Bright, Citrusy Comfort in a Pan

When a quick weeknight dinner needs to hit the high notes—bright lemon, creamy ricotta, and a pop of spinach—this Easy Lemon Ricotta Pasta & Spinach is my go-to. It comes together in one skillet with pantry staples, so you can serve a hug of flavor in under 20 minutes.

Every bite feels like sunshine: tangy lemon, smooth ricotta, and the leafy freshness of spinach. I love how the sauce clings to the pasta, creating silky ribbons that turn simple ingredients into something special. Ready in a flash, it’s perfect for feeding a hungry crowd or a solo celebration of leftovers repurposed deliciously.

Ingredients

8 oz (225 g) spaghetti or linguine — al dente provides the best bite and sauce cling.
1 cup ricotta cheese (full-fat or part-skim) — adds creamy body; if you like lighter, use part-skim and whisk well.
1 lemon (zest and juice) — brightness and aroma; adjust juice to taste.
2 cloves garlic, minced — a quick, fragrant base; avoid burning.
2 cups fresh spinach, roughly chopped — wilts quickly and adds color; kale is a fine swap.
2 tbsp extra-virgin olive oil — base for the sauce.
1/4 cup reserved pasta water — helps emulsify the sauce and loosen as needed.
1/4 cup grated Parmesan or Pecorino — adds a savory punch (plant-based option: nutritional yeast).
Salt and black pepper to taste — start conservative and adjust.
Optional: pinch of chili flakes — for a gentle heat.

Instructions

Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente according to package directions.
Meanwhile, in a large skillet over medium heat, warm the olive oil and sauté the garlic for about 30 seconds until fragrant—watch carefully so it doesn’t brown.
Lower the heat and whisk in the ricotta, lemon zest, and lemon juice with 2 tablespoons of the hot, starchy pasta water until a smooth sauce forms.
Stir in the spinach and let it wilt and soften, 1–2 minutes. If you like more greens, you can add a little extra at this stage.
Drain the pasta and add it to the skillet. Toss to coat in the sauce, adding extra pasta water as needed to reach a silky, clingy consistency. Stir in Parmesan and season with salt and pepper to taste. Finish with an extra sprinkle of zest if you love it.
Serve immediately with a final flourish of lemon zest and a crack of black pepper. It’s creamy, bright, and ready before you know it.

Tips & Variations

Make-ahead note: You can cook the pasta and prepare the sauce components separately; reheat together with a splash of pasta water for best texture.
Gluten-free option: Use your favorite gluten-free pasta; cooking times vary, so taste for al dente.
Dairy-free alternative: Substitute dairy-free ricotta and omit the Parmesan; finish with nutritional yeast or vegan cheese if desired.
Heat level: Add chili flakes or a drizzle of chili oil for a spicy kick.
Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat with a splash of pasta water to loosen the sauce.
Make it a meal: Add grilled chicken, shrimp, or white beans for extra protein.
Texture tweaks: A handful of toasted breadcrumbs on top adds crunch if you like.

Serving Suggestions

Pair with a tangy green salad or arugula with lemon vinaigrette to mirror the brightness of the dish.

Roasted broccoli, asparagus, or cherry tomatoes make colorful sides and echo the lemony vibe.

For a complete meal, serve with a simple side of crusty bread for sopping up that silky sauce.

Presentation tip: swirl the sauce onto warm plates, top with a little extra cheese and lemon zest for a glossy finish.

FAQs

Can I thicken or emulsify the sauce if it looks thin?

Yes. If the sauce seems a bit loose, whisk in a little more pasta water, a teaspoon at a time, while keeping the heat gentle. A quick whisk off the heat can help the sauce come together creamy and silky.

Can I make this ahead?

You can prep components in advance: cook the pasta and store it separately from the sauce. Reheat together with a splash of water for best texture, or assemble the sauce and pasta just before serving for maximum creaminess.

What pasta shapes work best?

Long, sturdy shapes like spaghetti, linguine, or fettucine cling to the sauce beautifully. Short pastas can work, but you’ll miss that classic twirl-you-can-taste-it moment.

Can I substitute ricotta?

If you don’t have ricotta, try a thick Greek yogurt (full-fat) or a mild cream cheese. Whisk until smooth; you may want to adjust the lemon to balance tanginess.

How do I keep the sauce silky?

Warm ingredients gradually, avoid high heat right after adding dairy, and use reserved pasta water to emulsify. If the sauce thickens too much, splash in a little more water or a touch of olive oil and whisk until glossy.

Is this freezing-friendly?

Ricotta-based sauces don’t freeze perfectly; texture can become grainy upon thawing. For best results, store components separately and combine fresh when reheating. If you must freeze, do so for short periods and reheat gently with extra liquid.

Final Thoughts

Delightfully bright, cozy enough for weeknights, and flexible enough to adapt to what you have on hand, this Easy Lemon Ricotta Pasta & Spinach is a reliable crowd-pleaser. The lemon keeps it lively, the ricotta keeps it creamy, and spinach brings a pop of color that makes every forkful feel like a little celebration.