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 dish that’s bright, creamy, and incredibly comforting all at once, you’re in the right place! This Lemon Ricotta Pasta Recipe is one of those hidden gems I stumbled upon, and it has completely changed my weeknight dinner game. It’s fresh, satisfying, and best of all, comes together super fast—no fancy ingredients, just simple pantry staples with a zesty twist that wakes up your taste buds. Trust me, once you try this, it’ll quickly become a go-to favorite in your kitchen too.

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Why You’ll Love This Recipe

Quick & Easy: Ready in just about 20 minutes, perfect for busy weeknights when you want something delicious without the fuss.
Fresh & Flavorful: Lemon zest and juice give it a refreshing zing that brightens the creamy ricotta sauce beautifully.
Vegetarian Friendly: This recipe is hearty and satisfying without any meat—my family goes crazy for it!
Customizable: Easy to tweak with your favorite greens or add a little kick with red pepper flakes.

A white bowl filled with creamy pasta, layered with spaghetti mixed evenly with fresh green spinach leaves, and slices of bright yellow lemon placed on top around the sides. The sauce looks smooth and thick, coating the pasta well. Small bits of grated cheese are sprinkled over the dish, adding texture and light contrast. A woman's hand is holding a white fork twirling some spaghetti in the upper part of the image. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this Lemon Ricotta Pasta Recipe come together to create a luscious, silky sauce that clings to every strand of pasta. I always recommend using good-quality parmesan and fresh lemons—they really make the flavor pop and take this simple dish to the next level.

Spaghetti (or pasta of choice): I love spaghetti here because it holds the creamy sauce perfectly, but feel free to swap in your favorite shape.
Whole-milk ricotta: The star of the show—rich and creamy, it creates that dreamy base for the sauce.
Freshly grated Parmesan cheese: Adds savory depth; freshly grated always melts better.
Olive oil: Smooths out the ricotta and adds a subtle fruity richness.
Garlic cloves: Just a couple for that warm, aromatic base—don’t skip ’em!
Lemon (zest and juice): Fresh lemon juice and zest provide bright acidity to balance the creaminess.
Salt and black pepper: Essential for seasoning—don’t forget to salt your pasta water well.
Crushed red pepper: A gentle kick that wakes up your palate without overpowering.
Baby spinach: Adds a fresh, green pop and wilts perfectly into the creamy sauce.

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

One of the things I absolutely love about this Lemon Ricotta Pasta Recipe is how easy it is to make it your own. Sometimes I like to add extra veggies or switch up the greens depending on what’s in season or what I have in the fridge.

Variation: Swap baby spinach for arugula or kale for a peppery or hearty green—each brings a slightly different flavor and texture. I discovered this trick when I wanted a bit more bite to contrast the smooth sauce.
Variation: Add toasted pine nuts or walnuts on top for crunch and a nutty note—it’s amazing for texture contrast.
Variation: For a vegan twist, substitute ricotta with a tofu or cashew-based ricotta; just adjust the seasoning to keep that zesty punch.
Variation: If you like it spicy, increase the crushed red pepper flakes or add a dash of hot sauce—my family loves the added heat!

How to Make Lemon Ricotta Pasta Recipe

Step 1: Cook Pasta to Perfect Al Dente

Bring a large pot of salted water to a roaring boil—don’t skimp on the salt here, it’s key for flavor. Add your pasta and cook until al dente, following the package instructions closely. I always taste test a minute before the indicated time; you want it tender but with a slight bite. Before draining, be sure to scoop out and reserve about 1 cup of that starchy pasta water—it’s pure gold for adjusting your sauce’s texture later.

Step 2: Blend Your Dreamy Ricotta Sauce

In a high-speed blender or food processor, combine the ricotta, freshly grated parmesan, olive oil, garlic cloves, lemon zest and juice, salt, black pepper, and crushed red pepper flakes. Process for 1 to 2 minutes, or until the sauce is incredibly smooth and creamy. This blending step is a game-changer—it creates a velvety texture that coats the pasta beautifully.

Step 3: Marry It All Together

Return your drained pasta to the pot and pour in the ricotta sauce along with half a cup of that reserved pasta water. Toss everything over low heat gently. Add in the baby spinach and cook for about 2 minutes, stirring until the spinach just wilts and the pasta has soaked up some of the creamy sauce. Add more reserved pasta water a little at a time until you reach your ideal sauce consistency—whether you like it saucy or a bit saucier like me!

Step 4: Serve and Garnish

Dish it out onto your favorite plates and don’t be shy about sprinkling extra parmesan on top. It adds that lovely salty finish and a bit of texture. If you want, drizzle a hint more olive oil or fresh cracked black pepper right before serving. Done and delicious!

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Pro Tips for Making Lemon Ricotta Pasta Recipe

Reserve Pasta Water: This is your secret weapon for loosening the sauce without watering down flavor—starchy water helps everything cling perfectly to the pasta.
Use Fresh Lemon: Bottled lemon juice just doesn’t compare—fresh zest and juice brighten the whole dish and make a world of difference.
Blend Until Silky: Take your time blending the ricotta sauce; the smoother it is, the better it coats your pasta and melts in your mouth.
Don’t Overcook Spinach: Add it last and cook just until wilted so it stays vibrant and fresh-looking.

How to Serve Lemon Ricotta Pasta Recipe

A white bowl full of creamy spaghetti, mixed with light green spinach leaves evenly spread through the noodles, topped with grated cheese and a sprinkle of black pepper, with a small bright yellow lemon wedge resting on the right side, and a silver fork twisting some pasta near the edge; above it, a light-colored pot contains more of the same creamy spaghetti with visible spinach pieces. The setting is on a white marbled surface with a beige cloth napkin to the left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually reach for a little extra freshly grated parmesan because, well, why not? A sprinkle of fresh cracked black pepper or a few red pepper flakes adds just the right kick. Sometimes I’ll zest a little extra lemon on top for that double citrus punch—it’s surprisingly addicting and looks festive too!

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed in lemon vinaigrette to echo the pasta’s brightness. Roasted vegetables or a simple garlic bread are also fantastic companions if you want to round out the meal and keep it cozy.

Creative Ways to Present

For special dinners, I love serving Lemon Ricotta Pasta in big shallow bowls with a fresh herb garnish like basil or parsley. A drizzle of high-quality olive oil over the top right before serving elevates it instantly. I’ve even twirled individual servings on spoons for a fun appetizer platter at parties—guests were intrigued and loved the creamy, zesty bites!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so just add a splash of pasta water or milk when reheating to bring back that luscious creaminess. It reheats surprisingly well, making it a great option for next-day meals.

Freezing

Freezing this pasta isn’t my first choice because the ricotta sauce can change texture a bit after thawing, but if you need to, freeze the pasta and sauce separately in airtight containers. Thaw overnight in the fridge and reheat gently on the stove with a bit of added liquid to refresh the creaminess.

Reheating

To get leftovers tasting like fresh, reheat them on low heat in a skillet with a splash of reserved pasta water or milk. Stir continuously until warmed through and creamy, which helps avoid drying out or curdling.

FAQs

Can I use different pasta for this Lemon Ricotta Pasta Recipe?

Absolutely! While spaghetti works great for coating with the creamy sauce, any pasta shape you like—from penne to fusilli—will work well. Just make sure to adjust cooking times accordingly.
Is whole-milk ricotta necessary for the sauce?

Whole-milk ricotta lends richness and creaminess that makes the sauce luxurious. You could try part-skim, but the texture might be less smooth and creamy. I recommend whole-milk for best results.
Can I make this recipe ahead of time?

Yes! You can prepare the ricotta sauce in advance and store it in the fridge for up to 2 days. When ready, cook your pasta fresh and toss everything together. This saves time and keeps the pasta from getting mushy.
How spicy is this Lemon Ricotta Pasta Recipe?

It has a mild heat from the crushed red pepper flakes that adds just a gentle kick. You can always adjust the amount to your preference or omit entirely for no heat.
Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan melts smoother and has better flavor, so I highly recommend grating it yourself. But if you’re in a pinch, pre-grated works—just keep an eye on texture.

Final Thoughts

When I first tried this Lemon Ricotta Pasta Recipe, I was blown away by how something so simple could taste so fresh, creamy, and utterly satisfying. It’s become my go-to when I want a fuss-free meal that still feels special. Whether you’re whipping this up for a quick solo dinner or feeding a hungry crowd, it never disappoints. Give it a try, and I bet it’ll become a kitchen staple for you too—it simply hits all the right notes every single time.