Lemon Ricotta Pasta has that fun tang that you are looking for in a dish that is different that a jarred spaghetti sauce. Sure you can go back to your standard because it is easy and takes no creativity. But this pasta adds a new level of cooking to your list. Lemon, spinach and ricotta (you can sub cottage cheese if you want) is a nice mix and maybe people will even think you are a good cook and not, like in reality, a lazy piece of take out chefness.




  • 1/2 lb pasta (spaghetti, linguine, penne, fusilli…)
  • 1 cup whole-milk ricotta
  • 8 oz baby spinach
  • 1/3 cup grated Parmesan cheese, plus extra to serve
  • 1 lemon, zest and juice
  • 1 Tbsp extra virgin olive oil
  • 1 garlic clove
  • salt and black pepper, to taste



  1. In a large pot of boiling salted water, cook pasta according to package directions until al dente.
  2. In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and pepper.
  3. 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.
  4. Drain and return pasta and spinach to the same pot.
  5. 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.
  6. Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges


Like this Lemon Ricotta Pasta recipe? Check out some more pasta recipes HERE.



lemon ricotta pasta

lemon ricotta pasta

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