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.
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.
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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
- ⅓ 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
- ⅛ 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
VIDEO
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: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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