Lemon Ricotta Pasta Creamy, Fresh, and Easy Dinner

This Lemon Ricotta Pasta is a creamy, zesty, and incredibly easy vegetarian dish that comes together in just 20 minutes. Made with pantry staples like spaghetti, ricotta, garlic, lemon, and spinach, it’s the perfect quick-fix for a bright and comforting weeknight meal.

Why You’ll Love This Recipe

• Ready in under 30 minutes

• Bright, creamy flavor with no heavy cream

• Kid-friendly and packed with spinach

• Customizable with your favorite pasta or veggies

• Delicious as a main or a side

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound spaghetti or pasta of choice

• 1 (15-ounce) container whole-milk ricotta

• ¾ cup freshly grated parmesan cheese, plus more for serving

• ¼ cup olive oil

• 2 garlic cloves

• 1 lemon, zest and juice

• ½ teaspoon salt, plus more for pasta water

• ½ teaspoon black pepper

• ¼ teaspoon crushed red pepper flakes (optional)

• 1 (5-ounce) container baby spinach

directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain and return the pasta to the pot.

2. Blend the Sauce: In a high-speed blender, combine the ricotta, parmesan, olive oil, garlic, lemon juice and zest, salt, pepper, and red pepper flakes. Blend for 1–2 minutes until smooth and creamy.

3. Combine and Heat: Add the blended ricotta sauce, ½ cup reserved pasta water, and baby spinach to the cooked pasta. Cook over low heat, stirring, until the sauce coats the pasta and the spinach wilts, about 2 minutes. Add more pasta water if needed to loosen the sauce.

4. Serve: Plate and top with extra grated parmesan, if desired.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• Use other pasta shapes: Try penne, cavatappi, or linguine for a twist.

• Switch up the cheese: Use mascarpone instead of ricotta, or swap parmesan for pecorino romano.

• Make it gluten-free: Substitute your favorite gluten-free pasta.

• Add protein: Top with grilled chicken, sautéed shrimp, or crispy tofu.

• Use different veggies: Sub spinach with peas, broccoli, kale, or asparagus.

• Extra creamy: Add a splash of heavy cream or milk in place of some pasta water.

storage/reheating

• Storage: Store leftovers in an airtight container in the fridge for 4–5 days.

• Reheating: Gently reheat on the stovetop or microwave. Add a splash of milk or water to loosen the sauce if it has thickened.

• Freezing: The ricotta-based sauce may not freeze well; best to enjoy fresh.

FAQs

1. How do you store and reheat Lemon Ricotta Pasta?

Store in the fridge for up to 5 days in a sealed container. Reheat gently with a splash of water or milk to keep it creamy.

2. Can I use a food processor instead of a blender for the sauce?

No, it’s best to use a blender. A food processor may not blend the sauce as smooth, especially with whole garlic cloves.

3. What if my sauce is too thick?

Add more reserved pasta water or a splash of milk while mixing it into the pasta.

4. Can I make the sauce ahead of time?

Yes! Store it in the fridge for up to 3 days. Reheat gently before adding to pasta.

5. Can I make this vegan?

Use plant-based ricotta and parmesan alternatives, and a vegan pasta.

6. Is this dish good cold or as a pasta salad?

It’s best served warm, but leftovers can be eaten chilled for a refreshing pasta salad.

7. What protein goes best with this pasta?

Grilled chicken, shrimp, salmon, or crispy chickpeas pair well.

8. Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

9. Can I double the recipe for a party?

Yes! Just make sure your blender can handle the larger volume or blend in batches.

10. What sides pair well with this?

Serve with a Caesar salad, garlic bread, or roasted vegetables.

Conclusion

Lemon Ricotta Pasta is the definition of effortless elegance—light, bright, and incredibly creamy without being heavy. It’s a dinner winner on busy nights and fancy enough for guests. With endless ways to customize, it’s one recipe you’ll want to keep in rotation.