This lemon ricotta pasta with spinach is the kind of dish that showed up at my table on a busy weeknight and never left. I first discovered this combination during a cramped week of evening rehearsals when I needed something fast, comforting, and made entirely from pantry and fridge staples. The citrus lifts the richness of the whole-milk ricotta, while the spinach softens into silky ribbons that fold into every strand of pasta. It hits the sweet spot between cozy and bright: creamy without feeling heavy, and fresh without being fussy.

I remember the first time I made it for friends: we laughed over how such a few simple ingredients could produce something that felt like a restaurant plate. The garlic and olive oil provide an aromatic backbone, Parmesan adds a savory depth, and a final drizzle of extra virgin olive oil gives the whole bowl a glossy finish. This version is intentionally straightforward — no heavy cream, no long simmering — relying on technique (temper with pasta water, dont overcook the greens) to get that branded-smooth coating on the pasta.

Ingredients

• Pasta (1/2 pound / 8 ounces): Use spaghetti, linguine, penne, or fusilli; choose a shape that holds sauce well. I prefer long strands like linguine because they twirl beautifully, but short shapes work equally well. Use good-quality dried pasta such as Barilla or De Cecco for consistent cooking.
• Whole-milk ricotta (1 cup): Provides the creamy base. Choose a fresh, whole-milk ricotta with a mild, milky flavor — BelGioioso or Calabro are reliable brands in the U.S. Avoid watery ricotta; if it seems loose, drain it briefly in a fine sieve.
• Fresh baby spinach (8 ounces): Washed and ready to use. Eight ounces of baby spinach is about 8 loosely packed cups; it wilts down dramatically and adds color, nutrients, and a silky texture.
• Grated Parmesan (1/3 cup): Use Parmigiano-Reggiano or a high-quality aged Parmesan; its salty umami is essential. Reserve extra for serving.
• Unwaxed lemon (zest + juice): The lemon brightens the dairy and lifts the flavor. Use an unwaxed lemon to ensure clean zest; a microplane works best for zesting.
• Extra virgin olive oil (1 tablespoon + extra): For richness and finish. Choose a fruity EVOO you enjoy on salads so its flavor sings in the final drizzle.
• Garlic (1 clove): Grated or pressed into the ricotta for even distribution; garlics raw sharpness mellows when mixed with lemon and pasta water.
• Salt and black pepper: Season in stages — a little in the ricotta, and adjust after combining with pasta water so you dont oversalt.
• Optional: Lemon wedges, extra Parmesan, and a pinch of red pepper flakes for serving.

Instructions

Cook the pasta: Bring a large pot of well-salted water to a rapid boil. Add 1/2 pound (8 ounces) pasta and cook according to package directions until just al dente — usually 810 minutes depending on the shape. Taste with 1 minute remaining so the pasta finishes firm to the bite, not mushy. Reserve 1/2 cup of the starchy cooking water before draining; this liquid is the key to a silky sauce. Make the ricotta sauce: While the pasta cooks, whisk together 1 cup whole-milk ricotta, 1 tablespoon extra virgin olive oil, 1/3 cup grated Parmesan, 1 grated garlic clove, the zest and juice of 1 unwaxed lemon, 1/4 teaspoon salt, and a good pinch of black pepper in a medium bowl. Stir until the mixture is smooth; the lemon juice will thin the ricotta slightly. Taste and adjust salt and lemon for balance. Wilt the spinach: In the final minute of cooking, add 8 ounces of fresh baby spinach directly to the pasta pot with the pasta and reserved water momentarily. Use a spoon to push the leaves below the surface so they wilt quickly — about 3060 seconds. The residual heat and water will collapse the greens without overcooking. Combine and finish: Drain the pasta and spinach, then return them to the pot off the heat. Add the ricotta mixture and 23 tablespoons of the reserved pasta water. Toss vigorously with tongs or a wooden spoon to coat evenly. Add more hot pasta water a tablespoon at a time until you reach a smooth, glossy texture that clings to the pasta. Adjust seasoning with salt, pepper, and extra lemon juice if you like a brighter finish. Serve immediately: Divide between warmed bowls and garnish with extra grated or shaved Parmesan, a drizzle of extra virgin olive oil, a pinch of red pepper flakes if desired, and lemon wedges for squeezing at the table. Serve hot for the creamiest texture.

Storage Tips

Cool leftovers quickly and transfer to an airtight container. Refrigerate for up to 48 hours; beyond that, the pasta will continue to absorb moisture and the texture will degrade. To reheat, loosen the pasta in a pan set over medium-low heat with a tablespoon of water or olive oil, tossing gently until warmed through. Avoid microwaving dry pasta on high for long stretches because ricotta can separate under intense heat. If you plan to meal-prep, store the ricotta sauce separately and add it to freshly reheated pasta to maintain a creamier texture.

Ingredient Substitutions

For a dairy-free version, replace ricotta with a silken tofu blended with 1 tablespoon nutritional yeast and 1 teaspoon olive oil; replace Parmesan with a dairy-free grated alternative. To make it gluten-free, use a certified gluten-free pasta (chickpea or brown rice-based brands work well). If youd like more green volume, substitute half the spinach with baby kale — blanch briefly first to soften. For extra richness, stir in 2 tablespoons of butter at the end, or for protein, toss in cooked shrimp, diced rotisserie chicken, or a can of drained chickpeas.

Serving Suggestions

Serve the pasta simply with a green salad tossed in lemon vinaigrette and crusty bread for mopping up any leftover sauce. For a seasonal menu, pair with roasted cherry tomatoes in summer or a warm roasted beet and citrus salad in winter. Garnishes that elevate the plate include toasted pine nuts, a scattering of fresh basil or parsley, or a few ribbons of lemon zest for an aromatic finish. This dish also adapts well to family-style serving on a large platter for casual entertaining.

Cultural Background

This preparation draws from Italian pantry sensibilities: simple, high-quality ingredients combined to create depth from technique rather than many components. Ricotta has a long history in Italian cooking, used in both sweet and savory contexts; pairing it with citrus is a Southern-Italian approach to brighten fresh cheeses. While not a traditional regional specialty, the finished plate reflects the Italian ethos of balance — fat, acid, salt, and texture — and nods to modern adaptations popularized in home kitchens across Italy and beyond.

Seasonal Adaptations

In spring and summer, toss in halved blistered cherry tomatoes or fresh peas for color and sweetness. In colder months, swap spinach for sautéed Swiss chard or stir in roasted winter squash cubes for a cozy, seasonal twist. Swap lemon for a splash of white wine in winter if lemons are too sharp, and finish with toasted walnuts for a nutty contrast. These small changes keep the foundation intact while delivering a seasonally appropriate flavor profile.

Meal Prep Tips

To prepare ahead for lunches, portion cooked pasta and wilted spinach separately from the ricotta sauce. Store each in airtight containers in the refrigerator and combine when reheating for best texture. If youre prepping for a week of dinners, double the spinach and freeze portions of the cooked greens; thaw and incorporate into warmed pasta. For quick assembly, grate extra Parmesan into small containers so everything is ready to finish at the last minute.

At its core, this lemon ricotta pasta with spinach is uncomplicated but thoughtful: it rewards careful seasoning, gentle heat, and the simple magic of starch and acid coming together. Serve it when you want something fast but memorable — I guarantee it will become one of your reliably loved midweek dishes.