Creamy pasta with ricotta, lemon, and wilted spinach
Italian Lemon Ricotta Spinach Pasta
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Italian Lemon Ricotta Spinach Pasta
Creamy pasta with ricotta, lemon, and wilted spinach
A creamy but light-feeling pasta with ricotta, lemon, and spinach that is especially good when you need dinner fast.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Ricotta pasta works because it gives you creaminess without requiring a heavy cooked sauce. Lemon keeps the whole bowl from feeling sleepy.
Ingredients
- 12 oz pasta
- 1 cup ricotta
- 1 lemon
- 3 cups baby spinach
- 1/4 cup Parmesan
- Black pepper to taste
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Cook the pasta and reserve some pasta water.
- 2
Whisk the ricotta with lemon zest, lemon juice, and a splash of pasta water.
- 3
Toss the hot pasta with the ricotta mixture and spinach.
- 4
Add more pasta water until glossy and silky.
- 5
Finish with Parmesan and black pepper.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Use more black pepper than you think; it wakes up the ricotta nicely.
This is especially good with short pasta shapes that catch the sauce.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories470
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates56g
Fat18g
Fiber3g
Sugar4g
Sodium370mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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