Lemon Ricotta Pasta
Updated Feb 17, 2026
This easy lemon ricotta pasta combines ricotta, fresh lemon juice and zest, garlic, olive oil, and spinach with hot pasta for a simple 20-minute meal.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Lemon Ricotta Pasta is soo good!
I’m always up for pasta, but I don’t always want a big red sauce situation. Sometimes I just want something that feels lighter but still creamy, and lemon ricotta pasta is usually where I land. It’s basically just spaghetti noodles tossed with a lemon-ricotta mixture and a splash of pasta water (this is the secret to getting the sauce to actually coat the noodles instead of sitting in clumps). The lemon keeps it from feeling heavy, the ricotta makes it creamy without a ton of effort, and it’s done in about 20 minutes. This lemon ricotta pasta is the kind of dinner I make when I’m hungry and don’t feel like overthinking it.
Lemon Ricotta Pasta Ingredients
- Spaghetti: I always have spaghetti in my pantry! But you’re welcome to sub in a different shape of pasta, if you like.
- Ricotta: I like to go for whole milk ricotta, but any kind will do. You can also use cottage cheese instead of ricotta; you’ll need about 1 and 3/4s cup of cottage cheese. You can make it an even 2 cups, just use less pasta water.
- Parmesan: Grate your parmesan fresh if you can! And if you don’t have any on hand, Pecorino Romano will also work.
- Olive oil: I love the taste of olive oil in this lemon ricotta pasta, but you can use any type of cooking oil you like. Just make sure it is neutral-tasting.
- Garlic: You need peeled, whole garlic cloves here. Don’t bother chopping them up! The blender will do it for you.
- Lemon: You’ll use the zest and the juice for this pasta sauce, so make sure you’re using a fresh, bright yellow lemon. See my tips on how to zest a lemon.
- Red pepper flakes: These add just a little heat. You can leave them out, though.
- Baby spinach: These smaller, more tender leaves wilt quickly in the pasta! But you’re welcome to sub in a different leafy green, if you like. Frozen peas are also good here!
How to Make Lemon Ricotta Pasta
Lemon Ricotta Pasta Recipe
Video
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
- 1 (5-ounce) container baby spinach
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
- In a high speed blender, combine the ricotta, Parmesan, olive oil, garlic, lemon juice and zest, salt, pepper and red pepper flakes. Process for 1 to 2 minutes, or until very smooth.
- Add the ricotta mixture, ½ cup of reserved pasta water and spinach to the cooked pasta. Set over low heat and cook until the pasta has absorbed some of the cream sauce and the baby spinach has wilted, about 2 minutes. Add more pasta water as needed until you reach your desired consistency.
- Serve with more grated Parmesan, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Cook your pasta al dente. Al dente pasta will have a nice bite to it even after it’s been tossed in the warm sauce. You don’t want it to become soggy after a few minutes in the sauce!
- Don’t rinse your pasta after cooking. You want to toss your hot pasta with the sauce without letting it cool! I recommend draining it, then immediately adding it back to the pot and tossing it quickly (and thoroughly) with the sauce.
Serving Ideas
- Add a side salad. This creamy pasta tastes so good with a fresh salad, like my garden salad, my kale Caesar salad, or my broccoli salad.
- Serve with bread. I love this lemon ricotta pasta with bread. Try my cheesy garlic bread, my garlic knots, or my simple dinner rolls.
- Make an extra veggie dish. If you’re not in the mood for a fresh salad, try a cooked veggie side! I love this pasta with brussel sprouts, grilled carrots, or baked asparagus.
FAQs
My pasta sauce came out to too thick. What can I do to fix it?
If your sauce is too thick, add more of the reserved pasta water (a little at a time) until you reach your desired consistency. The starchy pasta water helps thin the sauce without making it watery. And if you don’t have any more pasta water left, you can add a splash of milk.
If the sauce isn’t where you’d like it flavor-wise, try adding a bit more salt, pepper, or Parmesan cheese. Sometimes, a little extra seasoning can make a big difference! You can also add a pinch more of the crushed red pepper flakes for a bit of heat.
Comments
This pasta is great for nights whenI don’t want a heavy pasta. It’s light and I now am a fan of ricotta in pasta. It tastes delicious and I will have it for many evenings to come!
This recipe was absolutely heavenly. The combo of lemon, ricotta, and spinach soooo delish. I also added about 1/4 cup of fresh grated Asiago and it was so good. Thank you so much for sharing this recipe. 😊
Adding fresh grated Asiago sounds SO good! I’m so glad you enjoyed the combo of the lemon, ricotta, and spinach, too. Thanks for sharing your notes, Melissa!
You’re most welcome. Definitely going to try more of your recipes real soon. Have a lovely and blessed week. 😊
See All Comments