This Lemon Ricotta Pasta is the perfect weeknight dinner! It's simple to make, yet incredibly delicious. Enjoy the creaminess of ricotta cheese combined with lemony zest for a truly unique and delightful dish.
Best of all, it comes together quickly, in only 15 minutes, yet still feels like an indulgence - perfect for busy days!
This easy pasta recipe is perfect for this busy nights when you need a quick dinner win. I love that it requires just minimal effort and uses a lot of fresh ingredients while providing a delicious flavor that my entire family can't get enough of.
My kids love, love, love the creamy lemon ricotta sauce and ask for this creamy pasta frequently.
If you love a good, easy dinner that is super filling, I have some more pasta dishes for you that I bet you will love.
Check out this Creamy Acorn Squash Pasta, a Lemon Orzo Pasta Salad, a fancy Spicy Sausage Pasta recipe, and a family favorite- the Spicy Sausage Kale Pasta.
If you're looking to pair this with a protein option, then check out this Grilled Lemon Chicken.
So many delicious dinner ideas, now where to start?! How about chatting about the ingredients needed to make this creamy and indulgent Lemon Pasta?!
Ingredients Needed
Get more info for all of these necessary ingredients to make this creamy lemon ricotta pasta recipe in the recipe card at the bottom of the post.
- cooked rigatoni or mezzi rigatoni pasta- you can use other pasta if desired. Spaghetti or cappelini would also be great options.
- whole milk ricotta cheese
- shredded parmesan- plus shaved parm for serving
- freshly squeezed lemon juice- keep some fresh lemon juice slices for garnishing
- spinach - you must use fresh baby spinach, not frozen spinach
- herbs and spices- you'll need finely ground black pepper, sea salt, Italian seasoning, onion powder, and garlic powder. Red pepper flakes are optional, but bring a nice heat to the flavor profile
- olive oil while this is optional, it really is helpful in the recipe
How to Make Lemon Ricotta Pasta
Combine lemon juice, ricotta cheese, parmesan cheese and herbs and spices in a large saucepan over medium heat until the cheeses have melted and started to form a creamy sauce.
Stir in fresh spinach and stir occasionally over heat for 5 minutes.
Add cooked pasta to the sauce and toss until all is well coated.
Transfer pasta and sauce to a serving dish and add the optional red pepper flakes, shaved parmesan and fresh squeezed lemon juice for a bright lemon flavor.
Add a drizzle of olive oil on top, if using, and enjoy.
Storage
This pasta is best right after you make it. If you have leftover pasta, you can store it if needed, in the fridge in an airtight container for best results. But they are best when you first make them.
When you want to reheat the pasta, I suggest adding 3-4 Tablespoons of milk to the sauce and stirring it well as you're reheating it a large skillet on the stove over medium heat.
Should I blanch the spinach first?
Blanching can be helpful to help reduce the amount of water it releases.
Boil water on the stove and add the spinach. Let it boil for 1 minute and then remove it from the water and place it in a bowl of ice cold water.
Ring out the spiance leaves in some paper towels or kitchen towels until all the water has been released. You can try other fresh herbs like fresh basil or parsley when garnishing.
Do I have to use spinach?
I love spinach with this spinach with this creamy, delicious pasta dish. But if you don't have any or don't care for it, you can use fresh arugula in its place (but don't blanch it).
What if I don't have ricotta cheese?
Oh no! This dish is pasta with ricotta cheese, but if in a pinch, you can use cottage cheese. But, put it in a food processor first to make it a little smoother before you make the sauce with it.
Can I use low fat ricotta cheese?
No, I do not recommend using low fat ricotta cheese. You want the full fat, whole milk ricotta cheese to get the creamy factor that goes best with this kind of recipe. The creamy ricotta cheese really makes a decadent sauce.
Tips
- By adding in a few more fresh vegetables, you can really make this the perfect meal. Adding some cherry tomatoes would add a nice pop of color and bring a little extra pop of flavor to the lemon ricotta pasta sauce. You could also add some sweet peas, edamame or some bacon pieces (not a vegetable, but still a delicious complimentary ingredient)
- Serve this easy weeknight meal with a nice big, green salad and you'll enjoy every bite of it.
- You can add some cooked chicken to the dish to really round it out and add some additional protein to this great recipe.
- Make your pasta according to the package directions. If you prefer al dente pasta, feel free to cook a little less than the package instructions.
- Fresh squeezed lemon really makes this dish. Do NOT use the stuff from the bottle, you won't get that same oop of fresh, bright, citrus flavor.
📖 Recipe
Lemon Ricotta Pasta
Ingredients
- 1 lb cooked rigatoni or mezzi rigatoni pasta
- 15 oz whole milk ricotta cheese
- 1 cup shredded parmesan plus shaved parm for serving
- ⅓ cup freshly squeezed lemon juice plus slices for garnish
- 10 oz spinach
- 1 teaspoon finely ground pepper
- 1 teaspoon sea salt
- 1 teaspoon italian seasoning
- 1 teaspoon onion powder
- 1 ½ teaspoon garlic powder
- Olive oil optional
- Red pepper flakes optional
Instructions
- Combine lemon juice, ricotta cheese, parmesan cheese and herbs nad spices in a large saucepan over medium heat until the cheeses have melted and started to form a creamy sauce.
- Stir in fresh spinach and stir occasionally over heat for 5 minutes.
- Add cooked pasta to the sauce and toss until all is well coated.
- Transfer pasta and sauce to a serving dish and add the optional red pepper flakes, shaved parmesan and fresh squeezed lemon juice for a bright lemon flavor.
- Add a drizzle of olive oil on top, if using, and enjoy.
Notes
- By adding in a few more fresh vegetables, you can really make this the perfect meal. Adding some cherry tomatoes would add a nice pop of color and bring a little extra pop of flavor to the lemon ricotta pasta sauce. You could also add some sweet peas, edamame or some bacon pieces (not a vegetable, but still a delicious complimentary ingredient)
- Serve this easy weeknight meal with a nice big, green salad and you'll enjoy every bite of it.
- You can add some cooked chicken to the dish to really round it out and add some additional protein to this great recipe.
- Make your pasta according to the package directions. If you prefer al dente pasta, feel free to cook a little less than the package instructions.
- Fresh squeezed lemon really makes this dish. Do NOT use the stuff from the bottle, you won't get that same oop of fresh, bright, citrus flavor.