Creamy Lemon Ricotta Pasta

This creamy lemon ricotta pasta with spinach and toasted pine nuts is a bright and comforting dish that feels both fresh and indulgent. It brings together the tang of lemon with the richness of ricotta and the earthiness of spinach for a meal that is simple enough for weeknights but elegant enough for guests.

I first made this recipe on a busy evening when I craved something light but satisfying. Since then, it has become a go-to whenever I want something quick but a little special. My family appreciates how the flavors balance without feeling heavy.

Ingredients

• Dried pasta: about twelve ounces choose spaghetti fettuccine or rigatoni depending on your preference—quality pasta cooks better and holds sauce well
• Whole milk ricotta cheese: a cup and a half provides the creamy base—whole milk ricotta tends to be richer and silkier
• Zest and juice of one large lemon: roughly two tablespoons of juice for a fresh citrus brightness that lifts the creaminess—pick firm lemons with bright color
• Baby spinach: about four packed cups adds color and nutrition—fresh leaves should be vibrant and not wilted
• Pine nuts: one third cup toasted to bring a warm nutty crunch—look for fresh pine nuts without rancid or bitter notes
• Olive oil: three tablespoons divided two for cooking one to finish for a glossy finish and extra flavor—use good quality extra virgin olive oil
• Garlic: three cloves minced gives depth and aroma—fresh garlic is key here
• Grated Parmesan: optional half cup for serving brings umami richness that complements ricotta
• Kosher salt and freshly ground black pepper: for seasoning pasta water and final seasoning—use kosher salt for better control
• Pinch of red pepper flakes: optional for a subtle heat to balance the lemon

Instructions

Bring the pasta water to a boil:

Fill a large pot with water and add one teaspoon of kosher salt. Bring it to a rolling boil to ensure the pasta cooks evenly and absorbs the right amount of seasoning.

Toast the pine nuts:

While waiting for the water, place the pine nuts in a dry skillet over medium heat. Stir them constantly for three to four minutes until they turn golden and release a fragrant aroma. Transfer them immediately to a bowl to prevent burning.

Cook the pasta:

Add the dried pasta to the boiling salted water. Cook according to the package instructions until al dente which means tender but still firm to the bite. Before draining, reserve one cup of the pasta cooking water. Drain the pasta and set aside.

Sauté garlic and wilt spinach:

In a large skillet, heat two tablespoons of olive oil over medium heat. Add the minced garlic and cook for twenty to thirty seconds just until fragrant making sure it does not brown as that will cause bitterness. Add the baby spinach and sauté for one to two minutes until the leaves are just wilted but still vibrant green. Remove the skillet from heat to stop cooking.

Make the lemon-ricotta sauce:

In a medium bowl, whisk together the ricotta cheese with the lemon zest and lemon juice. Add one quarter to one half teaspoon of salt depending on your taste and half a teaspoon of black pepper. Gradually whisk in two to four tablespoons of the reserved hot pasta water to loosen the mixture to a smooth, slightly pourable cream. This step ensures the sauce coats the pasta evenly without clumping.

Combine pasta and sauce:

Add the drained pasta to the skillet with the wilted spinach. Pour the lemon-ricotta sauce over the pasta and toss gently. Keep adding the reserved pasta water one tablespoon at a time until the sauce coats the pasta smoothly and achieves your desired creaminess. Avoid high heat during this step to prevent the ricotta from curdling.

Finish and plate:

Stir in the remaining tablespoon of olive oil for shine and extra flavor if you like. Divide the pasta among plates. Sprinkle generously with the toasted pine nuts and grate Parmesan over each portion if using. Add an extra zest of lemon or a crack of fresh black pepper to finish just before serving. Serve immediately for best texture.

The lemon zest is my favorite part because it gives a fragrant brightness that cuts through the creaminess. I remember serving this at a family dinner where everyone commented on how refreshing it was despite being so indulgent.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, warm gently on the stovetop with a splash of water to bring back the creamy texture. Avoid microwave reheating as it can sometimes cause the sauce to separate. Toast fresh pine nuts before serving leftovers for the best texture.

Ingredient Substitutions

You can swap baby spinach for other leafy greens like arugula or kale but adjust cooking times as kale takes longer to soften. Ricotta can be replaced with mascarpone for an even richer sauce or goat cheese for a tangier profile. If pine nuts are unavailable or costly, toasted walnuts or almonds work well as alternatives.

Serving Suggestions

Pair this pasta with a crisp green salad dressed simply with lemon and olive oil to echo the brightness of the dish. A chilled white wine like Pinot Grigio or Sauvignon Blanc complements the citrus flavors nicely. For an easy appetizer, serve with a crusty baguette to soak up any extra sauce.

This recipe balances bright citrus flavors with creamy textures for a satisfying, elegant meal that’s perfect any night of the week.

FAQs about Recipes

→ What type of pasta works best with creamy lemon ricotta sauce?

Long shapes like spaghetti or fettuccine, as well as ridged pasta like rigatoni, hold the creamy sauce well and evenly distribute flavors.

→ How do I prevent the ricotta sauce from curdling?

Combine ricotta with lemon juice and warm reserved pasta water slowly, mixing gently, and avoid cooking over high heat once combined with pasta.

→ Can I substitute pine nuts with another nut?

Yes, toasted walnuts or almonds can be used, but pine nuts provide a unique buttery flavor complementing lemon and ricotta.

→ Is it necessary to toast the pine nuts before adding?

Toasting enhances their aroma and adds a crunchy texture, greatly enriching the dish’s flavor profile.

→ How do I achieve a silky smooth pasta sauce?

Use reserved hot pasta water to thin the ricotta mixture gradually, whisking until creamy and pourable for smooth coating.