This Lemon Ricotta Pasta is a creamy, zesty, and satisfying dish that comes together in just 20 minutes! It’s perfect for a quick weeknight meal that feels special but requires minimal effort. The bright lemon flavor pairs beautifully with the rich ricotta, making it light yet comforting.
Ricotta Pasta
If you’ve ever worried about making a creamy pasta without it turning out gloopy, don’t stress—I’ve got the perfect method to keep it smooth and velvety. And as a longtime food blogger and chef, I always prioritize easy, healthier recipes for busy families—this one is no exception!
What pasta shapes work best?
Spaghetti, fettuccine, penne, or rigatoni all hold the sauce well.
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Ingredients
- Spaghetti – I love how spaghetti soaks up the creamy sauce, but feel free to use penne, fettuccine, or even rigatoni if you prefer more texture.
- Whole-milk ricotta – This makes the sauce luxuriously creamy without feeling too heavy. Low-fat ricotta works, but the texture won’t be as rich.
- Parmesan cheese – A must-have for that salty, nutty depth. Always go for freshly grated—pre-shredded just doesn’t melt the same way!
- Olive oil – A touch of good-quality olive oil enhances the flavors and keeps everything silky.
- Garlic – Just one clove is enough to add that warm, savory aroma that brings the sauce to life.
- Lemon juice & zest – Fresh lemon is non-negotiable here! It brightens the dish and balances the richness of the ricotta.
- Salt & black pepper – Simple seasonings that make all the flavors pop.
- Crushed red pepper – A little heat goes a long way! Add more or less depending on your spice preference.
- Fresh baby spinach – I love how it wilts perfectly into the warm pasta, adding color and a bit of extra nutrition.
- Fresh parsley – A sprinkle at the end makes everything taste fresher and more vibrant.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Ricotta Pasta
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Before draining, reserve 1 cup of pasta water, then drain and return the pasta to the pot, covering it to keep warm.
- Blend the sauce: In a high-speed blender, combine ricotta, Parmesan, olive oil, garlic, lemon juice and zest, salt, black pepper, and red pepper flakes. Blend for 1 to 2 minutes, until the mixture is completely smooth and creamy.
- Combine everything: Pour the ricotta sauce into a skillet or Dutch oven, then add ½ cup of the reserved pasta water and baby spinach. Toss in the cooked pasta, set over low heat, and cook for about 2 minutes, stirring frequently, until the pasta absorbs some of the sauce and the spinach wilts. Add more pasta water as needed to reach your preferred consistency.
- Serve and enjoy: Dish up the pasta and top with extra Parmesan, red pepper flakes, and fresh parsley if you like. Serve immediately!
Tips
- Use good ricotta.Trust me, it makes all the difference! Cheap ricotta can be grainy, and we want smooth and creamy.
- Freshly grated Parmesan. Pre-shredded just won’t melt the same. Grab a block and grate it yourself—it’s worth it!
- Adjust the sauce. If it’s too thick, add a splash of pasta water. Start small, stir, and add more if needed.
- Want protein? Grilled chicken, shrimp, or even crispy bacon turn this into a heartier meal.
- More greens? Swap spinach for kale or arugula—whatever you love or have on hand.
- Extra flavor boost. Stir in sun-dried tomatoes or roasted garlic for a little something extra.
- Add crunch. Toasted pine nuts or almonds take it to another level. So good!
- Love spice? A pinch of red pepper flakes or cayenne adds just the right heat.
- Make it dairy-free. Swap in plant-based ricotta and use nutritional yeast instead of Parmesan.
- Go big on lemon. More zest = more bright, citrusy goodness. Don’t be shy!
Storing Leftovers
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Not recommended, as ricotta-based sauces can separate when thawed.
- To Make Ahead. Blend the ricotta sauce in advance and store it in the fridge for up to 2 days.
- To Reheat. Gently warm pasta on the stovetop with a splash of reserved pasta water or milk to maintain creaminess.
More Pasta Recipes
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Recipe Card
Lemon Ricotta Pasta
This Lemon Ricotta Pasta is creamy, zesty, and ready in just 20 minutes! A quick and easy weeknight dinner made with ricotta, lemon, spinach, and Parmesan. Perfect for busy families!
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By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- ½ pound spaghetti, or other fave pasta
- 7 ounces whole-milk ricotta
- â…“ cup freshly grated parmesan cheese, + more for serving
- 2 tablespoon olive oil
- 1 garlic cloves, minced
- 3 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon salt, plus more for pasta water
- ¼ teaspoon black pepper
- â…› teaspoon crushed red pepper
- 3 ounces fresh baby spinach
- fresh parsley, for garnish
INSTRUCTIONS
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Before draining, reserve 1 cup of pasta water, then drain and return the pasta to the pot, covering it to keep warm.½ pound spaghetti, ¼ teaspoon salt
- Blend the sauce: In a high-speed blender, combine ricotta, Parmesan, olive oil, garlic, lemon juice and zest, salt, black pepper, and red pepper flakes. Blend for 1 to 2 minutes, until the mixture is completely smooth and creamy.7 ounces whole-milk ricotta, ⅓ cup freshly grated parmesan cheese, 2 tablespoon olive oil, 3 tablespoon lemon juice, 1 teaspoon lemon zest, ¼ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon crushed red pepper, 1 garlic cloves
- Combine everything: Pour the ricotta sauce into a skillet or Dutch oven, then add ½ cup of the reserved pasta water and baby spinach. Toss in the cooked pasta, set over low heat, and cook for about 2 minutes, stirring frequently, until the pasta absorbs some of the sauce and the spinach wilts. Add more pasta water as needed to reach your preferred consistency.7 ounces whole-milk ricotta, 3 ounces fresh baby spinach
- Serve and enjoy: Dish up the pasta and top with extra Parmesan, red pepper flakes, and fresh parsley if you like. Serve immediately!fresh parsley
NOTES
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Not recommended, as ricotta-based sauces can separate when thawed.
- To Reheat. Gently warm pasta on the stovetop with a splash of reserved pasta water or milk to maintain creaminess.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 794kcalCarbohydrates: 95gProtein: 33gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 62mgSodium: 693mgPotassium: 646mgFiber: 5gSugar: 4gVitamin A: 4600IUVitamin C: 22mgCalcium: 476mgIron: 3mg
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Note:Â Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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