Name: 10-Minute Lemon Ricotta Pasta with Spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 8 oz pasta (spaghetti, fettuccine, penne, or fusilli); 3/4 cup whole milk ricotta cheese; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 2 cups fresh baby spinach; 1/4 cup grated Parmesan cheese; 1 tbsp olive oil; Salt and pepper to taste; 1 garlic clove, minced (optional)

10-Minute Lemon Ricotta Pasta with Spinach

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I make this lemon ricotta pasta when I need a quick, comforting meal that feels fresh and vibrant. The creamy ricotta blends with zesty lemon and tender spinach to create a luscious, flavorful pasta dish ready in just 10 minutes.

Why You’ll Love This Recipe

I love how fast this dish comes together—perfect for busy weeknights or lazy lunches. It’s creamy but still light, thanks to the lemon, and packs in greens with the spinach. The simplicity means fewer dishes and ingredients, but the flavor is anything but basic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (spaghetti, fettuccine, or short pasta like penne)
Whole milk ricotta cheese
Fresh lemon juice and zest
Fresh spinach (baby spinach works best)
Grated Parmesan cheese
Olive oil
Salt and pepper
Garlic (optional)

Directions

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of pasta water before draining.
While pasta cooks, whisk together ricotta, lemon zest, lemon juice, salt, and pepper in a large bowl.
In the last minute of cooking, add spinach to the pot to wilt slightly.
Drain pasta and spinach, then toss immediately with the ricotta mixture. Add reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
Stir in Parmesan and drizzle with olive oil before serving. I sometimes add a bit of minced garlic or red pepper flakes for extra flavor.

Servings and Timing

Serves 2 to 3 people
Prep time: ~5 minutes
Cook time: ~10 minutes
Total time: ~10 to 15 minutes

Variations

Add peas, cherry tomatoes, or sautéed zucchini for extra veggies.
Use arugula instead of spinach for a peppery bite.
Mix in cooked shrimp or grilled chicken for added protein.
Swap ricotta with cottage cheese or a vegan ricotta alternative.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of water to bring back the creaminess.

10-Minute Lemon Ricotta Pasta with Spinach

FAQs

Can I Make This Ahead?

I prefer it fresh, but I’ve made it a few hours ahead and reheated gently with good results.

What Pasta Works Best?

I like long noodles like spaghetti or linguine, but penne and fusilli also hold the sauce nicely.

Is It Good Cold?

Yes! It makes a great cold pasta salad. I just add a touch more lemon juice before serving.

Can I Use Frozen Spinach?

I can, but I make sure it’s well-drained and add it after cooking the pasta.

How Do I Make It Vegan?

I use vegan ricotta and skip the Parmesan or use a plant-based version. It still turns out creamy and delicious.

Conclusion

This 10-minute lemon ricotta pasta with spinach is my go-to when I want something quick, fresh, and satisfying. With just a handful of ingredients and barely any prep, it delivers creamy, lemony goodness in every bite.