Name: The Best Lemon Spinach Pasta Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: 12 ounces rigatoni (or other pasta); 10 ounces fresh spinach; 1½ cups ricotta (or dairy-free ricotta); 1 cup parmesan cheese (grated, or dairy-free cheese); 1 tablespoon extra virgin olive oil; 1 teaspoon lemon zest (or more to taste); ⅛ teaspoon nutmeg (grated); 1 teaspoon salt; ¼ teaspoon black pepper

Jump to Recipe

Introduction

This Lemon Spinach Pasta is a fresh, creamy dish that combines tangy lemon zest with tender spinach and rich ricotta. It’s an easy, satisfying meal perfect for weeknights or when you want something light yet flavorful.

A black cast iron pan filled with cooked spaghetti pasta, tossed with wilted spinach and small pieces of garlic, all coated in a light, shiny sauce with a hint of oil, creating a yellowish color on the pasta with bright green spinach spots. A wooden spoon rests on the right side inside the pan. In the background, there are two halved lemons and a blue and white striped cloth, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces rigatoni (or other pasta)
10 ounces spinach
1½ cups ricotta (or dairy-free ricotta)
1 tablespoon extra virgin olive oil
1 cup parmesan cheese (grated, or dairy-free cheese)
1 teaspoon lemon zest (or more to taste)
⅛ teaspoon nutmeg (grated)
1 teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: Bring a large pot of water to a boil and add the salt. Once boiling again, add the pasta and stir. Halfway through cooking, add the fresh spinach. Cook until the pasta is al dente according to package instructions.
Step 2: While the pasta cooks, prepare the sauce by combining ricotta, grated parmesan, olive oil, lemon zest, grated nutmeg, salt, and black pepper in a large mixing bowl. Whisk until smooth and well combined. Remember to only zest the yellow part of the lemon to avoid bitterness.
Step 3: When the pasta is ready, reserve one cup of the pasta cooking water. Drain the pasta and spinach, then add them to the bowl with the lemon ricotta sauce. Toss well to coat everything evenly. Add reserved pasta water gradually if the sauce needs thinning.
Step 4: Serve immediately, garnished with extra lemon zest and freshly ground black pepper for a bright, zesty finish.

Tips & Variations

Use fresh baby spinach for a more tender texture, or swap in kale for a heartier twist.
For a vegan version, substitute ricotta and parmesan with plant-based alternatives and choose your favorite dairy-free cheese.
Add a handful of toasted pine nuts or walnuts for crunch and extra flavor.
If you like more citrus punch, increase the lemon zest or add a squeeze of fresh lemon juice before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or pasta water to loosen the sauce if needed. This dish is best enjoyed fresh but can be refreshed well with careful reheating.

How to Serve

A black cast iron skillet filled with a single layer of cooked yellow spaghetti noodles mixed with bright green spinach leaves, small white garlic pieces, and sprinkled with a few red chili flakes. The noodles are slightly glossy, showing they are coated with a light sauce or oil. Behind the skillet are cut lemons and a blue and white striped cloth, all set on a white marbled textured surface. A wooden spoon rests on the edge of the skillet. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with various pasta shapes like penne, fusilli, or farfalle. Choose your favorite or whatever you have on hand.

How can I make this dish dairy-free?

Simply substitute ricotta and parmesan with dairy-free versions or use blended soaked cashews as a creamy alternative. Olive oil and lemon zest provide plenty of flavor even without dairy.