or linguine and cook it until al dente—meaning it should still have a slight bite to it. Before draining, don’t forget to reserve a full cup of the starchy pasta water; this will be crucial later for creating your luscious sauce. Cooking pasta perfectly is key, as it forms the base of your dish.
Step 2: Prepare the Ricotta Mixture
While the pasta cooks, grab a large mixing bowl and combine the whole milk ricotta, freshly grated lemon zest, minced garlic, salt, and pepper. Stir these ingredients until the mixture is smooth and creamy. This mixture is going to build the flavor base and give the pasta its creamy, tangy personality, so make sure everything is well combined.
Step 3: Wilt the Spinach with Hot Pasta
After draining the pasta (reserve your pasta water!), add the fresh baby spinach directly into the hot pasta pot or bowl while the pasta is still warm. The heat will gently wilt the spinach, softening it without losing that gorgeous vibrant green color and maintaining its fresh flavor. This step adds a lovely freshness and lightness to the dish.
Step 4: Combine Pasta, Spinach, and Ricotta Mixture
Now it’s time to toss. Add the hot pasta and wilted spinach into the bowl with your ricotta mixture. Gradually stir in the reserved pasta water, a little at a time, allowing the starch to help emulsify the sauce until it becomes silky and coats every strand of pasta. This technique turns simple ingredients into a perfectly creamy, well-balanced dish.
Step 5: Serve with Parmesan and Lemon Juice
Serve your pasta immediately, topping each hearty plate with a generous sprinkle of grated parmesan cheese for a salty, nutty contrast, plus an extra squeeze of fresh lemon juice to lift the flavors even more. Add a crack of black pepper if you like a subtle kick. It’s best enjoyed warm and fresh for that beautiful mix of creamy, tangy, and green goodness.
How to Serve Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe
Garnishes
Elevate your Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe with some simple garnishes that add wow factor. Try extra lemon zest for crunch and brightness, or sprinkle toasted pine nuts for a nutty texture. Fresh herbs like basil or parsley can bring an added layer of aromatic freshness that complements the lemony ricotta sauce perfectly.
Side Dishes
This pasta shines as a main on its own, but pairing it with a crisp green salad dressed with a light vinaigrette offers a crunchy counterpoint that complements the creamy texture. Garlic bread or a toasted baguette on the side is great for mopping up any leftovers of that luscious sauce, making your meal feel cozy and complete.
Creative Ways to Present
For a bit of flair, swirl each serving into neat nests using a fork to create an Instagram-worthy presentation. Adding edible flowers or a drizzle of high-quality olive oil can also make your dish feel extra special when serving guests. Even plating it in a rustic bowl with a wedge of lemon invites a warm, inviting vibe to the table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe, store them in an airtight container in the refrigerator. It will stay fresh for up to 2 days, but the spinach may lose some of its vibrant texture, so enjoy it soon for the best flavor and appearance.
Freezing
This pasta is best enjoyed fresh; freezing is not recommended because the texture of ricotta and spinach can deteriorate after thawing. If you really want to prepare ahead, keep the pasta and sauce separate (without mixing in the spinach) and freeze just the pasta portion, then freshen the sauce and spinach when ready to serve.
Reheating
Reheat gently on the stovetop with a splash of water or reserved pasta water to revive the creamy sauce without drying it out. Avoid microwaving at high power to prevent the ricotta sauce from breaking or becoming grainy. Stir continuously over low heat until warmed through and silky again.
FAQs
Can I use a different type of pasta?
Absolutely! While spaghetti or linguine works beautifully, feel free to use penne, fusilli, or any pasta shape you love. Just adjust cooking time accordingly to keep that perfect al dente texture.
Is whole milk ricotta necessary for this recipe?
Whole milk ricotta provides the creamiest, silkiest texture, but you can use part-skim ricotta if preferred. Just know that the sauce may be slightly less rich but still delicious.
Can I make this recipe vegan or dairy-free?
To make a vegan version, substitute ricotta with a plant-based ricotta alternative and use nutritional yeast in place of parmesan. Ensure your pasta contains no eggs, and it will still be flavorful and satisfying.
How can I add protein to this dish?
For a boost, consider tossing in cooked chicken, shrimp, or crispy chickpeas. These additions pair well with the lemon and ricotta flavors without overpowering the delicate balance of the dish.
What if I don’t have fresh lemon zest?
If fresh lemon zest isn’t available, finely grated lemon peel works in a pinch, but fresh zest gives a brighter, more vibrant flavor. Avoid dried lemon zest as it lacks the fresh citrus oils needed for the best taste.
Final Thoughts
This Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe is a total game-changer for anyone craving a fresh, creamy pasta dish that feels special yet comes together effortlessly. It’s the kind of recipe you’ll want to keep in your rotation for busy weeknights or whenever you need a quick, satisfying hit of flavor and comfort. Dive in and enjoy every bite of this vibrant, simple masterpiece—you won’t regret it!
Print
Quick 10-Minute Lemon Ricotta Pasta with Spinach Recipe
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
This quick and creamy Lemon Ricotta Pasta with Spinach is a fresh, vibrant dish perfect for a fast weeknight meal. Combining tender linguine, fresh baby spinach, and a luscious lemony ricotta sauce, it delivers a bright and comforting flavor in just 10 minutes.
Ingredients
Main 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
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Before draining, reserve 1 cup of pasta water for the sauce.
- Prepare the Ricotta Mixture: While the pasta cooks, combine ricotta cheese, lemon zest, minced garlic, salt, and black pepper in a large bowl. Mix until smooth and creamy.
- Wilt the Spinach: After draining the pasta but while it’s still hot, add the fresh baby spinach to the pot or pasta bowl. The residual heat will gently wilt the spinach without overcooking it.
- Create the Sauce: Add the hot pasta and wilted spinach to the ricotta mixture. Slowly incorporate the reserved pasta water, stirring continuously until a silky, smooth sauce forms that coats the pasta evenly.
- Serve: Plate the pasta immediately and top with grated parmesan cheese, an extra fresh squeeze of lemon juice, and more black pepper if desired for an extra kick.
Notes
- For a lighter option, use part-skim ricotta instead of whole milk ricotta.
- Adjust lemon juice and zest to taste for more or less citrus flavor.
- Reserve extra pasta water to thin the sauce if needed.
- Adding crushed red pepper flakes can add a spicy twist.
- This dish is best served immediately to enjoy the creamy texture.
