Lemon Ricotta Pasta - 1 Lemon Ricotta Pasta - 2

Lemon ricotta pasta is a quick, easy, and delicious weeknight meal overflowing with bright and fresh flavors.

The creamy ricotta and Parmesan pair perfectly with the lemon, garlic, and spinach for a satisfying dish the whole family will love.

And while it’s incredible on its own, you can always bulk it out with juicy shrimp, grilled chicken, or – my personal favorite – pan-fried salmon.

Creamy lemon ricotta pasta, featuring zesty lemon zest and baby spinach in a white bowl. - 3

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Why You’ll Love This Lemon Ricotta Pasta

Creamy and Comforting: The combination of ricotta and Parmesan cheese creates a smooth and luxurious sauce that envelops each piece of pasta, offering a satisfying and comforting texture. Restaurant-Worthy Taste: The balance of rich ricotta, tangy lemon, and aromatic garlic gives this dish a gourmet feel. Weeknight Savior: With its simple ingredients and quick preparation time, this dish is a lifesaver for busy weeknights when you need a satisfying meal on the table fast.

Ingredients

  • Pasta: The foundation of this creamy, dreamy dish. Choose your favorite shape and cook until perfectly al dente.

  • Whole Milk Ricotta Cheese: Creamy, rich, and oh-so-smooth, it creates a luscious sauce that coats every nook and cranny of the pasta. Be sure to drain it so you don’t end up with watery sauce.

  • Lemon Zest and Juice: A double dose of bright, zingy lemon flavor that wakes up the ricotta and makes your taste buds dance.

  • Parmesan Cheese: Salty, nutty, and packed with umami, Parmesan adds depth and complexity to the dish.

  • Shallot and Garlic: Pungent and aromatic, they have a subtle kick that perfectly complements the lemon and Parmesan.

  • Olive Oil and Butter: The foundation of the sauce, they cook the aromatics and help all the flavors meld harmoniously.

  • Salt and Black Pepper: The dynamic duo that enhances all the other flavors and brings the dish to life.

  • Red Pepper Flakes (optional): For those who like a little heat, a pinch of red pepper flakes adds a pleasant warmth that doesn’t overpower the other ingredients.

  • Baby Spinach: Tender and mild, baby spinach adds a pop of green and a healthy dose of nutrients to the pasta.

  • Fresh Basil Leaves: The perfect finishing touch, torn basil leaves add a fresh, herbal note that ties all the flavors together.

Top view of cooked baby spinach in a skillet with wooden spoon. - 4 A pot of pasta noodles with tongs lifting a portion up - 5

How to Make Lemon Ricotta Pasta

Picture this: it’s a weeknight, you’re craving something that’s both indulgent and light, and you don’t want to spend hours in the kitchen.

Enter this lemon ricotta pasta, a dish that checks all the right boxes.

Ready in just 15 minutes, it’s guaranteed to satisfy.

  1. COOK: Cook the pasta in well-salted water until al dente. Reserve 1 cup of pasta water, then drain. 2. SAUTÉ: Cook the minced shallot, garlic, and spinach in butter and oil until the spinach is wilted. 3. MIX: Reduce the heat and add the ricotta, Parmesan, lemon zest and juice, salt, pepper, and red pepper flakes. Stir until smooth. 4. ADJUST: Add the reserved pasta water, a little at a time, until the desired consistency is reached. Taste and adjust seasonings as needed. 5. TOSS: Add the cooked pasta and toss until evenly coated in the sauce. 6. SERVE: Serve hot with extra Parmesan cheese and fresh basil leaves. Enjoy!
Classic lemon ricotta pasta, garnished with grated parmesan and lemon zest. - 6

Tips For the Best Lemon Ricotta Pasta

I’m officially in love with this super simple pasta dish!

It’s the perfect combo of creamy, zesty, and a little spicy if you’re feeling adventurous.

But if you’ve never made pasta sauce with ricotta before, check out these tips before you start.

  • Pasta options. Any type of pasta works with this dish, so go with whatever you prefer or have on hand. I like noodles or textured pasta because it holds onto the sauce well, but you do you.

  • Ricotta quality. I can’t stress this enough – use room-temperature whole milk ricotta for the most decadent flavor and creamiest texture. Avoid low-fat or fat-free ricotta, which can curdle in the pan.

  • Lemon flavor. For the brightest lemon flavor, only zest the very outer peel. If you hit the pith, you’ll get bitterness in the dish.

  • Blitz the sauce. Add everything to a blender (not the spinach) and pulse it until smooth. Then, cook in the pan with the spinach.

  • Add cream. If your ricotta looks a bit grainy (before cooking), mix it with heavy cream, then cook on low. It should smooth out in the pan.

  • Optional add-ins. This dish would be great with sautéed or grilled veggies like asparagus, peas, broccoli, zucchini, or cherry tomatoes. For a protein boost, add grilled chicken, shrimp, salmon, or Italian sausage.

  • Serving suggestions. Serve Lemon Ricotta Pasta with a light salad, garlic bread , extra Parmesan cheese, black pepper, red pepper flakes, and fresh basil on top.

Savory lemon ricotta pasta with baby spinach and lemon zest in a white bowl with a fork - 7

How to Store

If you’re looking for a new go-to weeknight meal that feels special but is incredibly easy to make, this is it. Trust me, you’ll be licking your plate clean!

That said, here’s how to store leftovers – if you happen to have any.

To Store: Place cold leftovers in an airtight container and refrigerate for up to 2-3 days. To Reheat: Warm the pasta in a skillet over medium heat-low, adding a splash of water, milk, or cream to loosen the sauce.

Note: Freezing is not recommended, as it can alter the texture of the pasta and sauce.

More Creamy Pasta Dinners You Have to Try

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Lemon Ricotta Pasta

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Lemon ricotta pasta is a quick, easy, and delicious weeknight meal overflowing with bright and fresh flavors. Serve it as is or with chicken, shrimp, or salmon.

Ingredients

  • 16 ounces pasta (spaghetti, linguine, penne, rigatoni, fusilli, etc.)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 3 cups baby spinach, washed and dried
  • 1 cup whole milk ricotta cheese, well drained
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1 lemon, zested and juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh basil leaves, torn, for garnish

Instructions

  • Cook the pasta in a large pot of well-salted water until al dente according to package directions. Reserve 1 cup of the pasta water, then drain.
  • While the pasta cooks, warm the butter and oil in a large skillet over medium heat. Add the shallot, garlic, and spinach and cook for 1-2 minutes until the spinach is wilted.
  • Reduce the heat to low and add the ricotta, 1/2 cup Parmesan, lemon zest and juice, salt, pepper, and red pepper flakes (if using). Stir until smooth.
  • Add the reserved pasta water, a little at a time, until the desired consistency is reached, then taste and adjust the seasonings as needed.
  • Add the cooked pasta and toss until evenly coated in the sauce. Serve hot with extra Parmesan cheese and fresh basil leaves. Enjoy!

Notes

  • Use fresh, high-quality whole milk ricotta for the best flavor and texture. Avoid reduced fat versions.

  • Add other vegetables like peas, asparagus, or cherry tomatoes if desired.

  • The pasta is best enjoyed immediately, as the sauce will thicken as it cools.

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