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–+ servings
Bowl of lemon ricotta pasta on white Carrara marble in daylight.

Lemon Ricotta Pasta (No-Cook Whipped Sauce)

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 to 5 people
Author: Nico Pallotta

  • 12 ounces (340 g) short pasta like rigatoni, penne, rotini, farfalle, etc
  • 10 ounces (280 g) spinach fresh
  • 1 cup (250 g) ricotta whole-milk is best
  • ½ cup (50 g) grated Parmesan or more to taste
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lemon zest or more to taste
  • ⅛ teaspoon grated nutmeg optional
  • ¾ teaspoon salt or more to taste
  • ¼ teaspoon black pepper

  • Cook the pasta and spinach: Bring a large pot of salted water to a boil. Cook 12 ounces short pasta according to the package directions. Halfway through cooking, add 10 ounces spinach to the same pot. Cook until the pasta is al dente and the spinach is wilted.
    Step 1 rigatoni and baby spinach cooking together in salted boiling water.
  • Make the ricotta sauce: While the pasta cooks, whisk together 1 cup ricotta, ½ cup grated Parmesan, 1 tablespoon extra virgin olive oil, 1 teaspoon lemon zest, ⅛ teaspoon grated nutmeg, ¾ teaspoon salt, pep¼ teaspoon black pepper, and ½ cup of hot pasta water in a large bowl until smooth and creamy.
    Step 2 Ricotta, Parmesan, lemon zest, and pasta water whisked into creamy sauce.
  • Toss and serve: Before draining, reserve about 1 cup of the pasta water. Drain the pasta and spinach, then add them to the bowl with the sauce. Toss well, adding more pasta water a little at a time until the sauce is creamy and coats the pasta. Serve right away with extra Parmesan, black pepper, and lemon zest if you like.
    Step 3 Rigatoni tossed with creamy ricotta sauce until glossy and evenly coated.
Substitutions
  • Rigatoni → Penne, fusilli, farfalle, shells, spaghetti, or your favorite gluten-free pasta.
  • Baby spinach → Frozen peas, asparagus, arugula, broccoli, zucchini, mushrooms, or roasted cauliflower.
  • Whole milk ricotta → Part-skim ricotta, blended cottage cheese, or dairy-free ricotta.
  • Parmesan → Parmigiano Reggiano, Grana Padano, Pecorino Romano, or dairy-free Parmesan.
  • Fresh lemon → Lime zest for a different citrus flavor.
  • Extra virgin olive oil → Avocado oil or a small knob of melted butter.
  • Nutmeg → Omit it or use a tiny pinch of white pepper.
  • Fresh herbs → Finish with basil, parsley, or chives.
 
Tips
  • Use whole milk ricotta for the creamiest sauce.
  • Save the pasta water—it makes the sauce silky and glossy.
  • Cook the spinach with the pasta to save time and dishes.
  • Toss everything while the pasta is hot for the best texture.
  • Taste before serving and adjust the lemon, Parmesan, salt, or pepper.
  • Stir in a splash of pasta water if the sauce thickens.
  • Add your favorite veggies to make it your own.
  • Store leftovers in the fridge for up to 3 days and reheat with a splash of water.
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