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Easy Lemon Ricotta Pasta & Spinach

Prep Time:

15 Minutes

Cook Time:

8 Minutes


3 Servings



About the Recipe

This no-cook sauce is one of my go-to recipes from when I was at uni and can be made in no time. Mix creamy ricotta, parmesan cheese, garlic, extra virgin olive oil, and refreshing lemon. Your pasta sauce is ready.


  • 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli...)

  • 1 cup (9oz/250 grams) whole-milk ricotta

  • 8 oz (230 grams) fresh baby spinach, washed

  • 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve

  • 1 unwaxed lemon, zest and juice

  • 3 lemon wedges, to serve (optional)

  • 1 Tbsp extra virgin olive oil, plus extra for drizzling

  • 1 garlic clove, grated or pressed

  • salt and black pepper, to taste


  • In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.

  • In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.

  • Stir until well combined, taste and make sure you're happy with the seasoning.

  • In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.

  • After 1 minute, drain and return pasta and spinach to the same pot.

  • Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.

  • Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy! Recipe and Photo Credit: EASY LEMON RICOTTA PASTA & SPINACH - The clever meal

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