Name: Lemon Ricotta Pasta with Spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 8 oz pasta 220 g (spaghetti, rigatoni, or any short pasta); 1 cup ricotta cheese (250 g ); ¾ cup freshly grated Parmesan cheese (yes, go big on the Parm!); Zest and juice of 1 large lemon; 1 tsp honey; 1 big garlic clove (finely grated or minced); Salt and pepper to taste; 2 big handfuls of baby spinach; Olive oil (for finishing)

This quick and easy lemon ricotta pasta recipe is the perfect summer dinner for weeknights! Creamy ricotta, fresh lemon juice and zest, and parmesan cheese come together in just 15 minutes to create a light yet flavorful no-fuss weeknight meal.

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overhead view of a plate of lemon ricotta pasta with spinach topped with lemon zest and parmesan cheese

This lemon ricotta pasta is my favorite weeknight summer dinner — light, creamy, zesty, and ready in 15 minutes! I used to make it constantly when I first started dating my boyfriend, and honestly, some days I suspect this is the dish that made him stick around.

It’s the kind of dish that looks impressive, tastes fancy, but is ridiculously easy. If you can boil pasta and stir things in a bowl, you’re halfway there. Sounds doable, right?

We love it for its fresh summer flavor, the creamy ricotta, a big hit of lemon zest and juice, plus some spinach for a pop of color. And the secret ingredient? Just a touch of honey to balance out the citrus zing. Tastes like a vacation in Italy.

Let’s sum up:

Ready in 15 minutes flat!
No heavy cream – all the creaminess comes from ricotta.
Delicious warm or cold – perfect for leftovers.
Customizable – add herbs, greens, or your favorite protein like chicken, salmon or shrimps.

side view of a brown bowl with creamy lemon ricotta pasta with spinach decorated with a fresh lemon slice

Tips & Variation

Add herbs! Fresh basil, parsley or thyme make this extra summery.
Want more protein? Add grilled chicken, grilled, cooked or pan-fried shrimp, or canned white beans.
Make it spicy: A pinch of chili flakes adds a nice kick.
More lemony: Add a second lemon’s zest if you want it extra bright or add 1 tsp minced preserved lemon rind.

Storage

Store leftovers in an airtight container for up to 2 days. Delicious cold or gently reheated with a splash of water or olive oil.

overhead view of a brown stoneware bowl with creamy pasta with lemon ricotta sauce decorated with lemon zest and grated parmesan.

Guys, this is your go-to summer pasta recipe — creamy, fresh, tangy, and just SO SIMPLE. Whether you’re impressing someone new (aka making it for date night) or just feeding yourself something easy and feel-good, this simple Lemon Ricotta Pasta is always the answer.

For more easy pasta recipes, check out my Creamy Paprika Pasta or my Pasta al Salmone – Creamy Salmon Pasta with Spinach.

ein Teller Nudeln mit Ricotta ZITRONEN SAUCE dekoriert mit SPINAT

Lemon Ricotta Pasta with Spinach

Course dinner

Cuisine Italian

Keyword lemon ricotta pasta, lemon ricotta pasta sauce, pasta spinach ricotta, pasta with ricotta

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

Calories 340 kcal

Ingredients

8 oz pasta 220 g spaghetti, rigatoni, or any short pasta
1 cup ricotta cheese 250 g
¾ cup freshly grated Parmesan cheese yes, go big on the Parm!
Zest and juice of 1 large lemon
1 tsp honey
1 big garlic clove finely grated or minced
Salt and pepper to taste
2 big handfuls of baby spinach
Olive oil for finishing

Instructions

Cook the pasta in salted water according to package instructions. Before draining, reserve about ½ cup of the pasta water.
While the pasta cooks, mix the ricotta, grated Parmesan, lemon zest, lemon juice, honey, garlic, salt, and pepper in a large bowl.
Add the hot pasta straight into the ricotta mixture along with a bit of reserved pasta water. Toss everything until creamy.
Stir in the spinach and let the heat of the pasta wilt it slightly.
Serve immediately with a drizzle of good olive oil and extra Parmesan on top.