🍋🧀 Lemon Ricotta Pasta with Spinach – Mediterranean Style
Creamy, bright, and effortlessly elegant, this Lemon Ricotta Pasta with Spinach is a fresh Mediterranean-inspired dish that comes together in under 30 minutes. Light yet comforting, it’s perfect for weeknights or a sunny weekend meal.
🌿 Description
This pasta is all about balance: creamy ricotta replaces heavy cream, lemon zest and juice add freshness, and olive oil, garlic, and spinach bring classic Mediterranean flavor. The result is a silky, lemon-kissed sauce that clings beautifully to pasta—simple, nourishing, and satisfying.
📝 Ingredients (Serves 4)
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12 oz (340 g) pasta (rigatoni, penne, or spaghetti)
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1 tbsp extra-virgin olive oil
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3 garlic cloves, minced
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4 cups fresh spinach
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1 cup whole-milk ricotta cheese
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Zest of 1 lemon
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Juice of ½–1 lemon (to taste)
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¼ cup grated Parmesan cheese
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Salt & freshly ground black pepper, to taste
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¼ tsp red pepper flakes (optional)
Optional add-ins
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Fresh basil or parsley
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Toasted pine nuts or walnuts
👩🍳 Instructions
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Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain. -
Sauté garlic & spinach
In a large skillet, heat olive oil over medium heat. Add garlic and cook 30 seconds until fragrant. Add spinach and cook until just wilted. -
Make the ricotta sauce
In a bowl, whisk ricotta, lemon zest, lemon juice, Parmesan, salt, pepper, and red pepper flakes. -
Combine
Add cooked pasta to the skillet with spinach. Lower heat and stir in ricotta mixture. Add reserved pasta water a little at a time until silky and coated. -
Finish & serve
Taste and adjust seasoning. Garnish with herbs, extra Parmesan, and nuts if desired. Serve immediately.
🍽 Serving Suggestions
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Pair with a Mediterranean cucumber-tomato salad
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Serve alongside grilled chicken, shrimp, or salmon
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Enjoy with crusty olive oil bread
❓ Q & A
Q: Can I use part-skim ricotta?
A: Yes, but whole-milk ricotta gives the creamiest texture. Add a bit more pasta water if using part-skim.
Q: How do I prevent the sauce from drying out?
A: Always reserve pasta water—it helps loosen and emulsify the ricotta sauce.
Q: Can I make this vegan?
A: Use dairy-free ricotta and nutritional yeast instead of Parmesan.
Q: What protein goes well with this dish?
A: Grilled chicken, shrimp, chickpeas, or white beans pair beautifully.
Q: Can I reheat leftovers?
A: Yes—reheat gently with a splash of water or milk to restore creaminess.
