If you’re longing for a dish that feels both comforting and fresh, bright yet creamy, you are going to fall head over heels for this Lemon Spinach Pasta. It’s the kind of meal that combines the zingy brightness of lemon with the earthy, tender goodness of spinach, all wrapped up in a cozy ricotta cheese sauce that clings perfectly to every bite of rigatoni. Whether you’re looking for a quick weeknight fix or an impressive yet fuss-free meal to share with friends, this Lemon Spinach Pasta brings a delightful balance of flavors and textures that will have you coming back for seconds.

Ingredients You’ll Need

Lemon Spinach Pasta Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Lemon Spinach Pasta truly shines through its simple, thoughtfully chosen ingredients. Each component plays a key role: the rigatoni offers the perfect shape to hold the creamy sauce; fresh spinach delivers vibrant color and nutrition; ricotta provides a luscious creaminess; and lemon zest injects that unmistakable fresh pop of flavor that makes the dish unforgettable.

12 ounces rigatoni: The ridges and tube shape trap the sauce beautifully, giving every bite a creamy, lemony coating.
10 ounces spinach: Fresh spinach adds a mild, leafy earthiness and gorgeous green color that contrasts the creamy sauce perfectly.
1½ cups ricotta: This soft cheese offers a rich, velvety texture, but you can also swap in dairy-free ricotta for a vegan twist.
1 tablespoon extra virgin olive oil: Adds a silky mouthfeel and helps carry the flavors of the lemon and spices.
1 cup parmesan cheese, grated: Parmesan brings a nutty sharpness that enhances the creaminess—dairy-free cheese works well too.
1 teaspoon lemon zest: The zest is the star here, giving bright citrus notes without the sourness of juice.
⅛ teaspoon nutmeg: Just a hint of warmth and spice that rounds out the flavor complexity of the sauce.
1 teaspoon salt: Essential to bring all the ingredients together and enhance their natural flavors.
¼ teaspoon black pepper: Freshly ground pepper adds a mild heat and pungency that balances the creaminess.

How to Make Lemon Spinach Pasta

Step 1: Boil Pasta and Spinach

Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the rigatoni and give it a gentle stir so the pasta doesn’t stick. About halfway through cooking, toss in the fresh spinach—this ingenious step lets the greens gently wilt right alongside the pasta, saving time and infusing the dish with fresh, vibrant flavor and that lovely bright color. Cook until the rigatoni is perfectly al dente, tender but with a little bite that makes every mouthful satisfying.

Step 2: Make the Lemon Ricotta Sauce

While the pasta cooks, prepare your luscious sauce. In a large mixing bowl, combine the ricotta, grated parmesan, olive oil, lemon zest, freshly grated nutmeg, salt, and black pepper. Remember, only zest the yellow part of the lemon, avoiding the white pith, which can be bitter. Whisk everything thoroughly until you achieve a smooth, cohesive sauce that smells irresistibly fresh and comforting. This creamy mixture is what will bring the dish together beautifully.

Step 3: Toss the Pasta

Once the pasta and spinach are cooked, reserve a cup of the starchy pasta water—it’s pure gold for adjusting the sauce texture. Drain the pasta and spinach, then immediately add them to the bowl with your lemony ricotta sauce. Toss everything together gently but thoroughly, making sure each rigatoni piece is luxuriously coated. If the mixture feels a little thick, stir in reserved pasta water a splash at a time until you reach that perfect silky consistency. Serve right away, garnished with an extra sprinkle of black pepper and some lemon zest for an added pop.

How to Serve Lemon Spinach Pasta

Garnishes

To elevate your Lemon Spinach Pasta visually and taste-wise, a few simple garnishes make all the difference. Think bright lemon zest on top for that fresh citrus aroma, freshly cracked black pepper for a dash of bite, or even a handful of toasted pine nuts for subtle crunch. Fresh herbs like basil or parsley can add lively green notes and a pop of color that make the dish look as vibrant as it tastes.

Side Dishes

This pasta is so versatile it pairs wonderfully with many sides. A fresh garden salad with crisp cucumbers and tangy vinaigrette balances the creaminess perfectly. For something heartier, garlic bread or warm crusty bread is a classic that helps you scoop up every last bit of sauce. Roasted vegetables such as asparagus or cherry tomatoes tossed lightly in olive oil and garlic can add a tasty, slightly smoky contrast.

Creative Ways to Present

Want to impress your guests? Consider serving Lemon Spinach Pasta in individual bowls with a dollop of ricotta on top, a sprinkle of grated parmesan, and a thin lemon slice for a beautiful, bright finish. For a casual touch, plate family-style in a large bowl so everyone can dive in. You might even add a drizzle of good olive oil or a light dusting of chili flakes, depending on your preference for a little heat or extra richness.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Lemon Spinach Pasta in an airtight container and keep it refrigerated. It should stay fresh and delicious for up to three days. Because of the delicate lemon flavor and creamy sauce, it’s best enjoyed soon rather than later.

Freezing

This pasta is best eaten fresh, as freezing can alter the texture of the ricotta sauce and wilt the spinach further. If you need to freeze it, try to undercook the pasta slightly and avoid adding spinach until reheating to preserve the best texture and flavor.

Reheating

To bring your leftovers back to life, reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce as needed. Reheating slowly helps the flavors stay fresh and the creamy texture remain luscious without drying out.

FAQs

Can I use other types of pasta for Lemon Spinach Pasta?

Absolutely! While rigatoni is great for holding the sauce with its ridges and shape, penne, fusilli, or farfalle also work beautifully. The key is to choose a pasta that can trap the sauce well for maximum flavor in every bite.

Is it possible to make this dish vegan?

Yes! Swap out the ricotta and parmesan for your favorite dairy-free alternatives. Many plant-based ricotta cheeses melt and blend well, and nutritional yeast can add a cheesy flavor boost. The lemon zest and olive oil will still bring that signature brightness.

Can I substitute fresh spinach with frozen spinach?

While fresh spinach is preferred for its texture and color, frozen spinach can be used in a pinch. Just be sure to thaw and drain it well to avoid excess water diluting the sauce.

How can I make the lemon flavor stronger?

If you love that zingy lemon punch, feel free to add an extra half teaspoon of lemon zest or even a squeeze of fresh lemon juice to the sauce. Just be careful not to overpower the creamy ricotta balance.

What can I add for extra protein in the Lemon Spinach Pasta?

For a protein boost, toss in some grilled chicken, chickpeas, or toasted pine nuts. These additions complement the creamy, fresh flavors without overwhelming the dish.

Final Thoughts

There’s something truly special about Lemon Spinach Pasta that makes it a perfect weeknight favorite or an elegant, simple dish to share with loved ones. The bright lemon zest paired with creamy ricotta and tender spinach offers a fresh, comforting experience with every bite. I can’t wait for you to try this recipe and discover how easy it is to create something so deliciously memorable right at home.

Lemon Spinach Pasta Recipe

★★★★★

5.2 from 16 reviews

Author: Zoe
Total Time: 22 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A bright and creamy Lemon Spinach Pasta featuring al dente rigatoni tossed in a luscious ricotta and parmesan sauce enhanced with fresh lemon zest and nutmeg. This easy-to-make dish combines tender spinach with a smooth, tangy, and slightly nutty flavor profile, perfect for a quick weeknight dinner or a satisfying vegetarian meal.

Ingredients

Scale

Pasta and Greens

12 ounces rigatoni (or other pasta)
10 ounces fresh spinach
1 teaspoon salt (for pasta water)

Sauce

1½ cups ricotta cheese (or dairy-free ricotta)
1 cup grated parmesan cheese (or dairy-free cheese)
1 tablespoon extra virgin olive oil
1 teaspoon lemon zest (or more to taste)
⅛ teaspoon grated nutmeg
¼ teaspoon black pepper

Instructions

Cook Pasta and Spinach: Bring a large pot of salted water to a rolling boil. Add the rigatoni and stir occasionally. When the pasta is halfway cooked, add the fresh spinach directly to the boiling water. Continue cooking until the pasta is al dente according to package directions and the spinach is wilted.
Make the Lemon Ricotta Sauce: In a large mixing bowl, combine the ricotta cheese, grated parmesan, olive oil, lemon zest, grated nutmeg, salt, and black pepper. Note: Only zest the yellow peel of the lemon, avoiding the white pith which can be bitter. Whisk the mixture thoroughly until smooth and well combined.
Toss the Pasta: Once the pasta and spinach are ready, reserve one cup of the starchy pasta cooking water, then drain the pasta and spinach. Transfer the hot pasta and spinach to the bowl with the lemon ricotta sauce. Toss everything together thoroughly to coat all the pasta evenly. If the sauce seems too thick, gradually add some of the reserved pasta water until a creamy consistency is achieved.
Serve: Serve the pasta immediately, garnished with a little extra freshly ground black pepper and additional grated lemon zest if desired. Enjoy your fresh and vibrant Lemon Spinach Pasta!

Notes

Use fresh spinach for the best texture and flavor, but baby kale or swiss chard can be substituted.
For a vegan or dairy-free version, substitute ricotta and parmesan with plant-based alternatives.
Do not overcook the spinach to maintain its bright color and nutrients.
Reserve pasta water carefully; it’s key to adjusting the sauce’s creaminess.
Adjust lemon zest quantity to your taste preference for tanginess.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Boiling and Mixing
Cuisine: Italian