Creamy Lemon Ricotta Pasta with Spinach
A simple pasta dish with fresh ricotta, lemon zest, and wilted spinach, finished with a velvety sauce that clings to every strand. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs ounces spaghetti, tablespoons olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 4 cloves, minced garlic
- 1 cup ricotta cheese
- 1, zest and juice lemon
- 3 cups, fresh spinach
- 1/4 cup, chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pasta water
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 ounces spaghetti and cook for 8 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Stir in 1 cup ricotta cheese, 1 lemon's zest and juice, 3 cups fresh spinach, 1/4 cup chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes until spinach wilts and mixture thickens slightly.
- Step 4: Add drained spaghetti to skillet with 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until sauce coats pasta evenly and becomes creamy.
- Step 5: Adjust seasoning with additional salt and pepper if needed, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Lemon Ricotta Pasta with Spinach take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Lemon Ricotta Pasta with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces spaghetti from drying out.
Can I substitute ingredients in Creamy Lemon Ricotta Pasta with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Lemon Ricotta Pasta with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Lemon Ricotta Pasta with Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
