Name: Lemon Ricotta Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 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; 1 (5-ounce) container baby spinach

If you’re looking for a pasta dish that’s bright, creamy, and totally satisfying, you’re going to adore this Lemon Ricotta Pasta Recipe. I first stumbled upon this gem when I wanted something quick but fresh-tasting, and now it’s a staple in my weeknight rotation. Imagine silky ricotta and zesty lemon mingling with tender pasta – it’s a match made in heaven that’s simple enough for any home cook. Stick with me, and I’ll walk you through every step to nail it perfectly every time.

💜

Why You’ll Love This Recipe

Speedy & Simple: Ready in just about 20 minutes with pantry staples that are easy to keep on hand.
Luscious Creaminess: The ricotta creates a dreamy sauce that feels indulgent without any heavy cream.
Bright & Fresh Flavor: Lemon zest and juice brighten the dish perfectly, balancing out the richness.
Versatile & Vegetarian: Great for meatless meals, and you can easily switch up pasta types or add greens.

A white pan filled with creamy pasta in multiple layers: the base is light yellow spaghetti noodles, mixed with bright green spinach leaves spread evenly throughout. On top, there are thin, vibrant yellow lemon slices placed around the edges, adding a fresh look. The sauce is creamy and smooth, covering the pasta lightly with small specks of grated cheese scattered on the surface. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Lemon Ricotta Pasta Recipe is all about simple yet flavorful ingredients working together seamlessly. Choosing fresh lemons and whole-milk ricotta really makes the difference, and don’t skip the Parmesan—it adds that salty richness that ties it all together.

Spaghetti (or pasta of choice): I love spaghetti for its classic texture, but feel free to use penne or fettuccine depending on what you have.
Whole-milk ricotta: Full-fat ricotta gives the sauce that rich, creamy texture that makes this dish stand out.
Parmesan cheese: Freshly grated is best—pre-grated lacks that great nutty flavor and melts differently.
Olive oil: Use a good quality extra virgin olive oil for a fruity, fragrant base.
Garlic cloves: Fresh garlic really enhances the sauce, lending a subtle depth.
Lemon (zest and juice): Fresh lemon is key! It brightens the whole dish so beautifully.
Salt: Adds balance and elevates the natural flavors; also important for pasta water seasoning.
Black pepper: Freshly cracked pepper brings just the right kick.
Crushed red pepper: Optional but I love the subtle heat it adds.
Baby spinach: Adds a fresh, vibrant pop of green and wilts into the sauce nicely.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Lemon Ricotta Pasta Recipe is—you can tweak it based on what’s in your fridge or your mood. I often throw in a few improvisations that add new layers of flavor or accommodate different diets.

With Grilled Chicken: Adding some grilled chicken strips turns this into a hearty meal that my family really enjoys on busy nights.
Vegan Swap: Use a plant-based ricotta alternative and nutritional yeast instead of Parmesan for a dairy-free version that’s still creamy and flavorful.
Herby Twist: Fresh basil or parsley stirred in right at the end adds a lovely herby freshness that changes things up beautifully.
Add Mushrooms: Sautéed mushrooms bring an earthy note that pairs wonderfully with lemon’s brightness—I do this often in cooler months.

How to Make Lemon Ricotta Pasta Recipe

Step 1: Cook Your Pasta Perfectly

Start by bringing a large pot of salted water to a rolling boil. Salt is crucial here because it seasons the pasta from the inside out. Cook the spaghetti until it’s just al dente—this means it should have a slight bite in the center. I find that checking a minute before the package says helps you avoid overcooking. Reserve about a cup of the pasta water before draining; this starchy water will be your sauce’s secret weapon!

Step 2: Whip Up the Creamy Ricotta Sauce

While the pasta cooks, throw your ricotta, grated Parmesan, olive oil, garlic cloves, lemon zest and juice, salt, black pepper, and crushed red pepper into a high-speed blender. Blend for one to two minutes until perfectly smooth and creamy. This step is magic—it ensures your sauce has a velvety texture that clings beautifully to the pasta.

Step 3: Combine Pasta, Sauce & Spinach

Return the drained pasta to the pot, add the ricotta sauce, half a cup of the reserved pasta water, and toss in the baby spinach. Set the pot over low heat. Stir gently until the spinach wilts and the pasta has soaked up some of the sauce — about two minutes. Keep an eye on the consistency and add a little more pasta water if you want it saucier. This part is all about finding your perfect creamy balance.

Step 4: Serve with Extra Parmesan

Plate your pasta and finish with an extra sprinkle of grated Parmesan. I find that the salty punch of the cheese on top adds a perfect finishing touch. If you love a little heat, a tiny pinch of extra red pepper flakes on the side is divine, too.

👨‍🍳

Pro Tips for Making Lemon Ricotta Pasta Recipe

Save That Pasta Water: The starchy water is your best friend when it comes to adjusting sauce consistency––it helps the sauce cling and smooths everything out.
Use Fresh Lemon: Bottled lemon juice just can’t match the bright, fresh zing of real lemons; the zest especially lends wonderful aroma and flavor.
Blend Until Ultra-Smooth: Don’t rush the sauce blending step — getting it silky makes the texture so luxurious and far better than just stirring ricotta.
Don’t Overcook the Spinach: Adding it at the end and cooking just until wilted keeps it bright and tender, not mushy.

How to Serve Lemon Ricotta Pasta Recipe

A round white bowl filled with creamy spaghetti pasta mixed with fresh dark green spinach leaves, sprinkled with grated light yellow cheese and a dusting of black pepper on top. A silver fork twirls some spaghetti on the right side of the bowl, and a bright yellow lemon wedge sits on the edge of the pasta near the fork. In the upper part of the image, a white cooking pot shows more of the same creamy pasta with spinach. The scene rests on a white marbled surface with a light grey textured cloth on the left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnishes include extra Parmesan for the salty kick, a little lemon zest for freshness, and a few red pepper flakes if you like heat. Fresh basil or parsley chopped on top adds a lovely herbal note and a pop of color that makes the dish look irresistible.

Side Dishes

I usually keep it light with this pasta, pairing it with a crisp green salad or some roasted veggies like asparagus or broccoli. Garlic bread or a toasted baguette slices up wonderfully if you want something heartier on the side.

Creative Ways to Present

For special dinners, I like to twirl the pasta into neat nests on each plate and drizzle with a little extra olive oil before topping with garnishes. A sprinkle of microgreens adds elegance, and serving it in shallow bowls makes it feel like a warm, inviting hug on a plate.

Make Ahead and Storage

Storing Leftovers

I store leftover Lemon Ricotta Pasta in an airtight container in the fridge for up to 3 days. It tends to thicken as it sits, so before reheating, stir in a splash of pasta water or broth to loosen it back up.

Freezing

Freezing this pasta works okay but the texture of the ricotta sauce changes a bit. If you want to freeze, I recommend saving it for a baked pasta dish or mixing the sauce and pasta separately for best results.

Reheating

Reheat gently on the stove over low heat, adding a bit of pasta water to keep it creamy and prevent drying out. Microwave reheating works too—just warm in short bursts and stir in some liquid to keep that silky sauce texture.

FAQs

Can I use a different cheese instead of ricotta in this Lemon Ricotta Pasta Recipe?

Ricotta’s mild, creamy texture is quite unique, but if you don’t have ricotta, you could try mascarpone for a richer feel or blend cream cheese with a splash of milk to mimic that creaminess. Just be aware the flavor and texture will shift slightly.
What pasta shapes work best with Lemon Ricotta Pasta Recipe?

Spaghetti is classic and works beautifully, but other long noodles like fettuccine or linguine are fantastic too. Short pasta like penne, rigatoni, or farfalle also do well because the sauce clings to the curves and holes.
Can I make this dish ahead of time for meal prep?

Absolutely! I recommend prepping the sauce and cooking pasta separately, then combining right before eating. Store them individually in the fridge, and warm gently with a splash of liquid to get that creamy texture back.
Is this Lemon Ricotta Pasta Recipe suitable for vegetarians?

Yes! It’s naturally vegetarian-friendly, packed with fresh ingredients, and super satisfying. Just be sure your Parmesan cheese is vegetarian or labeled as suitable, since some include animal rennet.

Final Thoughts

I absolutely love how this Lemon Ricotta Pasta Recipe manages to feel special while still being so easy. Whenever I whip it up, my whole family goes crazy over the bright, creamy flavors and comforting pasta. It’s one of those dishes that makes weeknight dinner feel like a treat, and I truly think you’ll enjoy how effortless it is to create something this fresh and flavorful. Give it a go—you won’t regret having this recipe in your back pocket.