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Lemon ricotta pasta with spinach in a white bowl with parmesan and lemon zest

10 Minute Lemon Ricotta Pasta With Spinach

A silky, bright lemon ricotta pasta with wilted spinach, fresh garlic, and parmesan. Made in 10 minutes using the cleverness of hot pasta water to create a creamy no-cream sauce.
Print Recipe
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients

Ingredients
  • 12 oz pasta rigatoni, linguine, penne, or spaghetti — your choice
  • 1 cup whole milk ricotta full-fat for the creamiest sauce
  • 3 cups fresh baby spinach packed — wilts down dramatically
  • 3 cloves garlic finely minced
  • 2 tbsp extra virgin olive oil plus more for drizzling to serve
  • 1 tsp fresh lemon zest about 1 large lemon
  • 2 tbsp fresh lemon juice plus more to taste
  • 1/2 cup freshly grated parmesan plus more for serving
  • 1 cup reserved pasta water hot — reserve before draining, use as needed
  • 1 pinch red pepper flakes optional
  • 1/2 tsp salt plus more for pasta water
  • 1/4 tsp black pepper plus more for serving

Equipment

  • Large pot for pasta
  • Wide skillet or sauté pan
  • Microplane for zesting
  • Tongs

Method

  1. Cook pasta in generously salted boiling water until just al dente. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, heat olive oil in a wide skillet over medium heat. Add garlic and red pepper flakes and sauté 60-90 seconds until fragrant.
  3. Add lemon zest and stir for 30 seconds. Add baby spinach and toss until wilted, about 60 seconds.
  4. Add the ricotta to the pan and stir to combine with the garlic, lemon, and spinach.
  5. Add the drained pasta directly to the skillet. Add lemon juice and pasta water a few tablespoons at a time, tossing constantly, until the sauce is silky and coats the pasta.
  6. Add parmesan and toss again. Taste and adjust seasoning with salt, pepper, and more lemon juice.
  7. Divide between bowls immediately. Top with extra parmesan, black pepper, and a drizzle of olive oil.

Notes

Salt the pasta water generously. Reserve pasta water BEFORE draining — it's essential. Work quickly and serve immediately for the silkiest sauce. Add pasta water gradually until the sauce coats the pasta without pooling.