If you’re craving a pasta dish that bursts with fresh, vibrant flavors and a creamy, dreamy texture, this Lemon Spinach Pasta is the perfect recipe to try. Combining the zingy brightness of lemon zest with tender spinach and a luscious ricotta sauce, every bite feels like a celebration of simple, wholesome ingredients coming together just right. Whether it’s a cozy weeknight dinner or a special meal to impress guests, this Lemon Spinach Pasta brings a refreshing twist to your pasta repertoire that you’ll love making again and again.

Lemon Spinach Pasta Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Spinach Pasta relies on straightforward ingredients that are easy to find and work harmoniously to deliver amazing flavor and texture. Each component plays a crucial role, from the al dente rigatoni offering a satisfying bite to the rich ricotta sauce brightened with lemon and subtly spiced with nutmeg.

12 ounces rigatoni: Choose rigatoni or a similar sturdy pasta to hold the creamy sauce beautifully.
10 ounces fresh spinach: Adds a tender, vibrant green element that complements the lemon’s brightness perfectly.
1½ cups ricotta cheese: The creamy base of the sauce adding smooth texture and richness.
1 tablespoon extra virgin olive oil: Enhances the sauce with a fruity depth and silky finish.
1 cup grated parmesan cheese: Offers a nutty sharpness that enriches the overall flavor.
1 teaspoon lemon zest: Provides that essential fresh citrus aroma and flavor burst.
⅛ teaspoon freshly grated nutmeg: Adds a subtle warmth that balances the tangy lemon notes.
1 teaspoon salt: Brings out the natural flavors of the ingredients and seasons the pasta water.
¼ teaspoon black pepper: For a mild heat that lifts the dish without overpowering it.

How to Make Lemon Spinach Pasta

Step 1: Cook Pasta and Spinach

Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the rigatoni, and after about halfway through the cooking time, toss in the fresh spinach. This method gently wilts the spinach right into the pasta, blending those flavors and saving you an extra step. Cook the pasta until it’s perfectly al dente, giving it that satisfying bite that pairs so well with the creamy sauce.

Step 2: Make the Lemon Ricotta Sauce

While the pasta cooks, it’s time to whip up your luxurious sauce. In a large mixing bowl, combine the creamy ricotta, freshly grated parmesan, extra virgin olive oil, zingy lemon zest, a touch of freshly grated nutmeg, salt, and black pepper. Be sure to only zest the yellow part of the lemon peel — the white pith beneath is bitter and will detract from the brightness you want.

Step 3: Whisk Sauce Until Smooth

Whisk all of these ingredients together thoroughly until you have a smooth, well-combined sauce. The mixture should feel silky and ready to envelop every precious rigatoni tube in creamy, lemony goodness.

Step 4: Toss the Pasta

Once the pasta is cooked, reserve one cup of the starchy pasta water, then drain the rigatoni and spinach. Immediately add the hot pasta and spinach to your bowl with the ricotta sauce. Toss everything together well, adding reserved pasta water a little at a time if the sauce needs to loosen up to coat the pasta evenly. This starchy water helps create a glossy, clingy sauce that perfectly dresses the pasta.

How to Serve Lemon Spinach Pasta

Garnishes

To elevate this dish, a little extra lemon zest freshly grated on top adds an irresistible brightness and makes the flavors pop even more. A crack of freshly ground black pepper adds a subtle kick and a sprinkle of grated parmesan gives an irresistible cheesy finish that everyone will appreciate.

Side Dishes

This Lemon Spinach Pasta pairs wonderfully with light, crisp sides like a fresh arugula salad tossed with lemon vinaigrette or a crispy garlic bread that soaks up any leftover sauce. A simple roasted vegetable medley adds lovely texture contrasts and rounds out the meal beautifully.

Creative Ways to Present

For a crowd or a special dinner, serve the Lemon Spinach Pasta in generous bowls with lemon wedges on the side for extra zing. You can also layer it in a pretty glass baking dish and broil briefly with extra parmesan for a bubbly, golden crust that offers a delightful contrast to the creamy interior.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Lemon Spinach Pasta, store it in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it a tasty next-day meal.

Freezing

This dish is best enjoyed fresh, but if you want to freeze it, do so without the spinach (which can become mushy). Freeze the pasta with sauce in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stove over low heat or in the microwave with a splash of water or broth to loosen the sauce. Be careful not to overheat as ricotta can separate if cooked too aggressively.

FAQs

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

Absolutely! While rigatoni is great for holding onto the sauce, penne, farfalle, or fusilli are excellent alternatives that also work wonderfully with the creamy texture of the sauce.

Is it possible to make this recipe dairy-free?

Yes, simply swap the ricotta and parmesan for your favorite dairy-free cheeses. There are many delicious plant-based ricotta substitutes that maintain the creamy consistency crucial to this dish.

How can I make this Lemon Spinach Pasta more protein-rich?

To add protein, consider tossing in cooked grilled chicken, sautéed shrimp, or roasted chickpeas. These options complement the fresh, light flavors without overpowering the delicate lemon and ricotta notes.

What’s the secret to getting the spinach perfectly cooked?

Adding the spinach halfway through cooking the pasta is key. It wilts gently without getting soggy or overcooked, preserving its bright color and fresh flavor perfectly.

Can I prepare any parts of this recipe in advance?

You can prepare the lemon ricotta sauce ahead of time and store it in the fridge for up to a day. When ready to serve, just warm it gently and toss with freshly cooked pasta for a quick dinner.

Final Thoughts

This Lemon Spinach Pasta is a genuinely delightful dish that feels both sophisticated and wonderfully homey. Its balance of creamy, tangy, and fresh elements is truly unforgettable, and I can’t wait for you to taste it and add it to your favorites list. Give it a go soon—you’ll be making it again before you know it!

Lemon Spinach Pasta Recipe

★★★★★

5.2 from 9 reviews

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

Print Recipe

Description

A refreshing and creamy Lemon Spinach Pasta combining tender rigatoni with vibrant spinach and a zesty ricotta sauce, perfect for a quick and satisfying meal.

Ingredients

Scale

Pasta and Vegetables

12 ounces rigatoni (or other pasta)
10 ounces fresh spinach

Sauce

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

Instructions

Cook Pasta and Spinach: Bring a large pot of salted water to a boil. Once boiling, add the rigatoni and stir immediately. Halfway through the pasta’s cooking time, add the fresh spinach to the pot. Cook until the pasta is al dente following the package instructions, allowing the spinach to wilt and soften.
Make the Lemon Ricotta Sauce: While the pasta cooks, combine the ricotta, grated parmesan cheese, extra virgin olive oil, lemon zest, freshly grated nutmeg, salt, and black pepper in a large mixing bowl. Make sure to only zest the yellow part of the lemon peel to avoid bitterness from the white pith. Whisk the ingredients thoroughly until the sauce is smooth and creamy.
Toss the Pasta: When the pasta is done, reserve one cup of the starchy cooking water and then drain the pasta and spinach. Add the hot pasta and spinach to the bowl with the ricotta sauce. Toss well, coating the pasta evenly. If the sauce feels too thick, gradually add some of the reserved pasta water to achieve a creamy consistency.
Serve: Plate the pasta immediately. Garnish with a sprinkle of freshly ground black pepper and extra lemon zest if desired for an added burst of freshness.

Notes

Use fresh spinach for the best flavor and texture; baby spinach works especially well.
To keep it dairy-free, substitute ricotta and parmesan with suitable dairy-free alternatives.
Reserve pasta water to adjust the sauce consistency and help the sauce cling better to the pasta.
Adding nutmeg is optional but enhances the depth of flavor subtly.
Serve immediately to enjoy the sauce’s creamy texture at its best.

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