Published July 8, 2025 Updated July 8, 2025

I’ll never forget the first time I made LEMON RICOTTA PASTA for my family. It was a hectic Wednesday evening, and Ryan, my ever-supportive spouse, was juggling work calls while our kids, Lily and Jace, were buzzing with after-school energy.

I craved something quick yet nourishing, a dish that could hug us all with flavor and warmth. Scouring my pantry, I spotted a lemon and a tub of ricotta, and a lightbulb went off.

I whipped up this creamy, zesty pasta in under 15 minutes, and the kitchen filled with a citrusy aroma that even got Jace, our picky eater, curious.

As we sat down, Lily’s eyes lit up at the bright green spinach flecks, and Ryan gave me that quiet nod of approval. That night, amidst giggles and stories, this simple meal became more than food—it was a moment of connection.

I felt proud serving something wholesome, made with clean ingredients, yet bursting with soul. It’s now a staple in our home, a reminder that even on the busiest days, we can gather and savor something beautiful together.

That’s the magic of LEMON RICOTTA PASTA. It’s not just a recipe; it’s a lifeline for busy families like mine. I’m excited to share my version with you, packed with fresh flavors and easy steps, so you can create your own cozy memories around the table.

Delicious LEMON RICOTTA PASTA

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Lemon Ricotta Pasta: Zesty Comfort in Every Bite

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👨‍🍳 Author: Ashley Vaughn

🌍 Cuisine: General

🍰 Category: Pasta

Ingredients:

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

Instructions:

Step 01

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

Step 02

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.

Step 03

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

Step 04

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.

Step 05

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

Step 06

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.

Step 07

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!

Have you tried this recipe? Let me know in a comment below! I love hearing your results. 💬

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Why This Dish Is a Must-Try

LEMON RICOTTA PASTA is more than just a quick meal; it’s a burst of sunshine on your plate. Perfect for busy weeknights, this dish combines creamy ricotta and tangy lemon for a refreshing yet comforting flavor. Here’s why it deserves a spot in your recipe rotation.

Quick and Easy: Ready in under 15 minutes, it’s ideal for hectic days when you need a fast, delicious dinner without the fuss.
Healthy Ingredients: Packed with fresh spinach and light ricotta, it offers a nutritious balance of protein and greens in every bite.
Versatile Flavors: Easily adaptable, you can swap ingredients or add extras to suit your family’s tastes or pantry staples.
Kid-Friendly: The creamy texture and mild lemon zing appeal to even picky eaters, making it a family favorite.

Ingredients for LEMON RICOTTA PASTA

Gathering ingredients for LEMON RICOTTA PASTA is a breeze. You’ll need simple, fresh items like pasta, whole-milk ricotta, a lemon for zest and juice, baby spinach, Parmesan, olive oil, garlic, salt, and pepper for a vibrant dish.

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

Step-by-Step: Ashley’s Method for LEMON RICOTTA PASTA

Creating this pasta is straightforward and quick. Follow my method to whip up a creamy, zesty dish in minutes. It’s perfect for beginners or anyone craving a fuss-free meal with big flavor.

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!

Ashley’s Smart Tips for Every Cook

Here are some handy tips to elevate your pasta game and avoid common pitfalls.

Lemon Balance: Use only the yellow zest and avoid the bitter white pith. Add juice at the end to prevent bitterness and maintain a fresh taste.
Pasta Water Trick: Reserve a cup of starchy cooking water before draining. It helps adjust the sauce consistency for a silky finish.
Spinach Timing: Add spinach in the last minute of pasta cooking to keep its vibrant color and nutrients intact. Don’t overcook!

Fun Flavors & Ashley’s LEMON RICOTTA PASTA Variations

Switch up this dish with creative twists. These variations keep the core flavors intact while adding your personal flair to every bite.

Protein Boost: Toss in grilled chicken or turkey strips for a heartier meal. Season lightly and add when mixing the sauce for extra savoriness.
Veggie Mix: Swap spinach for arugula or sautéed zucchini. These greens add a peppery or mild flavor that pairs well with lemon.
Herb Infusion: Stir in fresh basil or chives for an aromatic lift. Add them just before serving to keep their vibrant taste.

Serving Up LEMON RICOTTA PASTA the Ashley Way

Pair this pasta with simple sides to round out your meal. These options complement the bright, creamy flavors perfectly.

Garlic Bread: A warm slice of garlic bread soaks up the creamy sauce and adds a satisfying crunch to your plate.
Green Salad: A crisp salad with a light vinaigrette cuts through the richness and enhances the meal’s freshness.
Roasted Veggies: Serve with roasted asparagus or broccoli for added texture and a nutritious, colorful side.

If you’re interested in more recipes, feel free to follow me on Facebook, Pinterest or Instagram!

Conclusion

LEMON RICOTTA PASTA is a game-changer for any home cook. Its quick prep, fresh ingredients, and vibrant taste make it a go-to for busy nights or when you crave something light yet satisfying.

Ready to bring this dish to your table? Give my recipe a try and experience the magic of lemon and ricotta. Share your results or variations in the comments—I can’t wait to hear how it turns out!

Ashley’s Cozy Kitchen Farewell

Every bite of this pasta reminds me of family laughter and stolen moments of peace. I hope it brings warmth to your home too. Drop a comment with your thoughts or tag me in your creations—I’d love to see your kitchen magic!

Frequently Asked Questions (FAQ)

How to add lemon to cream without curdling for pasta?

To prevent curdling when adding lemon to cream for Lemon Ricotta Pasta, temper the mixture. Start by warming the cream slightly over low heat. In a separate bowl, mix lemon juice with a small amount of the warm cream to balance the acidity.

Gradually whisk this into the rest of the cream. Avoid boiling the sauce after adding lemon, as high heat can cause separation. This ensures a smooth, creamy texture for your pasta.

What do Italians do with lemons?

Italians cherish lemons for their versatility in cooking and beyond. In dishes like Lemon Ricotta Pasta, lemons add a bright, tangy flavor to balance richness. They use lemon zest and juice in sauces, desserts, and marinades. Lemons also feature in liqueurs like limoncello, a popular digestif.

Beyond food, Italians value lemons for their aroma in household cleaners and as natural remedies, showcasing their deep cultural appreciation for this vibrant citrus fruit.

What counteracts lemon in pasta?

To balance the acidity of lemon in Lemon Ricotta Pasta, add ingredients that soften its sharpness. A touch of sweetness from honey or a pinch of sugar can mellow the tang. Rich elements like extra ricotta or a splash of cream can also counteract the acidity.

Additionally, incorporating savory components such as Parmesan cheese or a hint of garlic helps harmonize flavors, ensuring the lemon enhances rather than overwhelms the dish.

Why is my lemon pasta bitter?

If your Lemon Ricotta Pasta tastes bitter, it’s likely due to the lemon zest or pith. The white pith under the zest is bitter, so only use the outer yellow layer when zesting.

Overcooking the lemon juice can also intensify bitterness—add it at the end of cooking. Additionally, ensure you’re not using too much zest or juice, as excess can overpower the dish. Balance with ricotta or cream to smooth out flavors.

Why do Italians like lemons?

Italians adore lemons for their bright, fresh flavor and versatility in cuisine. In dishes like Lemon Ricotta Pasta, lemons cut through richness with their acidity, creating balance.

Grown abundantly in regions like Sicily and the Amalfi Coast, lemons are a staple in sauces, desserts, and drinks like limoncello. Beyond taste, they symbolize Mediterranean vibrancy and are used in cultural traditions, reflecting Italy’s deep connection to this citrus as a culinary and cultural treasure.