This post may contain affiliate links.
Simple creamy and so refreshing, this Lemon Ricotta Pasta is a 20 minute meal that is so effortless. A comforting and cozy bowl of pasta with a pop of citrus flavor in rich creamy ricotta–this is a family favorite! Serve with fresh bread and a salad and dinner is complete!
This Creamy Tomato Basil Pasta used to be on repeat every week, but now this creamy Lemon Ricotta pasta recipe has been turning things up here!
Love creamy, cozy dishes? This Pea and Asparagus Risotto is great as well as this Lemon Chicken Orzo Soup, Creamy Orzo With Chicken, or my favorite, this Crock Pot Creamy Chicken Pasta!
And if lemon is your favorite, try this Lemon Dill Salmon, Creamy Skillet Lemon Chicken or for something sweet, these Easy Lemon Sugar Cookies never disappoint!
Why You Will Love This Lemon Ricotta Pasta Recipe
- 20 minutes and dinner is ready! Aside from stirring the ricotta sauce mixture and boiling the pasta, you pretty much toss and serve. Minimal effort for sure! Such a simple, flavorful pasta recipe and it will easily make a whole meal or pair with a salad and a nice piece of meat even. (Try this Skillet Ravioli Lasagna for another simple one pot pasta meal!)
- You only need a handful of ingredients. I have all of the simple ingredients used in this lemon ricotta pasta on hand at all times aside from the ricotta. I regularly have ricotta, it’s just not always around. The fact that a simple dinner recipe can come together with less than 10 ingredients is a bonus as well.
- Added spinach gives you a nutrient boost. Who doesn’t love a little green in their pasta? Some freshly chopped spinach gives this pasta dinner some pretty color and of course some always necessary vitamins.
- Lemon and ricotta pair so perfectly! Lemon was made for ricotta. Muffins, pancakes, pasta sauce, and so much more. It is the combination that makes this creamy lemon ricotta sauce so delicious! (obsessed with ricotta? This spinach ricotta chicken is everything!)
Ingredients Notes
- pasta: I prefer a short pasta for this lemon ricotta pasta recipe. Cavatappi is one of my go to choices as it is such a beautiful and fun pasta. The corkscrew look of this pasta adds flair to the dish. Feel free to opt for another pasta shape such as rotini, bow tie, fusilli, penne, etc.
- ricotta: I prefer whole milk ricotta when making this pasta recipe. You can most certainly use a low fat or part skim if you prefer.
- parmesan cheese: freshly grated or shredded is amazing and will melt better and make this sauce that much creamier. Pre-grated parmesan cheese will still work, though!
- garlic: 2-3 minced garlic cloves, but add more to taste once pasta is cooked.
- spinach: I prefer freshly chopped baby spinach. If you want to use frozen, thaw it fully and then squeeze the excess water out completely for best results.
- Italian seasoning: I always have this handy but if you don’t any combo of oregano, basil, rosemary, thyme, and/or margoram is great!
Variations and Optional Add-Ins
- Add some cubed white wine chicken or lemon pepper grilled chicken into your pasta for more protein! You can even add some rotisserie chicken if you have some in the fridge.
- Toss in some sliced Italian Sausage.
- sprinkle red pepper flakes over top for a subtle kick
- Stir in 1/3 cup chopped fresh basil leaves or other fresh herbs!
- Switch up the greens and use fresh arugula or kale instead.
- Add in some sun-dried tomatoes and pine nuts.
Step-by-Step Instructions
Step 1: While waiting for large pot of water to boil, add ricotta, lemon juice, 2 tablespoons olive oil, lemon zest, and seasoning to a small bowl.
Step 2: Whisk ingredients together. Don’t worry if this is thick, the reserved pasta water helps thin it out. Cook pasta al dente according to package instructions. Before your drain your pasta, scoop out at least a cup and a half of pasta water and reserve it for the sauce.
Step 3: While the pasta is boiling, heat a medium saucepan to medium heat. Add the remaining tablespoon of olive oil. Once glistening, add the garlic and sauté until fragrant for about one minute.
Step 4: Add the lemon ricotta mixture to the sauce pan and allow it to heat up, whisking occasionally. Add about 1/2 cup of the reserved water water to thin the sauce out slightly and this will also help coat the pasta with the sauce. Go a touch thinner than you prefer as it will thicken slightly when you toss with the pasta and heat.
Step 5: When pasta is ready, drain and add back to the pot along with spinach over top. Pour the lemon ricotta sauce over the pasta and spinach.
Step 6: Toss the pasta with the sauce and allow it to coat evenly while also wilting the spinach. You can add more pasta water if it seems to thick. Adjust seasoning to taste and you are ready to serve!
Recipe Tips
- When serving this lemon ricotta pasta the next day, you may need to add milk or oil. This pasta dish will keep and make delicious leftovers. You can store for about 5 days in an air tight container. When reheating, stir in a splash of milk or cream, or even some olive oil if the sauce has dried up or been absorbed into the pasta.
- Don’t forget the reserved pasta water! This is the part I always forget when making recipes like this. Nothing really works like the starchy water. If you do forget, don’t fret. You can combine about a 1/4 teaspoon of corn starch and 1/4 teaspoon sea salt with one cup of cold water and stir well to combine. Microwave it for about two minutes, stir and then heat another 2 minutes. This is a great substitute for pasta water!
- In a time crunch? Use a pasta that is ready to go! There are ready pasta pouches in the pasta aisle for those nights when you just don’t have tons of time. Microwave, toss with the spinach and then add to the sauce stove top. You will easily save 10 minutes when making this easy pasta recipe!
Storage
If you have leftover pasta, store in an airtight container for up to 4-5 days. When reheating, you can add a splash of cream if the pasta seems a bit dry.
I don’t recommend freezing this dish as the pasta will lose a lot of it’s texture, but it still can be done. Allow it to cool completely if doing so, and place in a freezer safe container for up to 3 months.
Common Questions:
A white wine like Pinot Grigio or Sauvignon Blanc would be an excellent wine to pair with this pasta dish for their bright, crisp flavors. Chenin Blanc and even Prosecco would work well with this dish as well!
There are a lot of recipes that cream cheese can be interchanged with ricotta cheese. While you would probably have success using a full fat softened cream cheese in this pasta dish, it would change the flavor and the texture. Cream cheese is much creamier and has more tang while ricotta has a grainier texture.
More PAsta Recipes
Vegetarian
Cherry Tomato Pasta
Dinner
Ground Turkey Stroganoff
Slow Cooker
Crock Pot Creamy Chicken Pasta
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
20 Minute Lemon Ricotta Pasta
Ingredients
- 12 oz. short pasta , rotini, cavatappi, medium shells, penne, etc.
- 15 oz whole milk ricotta cheese
- ½ cup grated parmesan, freshly grated for creamiest sauce
- 3 Tbsp olive oil, separated
- 2 – 3 Tbsp fresh lemon juice
- 1 T lemon zest
- 2 -3 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp sea salt
- ½ tsp cracked pepper
- 3 oz chopped baby spinach
- 1 – 1 ½ c reserved pasta water
Instructions
- Bring a large pot of water to a boil and cook pasta according to package instructions until al dente.
- While waiting for water to boil, whisk together the ricotta, lemon juice, 2 tablespoons olive oil, lemon zest, and seasoning to a small bowl.
- While the pasta is boiling, heat a medium saucepan to medium heat. Add the remaining tablespoon of olive oil. Once glistening, add the garlic and sauté until fragrant for about one minute. Before your drain your pasta, scoop out at least a cup and a half of pasta water and reserve it for the sauce!
- Add the lemon ricotta mixture to the sauce pan and allow it to heat up, whisking occasionally. Add about 1/2 cup of the reserved water water to thin the sauce out slightly and this will also help coat the pasta with the sauce. Go a touch thinner than you prefer as it will thicken slightly when you toss with the pasta and heat.
- When pasta is ready, drain and add back to the pot along with spinach over top. Pour the lemon ricotta sauce over the pasta and spinach.
- Toss the pasta with the sauce and allow it to coat evenly while also wilting the spinach. You can add more pasta water if it seems to thick. Adjust seasoning to taste and you are ready to serve!
- Serve with freshly grated parmesan and chopped parsley or basil on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shop this Post:
Buy Now → 
Buy Now → 
Buy Now → 
Made your recipe tonight for dinner and to my surprise my husband really liked it! He’s not much on pasta side dishes but…this one is a keeper. Thank you
I love hearing this, Linda! Thank you!
This recipe is a keeper. We both loved it.
So wonderful to hear!
Just made this dish. Made just half of recipe,two meals for me. Delish!!! A repeat!
Love that making half worked out well. Thanks Claire, glad you enjoyed it!
Can this be frozen for any amount of time?
Hi Renita! I haven’t frozen this one as I don’t usually think frozen pasta recipes like this don’t do well. However, if you cook the pasta just under Al dente, you may be able to freeze it and have good good results. The pasta will get really mushy if it’s cooked much more.
Made this tonight for some friends. Out of all the different recipes, I found the proportions to be the best here! I roasted asparagus & broccoli with evoo + s&p + lemon juice and added it in along with grilled chicken thighs. And lots of red pepper flakes! Yummmm!
Yum!! Sounds like the best dinner with friends if you ask me!
I don’t have spinach but I do have frozen peas. I never use “Italian” seasoning but this recipe doesn’t really need it. It doesn’t need garlic, for that matter. I’m thinking of using za’atar and maybe some extra sumac instead of the garlic and Italian seasoning blend, with frozen peas stirred into the sauce to just to thaw them out. Yeah, that’s the ticket!
I find the garlic and Italian seasoning really make this recipe, but the spinach is certainly not needed. Adjust to your liking and enjoy!
The comfort factor of Mac and Cheese with the nutritional bonus of spinach 🙂 Toddler approved!
Right? Can’t beat that! So happy to hear it is kid approved too!
Absolutely delicious!! I didn’t have spinach but will add next time. I started making my own ricotta and needed a recipe. I love the combination of lemon. I added some home made plain yogurt and as the pasta I was cooking I realized this was a delicious dip!’ Thank you for he recipe. I’ll add chicken next time to ramp up protein 😊
Sounds amazing–homemade ricotta? Yes please!