Simple, creamy, and refreshingly bright, this Lemon Ricotta Pasta is an effortless 20-minute meal. A cozy bowl of pasta tossed in a silky ricotta sauce with a pop of lemon—perfect for weeknights or casual dinners. Serve with crusty bread and a salad for a complete meal.
This recipe has quickly become a favorite here, taking over where other creamy pastas once reigned. Its bright lemon flavor balances the richness of ricotta and parmesan for a satisfying yet light pasta dish.
If you enjoy creamy, comforting dishes, try other favorites like risotto, lemon chicken orzo soup, or creamy orzo with chicken for more easy weeknight options. Lemon works beautifully across sweet and savory recipes—think lemon dill salmon, creamy skillet lemon chicken, or lemon sugar cookies for dessert.
Why You Will Love This Lemon Ricotta Pasta Recipe
- Ready in about 20 minutes. Aside from whisking the sauce and boiling the pasta, this dish is mostly toss-and-serve—minimal effort, maximum flavor.
- Few ingredients required. The recipe uses pantry-friendly staples and comes together with under ten main ingredients.
- Greens add nutrition and color. Fresh baby spinach adds vitamins and a lovely green contrast to the creamy sauce.
- Lemon and ricotta are a perfect match. The bright citrus lifts the creamy, slightly grainy texture of ricotta for a balanced, delicious sauce.
Ingredients Notes
- pasta: Short shapes like cavatappi, rotini, bow ties, fusilli, or penne hold the sauce well. Use your favorite.
- ricotta: Whole-milk ricotta yields the richest texture, but part-skim works if you prefer.
- parmesan cheese: Freshly grated parmesan melts best and makes the sauce creamier, though pre-grated will still work.
- garlic: Use 2–3 cloves minced; adjust to taste after tossing the pasta with the sauce.
- spinach: Fresh baby spinach works best. If using frozen, thaw and squeeze out excess water before adding.
- Italian seasoning: A ready blend is convenient, but a mix of oregano, basil, thyme, or marjoram is fine too.
Variations and Optional Add-Ins
- Add cubed pan-seared or grilled chicken, or use rotisserie chicken for convenience.
- Toss in sliced Italian sausage for a heartier meal.
- Sprinkle red pepper flakes for a subtle heat.
- Stir in 1/3 cup chopped fresh basil or other herbs for extra freshness.
- Swap greens—arugula or kale works well instead of spinach.
- Add sun-dried tomatoes and toasted pine nuts for texture and flavor.
Step-by-Step Instructions
Step 1: Bring a large pot of salted water to a boil. While waiting, whisk together ricotta, lemon juice, 2 tablespoons olive oil, lemon zest, and Italian seasoning in a small bowl.
Step 2: Cook pasta until al dente according to package directions. Before draining, reserve at least 1 to 1½ cups of the starchy pasta water to adjust the sauce.
Step 3: While the pasta cooks, heat a medium saucepan over medium heat with the remaining 1 tablespoon olive oil. Add the garlic and sauté until fragrant, about one minute.
Step 4: Add the ricotta-lemon mixture to the pan and warm gently, whisking occasionally. Add about 1/2 cup reserved pasta water to thin the sauce; add more if needed. The sauce should be slightly thinner than your final preference, as it will thicken when mixed with pasta.
Step 5: Drain the pasta and return it to the pot. Top with the chopped spinach, then pour the warm lemon-ricotta sauce over everything.
Step 6: Toss the pasta until the sauce coats evenly and the spinach wilts. Add reserved pasta water if the sauce is too thick. Taste and adjust salt, pepper, or lemon as needed. Serve topped with freshly grated parmesan and chopped parsley or basil.
Recipe Tips
- Leftovers: Store in an airtight container for 4–5 days. When reheating, stir in a splash of milk, cream, or olive oil to revive the sauce.
- Don’t skip the reserved pasta water: Its starch helps emulsify and thin the sauce. If you forget it, a quick substitute is 1 cup cold water mixed with 1/4 tsp cornstarch and 1/4 tsp salt, microwaved briefly and stirred until combined.
- Short on time? Use pre-cooked pasta pouches—microwave, toss with spinach, and finish in the sauce for a faster meal.
Storage
Store leftovers in an airtight container for 4–5 days. Reheat gently and add a splash of cream or olive oil if the sauce has absorbed into the pasta. Freezing is not recommended since the pasta may lose texture, but if needed, cool completely and freeze in a freezer-safe container for up to 3 months.
Common Questions:
Bright, crisp white wines like Pinot Grigio or Sauvignon Blanc pair nicely. Chenin Blanc or a light Prosecco are also good choices to complement the lemon and creamy ricotta.
You can substitute full-fat softened cream cheese, but it will change the flavor and texture—cream cheese is tangier and smoother, while ricotta is lighter and slightly grainy. The result will still be tasty, just different.
More Pasta Recipes
Pasta Salads
Grinder Pasta Salad
One Pot
One-Pot Ground Turkey Pasta
Dinner
Greek Chicken and Orzo
Dinner
Creamy Baked Chicken Orzo
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20 Minute Lemon Ricotta Pasta
Ingredients
- 12 oz. short pasta (rotini, cavatappi, shells, penne, etc.)
- 15 oz whole-milk ricotta cheese
- ½ cup grated parmesan
- 3 Tbsp olive oil, divided
- 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
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Bring a large pot of salted water to a boil and cook pasta until al dente.
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Whisk together ricotta, lemon juice, 2 tablespoons olive oil, lemon zest, and seasoning in a small bowl while water comes to a boil.
-
Reserve at least 1 to 1½ cups of pasta water before draining. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat and sauté garlic until fragrant, about one minute.
-
Add the ricotta mixture to the pan and warm gently, whisking. Add about 1/2 cup reserved pasta water to thin the sauce, adding more as needed.
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Drain pasta, return to the pot, and top with chopped spinach. Pour the warm lemon-ricotta sauce over the pasta.
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Toss until evenly coated and the spinach wilts. Adjust seasoning and serve with grated parmesan and fresh herbs.
Notes
Storage: Store leftovers in an airtight container for up to 4–5 days. Reheat with a splash of cream or olive oil if the sauce seems dry. Freezing is possible but may affect pasta texture—freeze cooled pasta in a safe container for up to 3 months if needed.
Substitute for pasta water: If you forget to reserve pasta water, mix 1 cup cold water with 1/4 tsp cornstarch and 1/4 tsp salt, microwave briefly, and stir until combined to mimic the starchy liquid.
Quick option: Use pre-cooked pasta pouches—heat, toss with spinach, and finish in the sauce to save time.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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