Some dishes manage to feel both elegant and effortless, and lemon ricotta pasta with spinach is one of those rare gems. It’s light yet satisfying, creamy without being heavy, and full of fresh, vibrant flavor. The combination of silky ricotta, zesty lemon, tender pasta, warm spinach, and buttery toasted pine nuts creates a harmony that tastes like something you’d order at a cozy Italian trattoria—but it takes only minutes to prepare at home.

This recipe is perfect for busy weeknights, date nights, or anytime you crave a comforting dish that still feels bright and flavorful. With simple ingredients and smart technique, you can create a pasta meal that feels luxurious without extra fuss.

Why Lemon Ricotta Pasta Tastes So Good

This pasta stands out because each part adds something special:

Ricotta creates a velvety, creamy sauce without using heavy cream.
Lemon adds brightness and freshness that balances the richness.
Spinach melts into the warm pasta, adding color and nutrients.
Toasted pine nuts bring a nutty crunch that completes the dish.
Garlic and olive oil provide warm, savory undertones.

The result is a balanced, refreshing pasta bowl that feels indulgent and wholesome at the same time.

Equipment You’ll Need

Large pot (for boiling pasta)
Colander
Large skillet or sauté pan
Mixing bowl
Zester or microplane
Measuring cups and spoons
Wooden spoon or spatula
Cutting board
Sharp knife

Ingredients List for Lemon Ricotta Pasta with Spinach

For the Pasta

12 oz pasta (linguine, spaghetti, rigatoni, or farfalle all work well)
Salt for boiling water

For the Ricotta Lemon Sauce

1 cup ricotta cheese (whole milk gives the best texture)
1 large lemon (zest + juice)
½ cup grated Parmesan
2–3 garlic cloves, minced
2–3 tbsp olive oil
¼–½ cup reserved pasta water (for thinning sauce)
Salt and pepper to taste

For the Add-Ins

3 cups fresh spinach
¼ cup pine nuts
Optional: crushed red pepper flakes, fresh basil, extra lemon zest

Prep Time, Cook Time & Servings

Prep Time: 10–12 minutes
Cook Time: 15 minutes
Total Time: 25–27 minutes
Servings: 4 servings

How to Make Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

This recipe comes together quickly, so having your ingredients ready makes the process smooth and enjoyable.

Step 1. Toast the Pine Nuts

Heat a dry skillet over medium-low heat. Add the pine nuts and toast for 3–5 minutes, stirring often, until they’re golden and fragrant.

Remove immediately—pine nuts burn fast.

Expert Tip: Toasting deepens their flavor and adds the perfect crunchy contrast to the creamy pasta.

Step 2. Cook the Pasta

Boil pasta in generously salted water until al dente.

Before draining, reserve 1 cup of the starchy pasta water—this will help create a silky sauce that clings beautifully to the noodles.

Step 3. Prepare the Ricotta Lemon Sauce

In a large bowl, whisk together:

Ricotta
Lemon zest and juice
Olive oil
Garlic
Parmesan
Pinch of salt and black pepper

The sauce will look thick at this stage—this is normal.

Professional Insight: Ricotta becomes incredibly creamy when thinned with hot pasta water and mixed with warm noodles.

Step 4. Combine Pasta, Spinach & Sauce

Add the drained pasta to the bowl of ricotta mixture.

Slowly add splashes of warm pasta water while tossing until a velvety, smooth sauce coats the noodles. The heat of the pasta will soften the ricotta and melt the spinach.

Fold in the fresh spinach—it will wilt within seconds.

Step 5. Add Pine Nuts and Serve

Stir in most of the toasted pine nuts, saving a few for topping.

Taste and adjust seasoning with salt, pepper, or more lemon zest for extra brightness.

Serve immediately with:

Extra Parmesan
Reserved toasted pine nuts
A drizzle of olive oil
Red pepper flakes (optional)

Why This Meal Is Nourishing and Balanced

This dish isn’t just delicious—it offers excellent nutrition:

Ricotta provides protein and calcium while keeping the sauce light.
Spinach adds iron, vitamins A and K, and antioxidants.
Lemon supports digestion and adds freshness.
Pine nuts supply healthy fats and texture.
Pasta provides steady energy and satisfying comfort.

It’s a balanced bowl that fuels you while feeling luxurious and fresh.

Flavor Variations and Customizations

This pasta is easy to adapt to your taste or pantry ingredients.

Protein Add-Ins

Grilled chicken
Sautéed shrimp
Crispy pancetta
White beans for a vegetarian protein boost

Herb & Flavor Boosts

Fresh basil or parsley
A pinch of nutmeg
Extra lemon zest
A splash of white wine in the sauce

Vegetable Swaps

Arugula
Peas
Roasted cherry tomatoes
Zucchini ribbons

Nut Options

Toasted almonds or walnuts
Pistachios for a sweeter, greener crunch

What to Serve with Lemon Ricotta Pasta with Spinach

This dish pairs well with light, fresh sides that complement its brightness.

Great Serving Ideas

Garlic bread or focaccia
Mixed greens with lemon vinaigrette
Roasted asparagus or broccolini
A crisp white wine like Pinot Grigio or Sauvignon Blanc

Meal Prep & Storage Tips

Although best served fresh, this pasta stores well for short periods.

Refrigerator

Store in an airtight container for 2–3 days.

Reheating

Warm gently on the stove or microwave. Add a splash of milk or water to restore the creamy texture.

Freezing

Not recommended—ricotta can become grainy when frozen.

Expert Tips for the Perfect Lemon Ricotta Pasta with Spinach

Use Whole-Milk Ricotta

It gives the sauce a richer, smoother texture.

Reserve Enough Pasta Water

Starchy water creates the creamy finish—don’t skip this step.

Adjust the Lemon Carefully

Lemon flavors intensify over time; add zest gradually, tasting as you go.

Serve Immediately

Ricotta-based sauces thicken as they cool. Prepare everything before combining.

Toast the Pine Nuts Fresh

Doing this right before serving keeps them crisp and flavorful.

Nutritional Facts (Approx. per Serving)

Calories: 420–480
Protein: 17–20g
Carbohydrates: 48–52g
Fat: 16–20g
Fiber: 3–4g

Values vary slightly based on pasta shape and ricotta variety.

If you’re planning simple yet satisfying dinners, be sure to check out Chicken Broccoli Rice Cheese Casserole, Crockpot White Bean and Ham Soup, or Spinach Mushroom Orzo with Chicken.

Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

Print Recipe Pin Recipe

Prep Time 12

Cook Time 15

Total Time 27

Servings: 4 people

Course: dinner

Calories: 420

Ingredients Equipment Method

Ingredients

For the Pasta

12 oz pasta linguine, spaghetti, rigatoni, or farfalle all work well
Salt for boiling water

For the Ricotta Lemon Sauce

1 cup ricotta cheese whole milk gives the best texture
1 large lemon zest + juice
½ cup grated Parmesan
2 –3 garlic cloves minced
2 –3 tbsp olive oil
¼ –½ cup reserved pasta water for thinning sauce
Salt and pepper to taste

For the Add-Ins

3 cups fresh spinach
¼ cup pine nuts
Optional: crushed red pepper flakes fresh basil, extra lemon zest

Equipment

Large pot for boiling pasta
Colander
Large skillet or sauté pan
Mixing bowl
Zester or microplane
Measuring cups and spoons
Wooden spoon or spatula
Cutting board
Sharp knife

Method

Toast the Pine Nuts

Heat a dry skillet over medium-low heat. Add the pine nuts and toast for 3–5 minutes, stirring often, until they’re golden and fragrant.
Remove immediately—pine nuts burn fast.
Expert Tip: Toasting deepens their flavor and adds the perfect crunchy contrast to the creamy pasta.

Cook the Pasta

Boil pasta in generously salted water until al dente.
Before draining, reserve 1 cup of the starchy pasta water—this will help create a silky sauce that clings beautifully to the noodles.

Prepare the Ricotta Lemon Sauce

In a large bowl, whisk together:
Ricotta
Lemon zest and juice
Olive oil
Garlic
Parmesan
Pinch of salt and black pepper
The sauce will look thick at this stage—this is normal.
Professional Insight: Ricotta becomes incredibly creamy when thinned with hot pasta water and mixed with warm noodles.

Combine Pasta, Spinach & Sauce

Add the drained pasta to the bowl of ricotta mixture.
Slowly add splashes of warm pasta water while tossing until a velvety, smooth sauce coats the noodles. The heat of the pasta will soften the ricotta and melt the spinach.
Fold in the fresh spinach—it will wilt within seconds.

Add Pine Nuts and Serve

Stir in most of the toasted pine nuts, saving a few for topping.
Taste and adjust seasoning with salt, pepper, or more lemon zest for extra brightness.
Serve immediately with:
Extra Parmesan
Reserved toasted pine nuts
A drizzle of olive oil
Red pepper flakes (optional)

Conclusion

This lemon ricotta pasta with spinach blends vibrant lemon, creamy ricotta, nutrient-rich greens, and crunchy toasted nuts into a dish that feels indulgent and uplifting. With its silky sauce, balanced flavors, and effortless preparation, it’s a meal that proves you don’t need heavy ingredients to create a deeply satisfying bowl of pasta.

Frequently Asked Questions

1. What type of pasta works best for this recipe?

Short pasta like penne, rigatoni, or fusilli works best because it holds the ricotta sauce well.

2. Can I use part-skim ricotta instead of whole milk ricotta?

Yes. Part-skim ricotta works, though whole milk ricotta gives a creamier, richer texture.

3. How do I keep the ricotta sauce from becoming dry?

Reserve some pasta water and stir it in gradually to create a smooth, silky sauce.

4. Can I substitute the pine nuts with another nut?

Absolutely. Toasted walnuts, almonds, or pistachios are great substitutes.

5. How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk.