Lemon Ricotta Pasta with Spinach

This lemon ricotta pasta is a simple weeknight dinner of spaghetti tossed with a creamy no-cook sauce of whole milk ricotta, Parmesan, olive oil, garlic and fresh lemon, plus a big handful of baby spinach wilted right into the hot noodles. A splash of starchy pasta water turns the ricotta silky, so it clings to every strand. It comes together in about 20 minutes, with the sauce mixed in the serving bowl while the pasta boils.

Why You’ll Like This Lemon Ricotta Pasta

There is no sauce to simmer and no extra pan to wash. The ricotta mixture waits in a large bowl, the hot spaghetti and spinach go straight in, and a little pasta water brings it all together. Lemon zest and juice keep the creamy sauce light and bright, while Parmesan adds a salty, nutty depth.

• About 20 minutes: the sauce is ready before the pasta is done.
• No-cook sauce: just whisk it together in a bowl.
• Greens built in: baby spinach wilts in seconds from the heat of the pasta.

Ingredients for Lemon Ricotta Pasta

For the Lemon Ricotta Sauce

• 15 oz whole milk ricotta
• 1 1/2 cups finely shredded Parmesan, plus more for garnish
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest, plus more for garnish
• 1 tsp grated garlic (about 2 small cloves)
• 1/2 tsp salt
• 1/4 tsp freshly cracked black pepper, plus more for garnish

For the Pasta

• 1/2 lb spaghetti
• About 2 quarts water and 2 tsp salt, for cooking the pasta
• 5 oz fresh baby spinach (about 4 to 4 1/2 cups)

You will need a large pot, a large mixing or serving bowl, a whisk, tongs and a heatproof measuring cup for the pasta water. Serves about 4.

Ingredient Notes

The ricotta: Whole milk ricotta makes the creamiest, richest sauce. Part-skim works but can turn a little grainy. If your ricotta looks very wet, drain it in a fine sieve for 10 minutes first.

The Parmesan: Finely shredded or grated Parmesan melts smoothly into the warm pasta. Thick shreds can clump, so grate it fine.

The lemon: Zest the lemon before juicing it. The zest carries most of the lemon aroma, while the juice adds tang.

The spinach: Tender baby spinach wilts almost instantly. Larger spinach leaves should be stemmed and roughly chopped.

How to Make Lemon Ricotta Pasta

Step by Step

1. Boil the water. Bring about 2 quarts of water to a boil in a large pot and add 2 teaspoons of salt.
2. Make the sauce. While the water heats, add the ricotta, Parmesan, olive oil, lemon juice, lemon zest, grated garlic, salt and pepper to a large bowl. Whisk until smooth and creamy.
3. Cook the spaghetti. Add the spaghetti to the boiling water and cook according to the package directions until al dente.
4. Save pasta water. Before draining, scoop out 1 cup of the starchy cooking water and set it aside.
5. Wilt the spinach. Add the spinach to the pot during the last 30 seconds of cooking, pushing it under the water, then drain the pasta and spinach together. Or drain the pasta first and toss the spinach with the hot noodles until it wilts.
6. Toss with the sauce. Add the hot spaghetti and spinach to the bowl of ricotta sauce. Pour in about 1/4 cup of the reserved pasta water and toss with tongs. Keep adding pasta water a splash at a time until the sauce is creamy and coats the noodles.
7. Taste and serve. Taste and add more salt, pepper or lemon juice if needed. Divide among bowls and top with extra Parmesan, lemon zest and cracked black pepper. Serve right away.

Tips for the Best Lemon Ricotta Pasta

Do Not Skip the Pasta Water

Starchy pasta water is what turns thick ricotta into a smooth, glossy sauce. Save more than you think you need; leftovers can loosen the pasta later.

Toss While the Pasta Is Hot

The heat of freshly drained spaghetti warms the ricotta and melts the Parmesan. Waiting too long makes the sauce stiff and clumpy.

Grate the Garlic Finely

Because the sauce is not cooked, finely grated garlic blends in evenly instead of leaving sharp raw bites.

Add Lemon Gradually

Lemons vary in strength. Start with the listed amount, taste after tossing, and add more juice only if you want it brighter.

Serve Right Away

Ricotta sauce thickens as it cools. Serve the pasta as soon as it is tossed, and loosen it with a splash of warm pasta water if it tightens.

Variations

• Peas: add 1 cup frozen peas to the pot with the spinach.
• Basil: tear in a handful of fresh basil right before serving.
• Chili heat: sprinkle red pepper flakes over each bowl.
• Toasted crumbs: top with breadcrumbs toasted in olive oil for crunch.
• Arugula or kale: swap the spinach for baby arugula or finely chopped baby kale.
• Different pasta: linguine, fettuccine, rigatoni or shells all work well with the creamy sauce.
• Add protein: serve with grilled chicken or sautéed shrimp on top.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce firms up as it chills.

Reheating: Warm gently in a skillet over low heat with a splash of water or milk, stirring until creamy again. Microwave in short bursts, stirring in a little water between each.

Freezing: Freezing is not recommended. Ricotta turns grainy once thawed.

Make-ahead: Whisk the ricotta sauce up to 1 day ahead and refrigerate. Let it sit at room temperature while the pasta cooks.

Frequently Asked Questions

Is the ricotta sauce cooked?

No. The sauce is mixed cold, and the hot pasta and pasta water warm it through as you toss. That keeps the ricotta soft and creamy instead of curdled.

Why is my sauce grainy?

Part-skim ricotta, coarse Parmesan, or adding too little pasta water can all cause a grainy texture. Use whole milk ricotta, finely grated cheese, and toss with enough pasta water to make it smooth.

Can I use frozen spinach?

Yes. Thaw about 5 oz frozen spinach and squeeze out as much water as possible, then stir it into the hot pasta before tossing with the sauce.

How do I make lemon ricotta pasta for more people?

Double everything and use a larger pot of water. Mix the sauce in your largest bowl so there is room to toss the pasta.