There’s just something about lemony pasta that feels like sunshine in a bowl!

I started making this lemon ricotta version when I had a tub of ricotta to use up and zero desire to make lasagna.

The combo of creamy cheese, bright citrus, and a little garlic hit all the right notes.

It’s one of those recipes that feels a little fancy but secretly takes 20 minutes and minimal effort.

I like it best with fettuccine but you can use any type of pasta.

Trust me, this one’s an easy win!

Lemon Ricotta Pasta Recipe

This lemon ricotta pasta is creamy, bright, and ready in about 20 minutes.

The ricotta adds richness without being heavy, and the lemon gives it a fresh kick that pairs beautifully with wilted spinach and al dente pasta.

Ingredients:

• 12 oz pasta (spaghetti, linguine, or penne)
• 1 cup whole milk ricotta cheese
• 2 cups fresh baby spinach
• 1 tbsp olive oil
• 1 clove garlic, minced
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/4 cup grated parmesan cheese (optional)
• Salt, to taste
• Black pepper, to taste
• 1/4 cup reserved pasta water

Steps:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds, then stir in the spinach and cook until wilted, about 2 minutes.
3. In a mixing bowl, stir together the ricotta, lemon zest, lemon juice, and parmesan cheese if using. Add salt and black pepper to taste.
4. Add the drained pasta to the skillet with spinach. Turn the heat to low, then stir in the ricotta mixture. Add a splash of reserved pasta water as needed to loosen the sauce and coat everything evenly.
5. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve warm with extra parmesan on top if desired.

Can I Cook Lemon Ricotta Pasta in One Pot?

Yes, you can, but with a little tweak.

Cook the pasta first, then drain it and use the same pot to mix everything together while it’s still warm.

That way, the ricotta melts into a creamy sauce without needing a separate pan.

Just make sure to save a bit of that starchy pasta water before draining (it helps the sauce come together).

One pot, fewer dishes, still delicious!

Lazy Girl Dinner: Lemon Ricotta Edition

Lemon ricotta pasta is one of those meals that feels like you tried way harder than you actually did.

It’s fresh, creamy, and ridiculously easy to throw together after a long day.

Add some greens, a little zest, maybe a glass of wine, and you’ve got yourself a weeknight win.

Lemon Ricotta Pasta

Creamy ricotta meets bright lemon and spinach in this easy weeknight pasta. It’s light, zesty, and tastes like summer in a bowl.

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Ingredients

  

• 12 oz pasta spaghetti, linguine, or penne
• 1 cup whole milk ricotta cheese
• 2 cups fresh baby spinach
• 1 tbsp olive oil
• 1 clove garlic minced
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/4 cup grated parmesan cheese optional
• Salt to taste
• Black pepper to taste
• 1/4 cup reserved pasta water

Instructions

 

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
• While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds, then stir in the spinach and cook until wilted, about 2 minutes.
• In a mixing bowl, stir together the ricotta, lemon zest, lemon juice, and parmesan cheese if using. Add salt and black pepper to taste.
• Add the drained pasta to the skillet with spinach. Turn the heat to low, then stir in the ricotta mixture. Add a splash of reserved pasta water as needed to loosen the sauce and coat everything evenly.
• Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve warm with extra parmesan on top if desired.