This lemon ricotta pasta is light, creamy, and full of fresh flavour – the kind of dish that feels effortlessly elegant but takes barely 20 minutes to pull together. The ricotta creates a silky, comforting base, brightened by zesty lemon and lifted with fresh spinach.
It’s a perfect weeknight option when you want something that feels wholesome yet indulgent, and it works just as well for lunch as it does for dinner.
If you like bright, creamy pasta dishes, you might also enjoy my Creamy Prawn and Chorizo Pasta – bold flavours and ready in under 30 minutes.
🍴 Tools You’ll Need
Frying pan – For gently cooking garlic and wilting spinach without burning. A non-stick option like this works well.
Saucepan – For boiling pasta. A medium-sized pot like this will do the job nicely.
Colander – To drain your pasta quickly and easily. A heatproof colander like this one works well.
Tongs or pasta fork – For mixing the pasta evenly through the sauce. Something like this gives you more control.
🍷 Wine Pairing
A bright, citrusy pasta like this pairs beautifully with a crisp Pinot Grigio – its clean acidity complements the lemon and cuts through the richness of the ricotta. For something a little rounder, try a Vermentino, which brings gentle fruit and herbal notes that sit nicely alongside the spinach and garlic.
Browse wine options on Amazon:
Search for Pinot Grigio
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Lemon Ricotta Pasta with Spinach and Garlic
Ingredients
- 180 g pasta fusilli, penne or spaghetti all work
- 1 tbsp olive oil
- 2 garlic cloves finely chopped
- 100 g fresh spinach
- 150 g ricotta cheese
- Zest and juice of 1 lemon
- 30 g Parmesan grated (plus extra to serve)
- Salt and black pepper to taste
Instructions
- Meanwhile, heat the olive oil in a non-stick frying pan and gently cook the garlic for 1–2 minutes until fragrant but not browned.
- Add the spinach and cook for 2–3 minutes until wilted.
- Turn off the heat and stir in the ricotta, lemon zest, juice, and Parmesan. Add a splash of pasta water to loosen the sauce.
- Toss the drained pasta into the pan and mix with tongs until coated in the sauce, adding more pasta water if needed. Season to taste.
- Serve with extra Parmesan and cracked black pepper.
Top Tips for this Lemon Ricotta Pasta
Use the pasta water – it helps loosen the ricotta and create a silky, clinging sauce.
Don’t overcook the garlic – it should be soft and fragrant, not browned or bitter.
Zest the lemon before juicing – it’s much easier and you’ll get more flavour.
Add peas or courgette – for extra colour and veg, they work really well with the lemony base.
