Description
Fresh, zesty, and incredibly creamy, this Quick 10-Minute Lemon Ricotta Pasta with Spinach brings sunshine to your table even on the busiest days. The magic of this easy recipe is in its simplicity: tender pasta tossed with velvety ricotta, bright lemon, and baby spinach for a meal that feels both elegant and effortless. It’s perfect for busy weeknights, quick lunch ideas, or a healthy dinner packed with protein, greens, and satisfying flavor.
Ingredients
225g pasta (penne, rigatoni, or your favorite shape)
1 cup ricotta cheese (whole milk recommended)
3 cups baby spinach
1 large lemon, zested and juiced (about 2 tablespoons juice + 1 tablespoon zest)
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 cup grated parmesan cheese, plus more for serving
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until just al dente. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, add ricotta cheese, lemon zest, lemon juice, minced garlic, salt, and black pepper to a large mixing bowl. Stir together until creamy and smooth.
3. Immediately add the hot, drained pasta to the ricotta mixture. Toss well, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
4. Add the baby spinach and toss until just wilted from the heat of the pasta.
5. Drizzle in the olive oil and add 1/2 cup grated parmesan cheese. Toss again, taste, and adjust salt or lemon if desired.
6. Serve immediately, topped with extra parmesan and lemon zest if you like.
Notes
For extra creaminess, use whole milk ricotta and don’t skip the reserved pasta water.
Add extra veggies like peas or zucchini, or top with grilled chicken for more protein.
Best enjoyed fresh, but leftovers can be refreshed with a splash of water or milk when reheating.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Dinner, Pasta, Vegetarian
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 32mg
Keywords: quick dinner, easy pasta, lemon ricotta, spinach pasta, healthy dinner, weeknight meal, vegetarian recipe, 10-minute meal