Discover how easy Lemon Ricotta Pasta becomes a weeknight hero creamy cozy dinner ready in minutes with spinach for bright craveworthy flavor

Scale

8 oz (225 g) spaghetti or linguine

1 cup ricotta cheese (full-fat or part-skim)

1 lemon (zest and juice)

2 cloves garlic, minced

2 cups fresh spinach, roughly chopped

2 tablespoons extra-virgin olive oil

1/4 cup reserved pasta water

1/4 cup grated Parmesan or Pecorino

Salt and black pepper to taste

Optional: pinch of chili flakes

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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.