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    Home » Pasta

    Lemon ricotta pasta (with spinach)

    Published: Oct 31, 2022 · by Nico

    Jump to Recipe

    Here's a 20-minute easy, velvety, creamy lemon ricotta pasta with spinach that you and your family will love. Don't fancy spinach? Replace them with your favorite veggie!

    You can make this recipe for a delicious weeknight dinner with just eight ingredients. The recipe is vegetarian, but you can easily adapt it for vegan guests too.

    Spinach ricotta pasta
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • Serving suggestions
    • More easy pasta recipes
    • More spinach recipes
    • Recipe

    Check out our Easy Pasta Recipes

    This lemon ricotta pasta with spinach is a creamy yet light and veggie-packed recipe with plenty of flavors, a smooth velvety texture, and a fresh and zesty lemon aroma.

    It's inspired by pasta al limone, a classic Italian recipe that is a family favorite for its simplicity and taste.

    To turn this pasta dish into a tasty and nutritious main course, we experimented by adding different vegetables.

    The result is a wonderful combination of colors, textures, and flavors that we are sure you'll love.

    Our favorite is probably creamy ricotta pasta with spinach, a classic combination in Italian cooking that is lovely with pasta.

    If you'd like to try a different veggie, we've got you covered. Scroll down to our "variations" chapter to see how to make this creamy lemon pasta with your favorite vegetable.

    lemon ricotta pasta with peas
    This is a variation of lemon ricotta pasta with peas and thyme.

    Ingredients

    Pasta

    This lemon ricotta pasta works wonderfully with most pasta shapes. We love it with rigatoni because the creamy sauce fills up their hollow shape, and when you bite into them, it's a perfect combination of the sauce's creamy texture and rigatoni's chewy texture.

    Other pasta shapes you can use are farfalle, conchiglie, fusilli, penne, ziti, or long-shaped noodles like spaghetti, linguine, bucatini, fusilli, penne, ziti, and more. You can also use gluten-free pasta.

    You'll also need a large pot of salted water to cook the pasta.

    Spinach (or other veggies)

    Ricotta and spinach are one of the most used combinations of cheese and vegetables in Italian cooking.

    Think about ravioli with spinach and ricotta, cannelloni, and other scrumptious stuffed pasta - they are divine together.

    We recommend using fresh spinach because they look prettier. However, frozen spinach is also okay if you can't find fresh ones.

    You can replace spinach with most vegetables. For example, try frozen peas (cook them with the pasta in the same pot), sautéed asparagus, roasted butternut squash, roasted kabocha squash, roasted cauliflower, roasted mushrooms, and much more.

    In essence, think of this sauce as a base that you can use with most vegetables. If you use another vegetable, you'll need to slightly adjust the cooking time.

    Also, we recommend garnishing the pasta with fresh herbs such as thyme, fresh basil, or parsley.

    Ricotta

    You can use regular Italian whole milk ricotta cheese, which has a milky flavor and smooth texture that is lovely with pasta.

    Or, if you want to keep the recipe dairy-free, use our homemade vegan ricotta.

    Parmesan cheese

    Grated parmesan cheese (Parmigiano Reggiano or Grana Padano) adds a nutty and savory flavor to the ricotta sauce.

    You can substitute pecorino Romano or pecorino Sardo for Parmesan if you want a sharper and more spicy taste.

    To keep the recipe dairy-free, substitute a grated dairy-free cheese for the parmesan.

    Lemon

    A touch of grated lemon zest cuts beautifully through the cheesy and creamy texture and flavors of this lemon ricotta pasta.

    Tip: Only zest the yellow peel of the lemon, the white pith can be bitter.

    Olive oil

    We recommend a good quality extra virgin olive oil with its fruity and nutty flavor.

    Nutmeg

    Nutmeg is optional; it adds a warm and cozy aroma that melds beautifully with the ricotta and the spinach.

    Salt and pepper

    Both the pasta and the sauce need sea salt or kosher salt. Add a few twists of freshly ground black pepper or a pinch of red-pepper flakes.

    Instructions

    Cook pasta and spinach

    Bring a large pot of water to a boil, then add the salt. Wait for the water to boil again, and add the pasta.

    Stir, then halfway through, add the fresh spinach.

    Cook the pasta al dente, as per package instructions. While the pasta cooks, make the sauce.

    Tip: you'll need about 3 quarts (12 cups or 3 Liters) of water and 1 ½ tablespoons (21 grams) of salt for 12 ounces (340 grams) of pasta. 

    Note: if you are using other fresh veggies (kale, broccoli, cauliflower, etc.) or frozen veggies (spinach, peas, cauliflower, etc.), you can still cook them with the pasta, but add them earlier as they'll need to boil longer.

    boil spinach and pasta together

    Make the lemon ricotta sauce

    To a large mixing bowl, add ricotta, grated parmesan, olive oil, grated lemon zest, grated nutmeg, salt, and black pepper.

    Tip: Only zest the yellow peel of the lemon, the white pith can be bitter.

    ricotta sauce with parmesan

    Whisk well until the sauce is smooth and the ingredients well combined.

    mix ricotta and spices

    Toss the pasta

    Once the pasta is al dente, reserve one cup of the starchy pasta water, drain the pasta, and add it to the bowl with the creamy ricotta mixture.

    Toss well until the pasta is thoroughly coated. If the sauce is too thick, add some pasta water to make it creamier.

    Serve immediately with a sprinkle of freshly ground black pepper and some more grated lemon zest.

    spinach and ricotta pasta with fork

    Variations

    Lemon ricotta pasta with peas (or any other veggie)

    lemon ricotta pasta with peas

    Ricotta has such a mild and neutral flavor that you can pair it with most vegetables. Here are some suggestions.

    Frozen peasCook them with the pasta just like the spinach. Add thyme leaves on top.
    Roasted butternut squashRoast it in the oven, then toss it in with the pasta.
    Roasted cauliflower floretsCook small florets in the oven, then toss them in with the pasta.
    Sautéed asparagusSauté on the stovetop, then toss in with the pasta.
    Roasted broccoli floretsToss in with the pasta.
    Steamed artichokesSteam, then mash the artichokes with a fork and mix them with the ricotta sauce.
    Roasted eggplant cubesToss them in with the pasta. Add basil leaves on top.
    Roasted red peppersRoast them, peel them, chop them up, and toss them with the pasta.
    Sautéed or roasted mushroomsSauté on a pan or roast in the oven, then toss with the pasta.
    ArugulaToss it in with the pasta.
    Cherry tomatoesHalved, seasoned with olive oil, salt, and pepper,and tossed with the pasta.
    Roasted zucchiniBake in the oven, then toss them with the pasta.

    Simple lemon pasta

    Lemon Pasta with silver fork

    If you are looking for a simpler and lighter alternative for a quick everyday lunch or dinner, then you might like our classic lemon pasta with garlic, lemon, and oil sauce instead of the cheese sauce.

    This recipe is similar to famous garlic and oil pasta, but with the addition of lemon zest and lemon juice.

    Check out our lemon pasta recipe.

    Pasta al Limone

    creamy pasta al limone

    You'll love this pasta al limone because it's easy, creamy, and so tasty you'll want to eat it every day.

    The recipe is straight from grandma's recipe notebook. She would make this for my 96-year-old great-grandma when I was growing up, and I'd always manage to steal some from her plate before she sat down to eat it.

    Check out our creamy pasta al limone recipe.

    Storage

    Lemon ricotta pasta tends to dry up quickly, and therefore it's best eaten shortly after you make it.

    If you have some leftovers, store them in an airtight container in the fridge for up to 24 hours. Ideally, keep some of the reserved pasta water too.

    Reheat it on a skillet with a dash of reserved pasta water (or tap water) until it the sauce turns creamy again.

    Serving suggestions

    Serve with a quick and fresh side salad, such as:

    • Easy side salad
    • Italian side salad
    • Panzanella salad
    • Fennel and orange salad

    Serve with bread to sop up the ricotta sauce (this one's for the carb lovers like me, Nico):

    • 10-minute crostini: a perfectly crusty appetizer or side dish.
    • Focaccia bread: a reader-favorite recipe with our no-knead method.
    • Bruschetta with tomatoes or sautéed eggplant.
    • Easy Italian flatbread yeast-free and no-proofing needed.
    • Piadina stacked on a plate
      Piadina (Italian Flatbread)
    • crostini
      Crostini Recipe
    • focaccia with rosemary
      Focaccia
    • Bruschetta on white plate
      Tomato Bruschetta

    More easy pasta recipes

    Love easy pasta? No problem, find even more inspiration with these quick and simple dishes:

    • Pasta with garlic and oil and plenty of authentic Italian flavor
    • Broccoli pasta with an easy mashed and creamy sauce
    • Spaghetti Pomodoro with a rich and easy 20-minute tomato sauce
    • Mushroom pasta: restaurant-worthy but easy pasta dinner
    • broccoli pasta with fork
      Broccoli Pasta
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • garlic and oil pasta aglio olio
      Garlic and Oil Pasta (Spaghetti Aglio e Olio)
    • spaghetti pomodoro or tomato basil pasta
      Spaghetti Pomodoro

    More spinach recipes

    Get your dose of leafy greens with these vibrant and wholesome spinach dinner ideas:

    • Spinach pesto: an easy 5-minute pasta sauce
    • Tofu with pizzaiola sauce served with sautéed spinach
    • Spinach and tofu cutlets: a vegetarian patty that you can make at home
    • Lentil soup with spinach and leafy greens
    • Spinach Pesto with tofu in a pan
      Spinach Pesto
    • Tofu and spinach cutlets with salad and cutllery
      Tofu and spinach cutlets
    • tofu with pizzaiola sauce
      Tofu with Pizzaiola Sauce
    • Lentil soup with veggies and a spoon
      Lentil Soup

    For many more pasta ideas, check out our pasta category page.

    Recipe

    Ricotta Pasta with lemon and a fork

    Lemon Ricotta Pasta (with spinach)

    Author: Nico
    Here's a 20-minute easy, velvety, creamy lemon ricotta pasta with spinach that you and your family will love. Don't fancy spinach? Replace them with your favorite veggie!
    You can make this recipe for a delicious weeknight dinner with just eight ingredients. The recipe is vegetarian, but you can easily adapt it for vegan guests too.
    Print Recipe Pin Recipe Share Recipe
    5 from 3 votes
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course
    Cuisine American Italian
    Servings 4 - 5 people
    Calories 504 kcal

    Ingredients
     
     

    • 12 ounces rigatoni or other pasta
    • 10 ounces spinach
    • 1½ cups ricotta or dairy-free ricotta
    • 1 tablespoon extra virgin olive oil
    • 1 cup parmesan cheese grated, or dairy-free cheese
    • 1 teaspoon lemon zest or more to taste
    • ⅛ teaspoon nutmeg grated
    • 1 teaspoon salt
    • ¼ teaspoon black pepper

    Instructions
     

    COOK PASTA AND SPINACH

    • Bring a large pot of water to a boil, then add the salt. Wait for the water to boil again, and add the pasta.
      Stir, then halfway through, add the fresh spinach.
      Cook the pasta al dente, as per package instructions. While the pasta cooks, make the sauce.
      boil spinach and pasta together

    MAKE THE LEMON RICOTTA SAUCE

    • To a large mixing bowl, add ricotta, grated parmesan, 
      olive oil, grated lemon zest, grated nutmeg, salt, and black pepper.
      Tip: Only zest the yellow peel of the lemon, the white pith can be bitter.
      ricotta sauce with parmesan
    • Whisk well until the sauce is smooth and the ingredients well combined.
      mix ricotta and spices

    TOSS THE PASTA

    • Once the pasta is al dente, reserve one cup of the starchy pasta water, drain the pasta, and add it to the bowl with the creamy ricotta mixture.
      Toss well until the pasta is thoroughly coated. If the sauce is too thick, add some pasta water to make it creamier.
      Serve immediately with a sprinkle of freshly ground black pepper and some more grated lemon zest.
      spinach and ricotta pasta with fork

    Video Recipe

    Lemon Ricotta Pasta is a Quick 20-min Dinner

    Notes

    Nutrition information is for one portion of lemon ricotta pasta out of five.
    PASTA COOKING TIP
    You'll need 3 quarts (12 cups or 3 Liters) of water and 1 ½ tablespoons (21 grams) of salt for 12 ounces (340 grams) of pasta. 
    DIFFERENT VEGGIE?
    You can make this pasta dish with most veggies. Scroll up to the "variations" chapter to learn how.
    DAIRY-FREE?
    You can use our easy homemade soy ricotta and almond parmesan.

    Nutritional Values

    Nutrition Facts
    Lemon Ricotta Pasta (with spinach)
    Amount Per Serving
    Calories 504 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 10g63%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 55mg18%
    Potassium 585mg17%
    Carbohydrates 58g19%
    Dietary Fiber 4g17%
    Sugar 2g2%
    Protein 25g50%
    Vitamin A 5819IU116%
    Vitamin B6 0.3mg15%
    Vitamin C 16mg19%
    Vitamin E 2mg13%
    Vitamin K 277µg264%
    Calcium 401mg40%
    Folate 132µg33%
    Iron 3mg17%
    Manganese 1mg50%
    Magnesium 96mg24%
    Zinc 3mg20%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you like this lemon ricotta pasta, you will love:

    • dinner ideas with soups and pasta
      45 Easy Vegetarian Dinner Recipes
    • 45 best salad recipes including green beans
      45 Best Salad Recipes
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      20 Best Soup Recipes (with Toppings)
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    « Candied Walnuts
    40 Easy Meatless Meals »

    Reader Interactions

    Comments

    1. john john

      February 26, 2023 at 1:05 am

      5 stars
      I squeezed a little bit of lemon in there, the zest is not enough

      Reply
      • Terri

        March 08, 2023 at 12:23 am

        Same I expected a little more lemon flavor. Otherwise, a great quick weeknight dinner.

        Reply
        • Louise

          March 08, 2023 at 5:25 am

          Hi Terri,
          I'm happy you liked the pasta as an easy dinner idea! Next time, feel free to add extra grated lemon zest for a little extra tang.
          We will update the recipe accordingly with tips for a stronger lemon flavor. Have a great week ahead!
          Kindest,
          Louise

          Reply

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