Lemon Spinach Pasta Recipe

If you crave a vibrant, creamy, and fresh pasta dish that sings with bright citrus notes, then the Lemon Spinach Pasta is your new best friend. This dish is a delightful balance of zesty lemon, tender spinach, and luscious ricotta that wraps around every bite of perfectly cooked rigatoni. It’s simple enough for a weeknight meal but elegant enough to serve to guests, making it an all-around winner in anyone’s recipe collection. Trust me, once you try this Lemon Spinach Pasta, it will quickly become a staple you want to make again and again.

Ingredients You’ll Need

Getting your ingredients right is the secret to unlocking the magic of this Lemon Spinach Pasta. The freshness of the spinach, the creaminess of the ricotta, and the sharp brightness from lemon zest all come together with just a handful of pantry staples to make something extraordinary.

• 12 ounces rigatoni: A hearty pasta shape that holds sauce beautifully in its ridges and hollow center.
• 10 ounces spinach: Fresh spinach brings vibrant green color and mild earthiness that perfectly balances the lemon.
• 1½ cups ricotta: This creamy cheese is the silky base of the sauce, adding richness without heaviness.
• 1 tablespoon extra virgin olive oil: Adds a fruity depth and emulsifies the sauce for a smooth texture.
• 1 cup parmesan cheese, grated: Adds salty umami that elevates every forkful, but can be swapped for dairy-free cheese if preferred.
• 1 teaspoon lemon zest: The star of the show, delivering a bright, fresh citrus punch—feel free to add more to suit your taste.
• ⅛ teaspoon nutmeg, grated: A subtle warmth that rounds out the flavors beautifully.
• 1 teaspoon salt: Enhances all the natural flavors in the dish while seasoning the pasta water.
• ¼ teaspoon black pepper: Adds a touch of spiciness to keep the flavors lively and interesting.

How to Make Lemon Spinach Pasta

Step 1: Cook Pasta and Spinach

Start by bringing a large pot of salted water to a boil; this is crucial for properly seasoning your pasta from the inside out. Once boiling, add the rigatoni and stir gently to keep it from sticking. When the pasta is halfway to al dente, toss in the fresh spinach so it wilts gently without losing its vibrant color or texture. This step layers your dish with beautiful green goodness, perfectly softened but still full of life.

Step 2: Make the Lemon Ricotta Sauce

While the pasta cooks, whip up the sauce that makes this dish unforgettable. In a large mixing bowl, combine the ricotta, grated parmesan, extra virgin olive oil, lemon zest (just the yellow part, be careful to avoid the bitter white pith), freshly grated nutmeg, salt, and black pepper. Whisk everything vigorously until the mixture becomes a smooth, luscious sauce that smells heavenly with zesty lemon and warm spice notes.

Step 3: Toss the Pasta

Once your pasta is perfectly al dente, reserve a cup of the starchy cooking water before draining. This magical pasta water is your key to texture. Add the hot pasta and spinach directly into the bowl with your lemon ricotta sauce. Toss everything together lovingly, coating each rigatoni in the creamy sauce. If the sauce feels too thick, slowly add some of your reserved pasta water to loosen it up, creating a silky, cohesive finish. Serve it immediately with an extra sprinkle of lemon zest and freshly cracked black pepper for that final burst of flavor.

How to Serve Lemon Spinach Pasta

Garnishes

Simple garnishes can elevate Lemon Spinach Pasta wonderfully. Try freshly grated parmesan for that extra cheesy touch, a few torn fresh basil leaves for an aromatic lift, or a drizzle of high-quality olive oil to add an elegant shine and richness.

Side Dishes

Pair this bright and creamy pasta with crisp, refreshing sides like a light arugula salad with lemon vinaigrette, or roasted vegetables to add some texture contrast. Garlic bread or crusty focaccia also makes for a comforting, palate-pleasing companion.

Creative Ways to Present

For a fun twist, serve this Lemon Spinach Pasta in individual shallow bowls, topped with edible flowers or toasted pine nuts for added crunch. You can also turn this dish into a warm pasta salad by chilling it slightly and tossing in some olives or sun-dried tomatoes for a Mediterranean vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Spinach Pasta keeps nicely in an airtight container in the fridge for up to three days. To preserve the creamy texture, you may want to add a splash of olive oil on top before sealing it.

Freezing

This pasta is best enjoyed fresh, but if you must freeze, portion it out without extra pasta water and pack in a freezer-safe container. Thaw overnight in the fridge and be prepared to add some cream or olive oil when reheating to bring back the sauce’s creaminess.

Reheating

Gently reheat leftovers on the stovetop over low heat, adding a splash of water or milk to loosen the sauce. Microwaving works, too, but stir halfway through to heat evenly and avoid drying out the pasta.

FAQs

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

Absolutely! While rigatoni is perfect for holding the sauce, penne, farfalle, or rigatoni alternatives work wonderfully. Just cook according to package directions.

Is there a dairy-free version of this recipe?

Yes! Simply swap the ricotta and parmesan for your favorite dairy-free cheese alternatives. Nutritional yeast can add extra cheesy flavor if needed.

Can I add protein to this Lemon Spinach Pasta?

Definitely. Grilled chicken, sautéed shrimp, or even crispy tofu make fantastic additions that complement the fresh, creamy profile of the dish.

How much lemon zest should I use?

Start with 1 teaspoon of lemon zest as in the recipe, then adjust to your taste. More zest will make the dish brighter and more citrus-forward.

Can I prepare the sauce in advance?

You can mix the sauce ingredients ahead of time and store them in the fridge for a day, but it’s best to toss with the pasta right before serving for the freshest flavor and texture.

Final Thoughts

There is something truly special about how simple ingredients come together to create the lively, creamy goodness of Lemon Spinach Pasta. It’s a dish I return to when I need comfort with a spark of brightness. Give this recipe a try and watch it earn a favorite spot on your table — I promise this Lemon Spinach Pasta won’t disappoint and will keep you excited about pasta night for weeks to come!

Lemon Spinach Pasta Recipe

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★★★★★

4.8 from 17 reviews

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

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Description

A bright and creamy Lemon Spinach Pasta featuring rigatoni tossed in a luscious ricotta and parmesan sauce, infused with fresh lemon zest and a hint of nutmeg. This simple yet flavorful dish combines tender pasta, fresh spinach, and a smooth, tangy cheese sauce for a delightful vegetarian meal that’s quick and easy to prepare.

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Ingredients

Scale 1x2x3x

Pasta and Vegetables

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

Sauce

• 1½ cups ricotta cheese (or dairy-free ricotta alternative)
• 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 grated nutmeg
• ¼ teaspoon black pepper

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Instructions

1. Cook Pasta and Spinach: Bring a large pot of salted water to a boil. Add the rigatoni once the water boils again, stirring to prevent sticking. Halfway through cooking, add the fresh spinach to the boiling pasta. Cook everything until pasta is al dente as per package instructions.
2. Make the Lemon Ricotta Sauce: While the pasta cooks, combine ricotta, grated parmesan, olive oil, lemon zest, grated nutmeg, salt, and black pepper in a large mixing bowl. Whisk well until the sauce is smooth and all ingredients are fully incorporated. Avoid zesting the white pith of the lemon as it can taste bitter.
3. Toss the Pasta: Once the pasta is cooked al dente, reserve one cup of the starchy pasta cooking water, then drain the pasta and spinach. Add the drained pasta and spinach to the bowl containing the creamy ricotta mixture. Toss thoroughly to coat each rigatoni with the sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired creamy consistency is reached.
4. Serve: Plate the pasta immediately, and garnish with a sprinkle of freshly ground black pepper and additional lemon zest if desired for a burst of fresh flavor.

Notes

• Use dairy-free ricotta and parmesan alternatives to make this recipe vegan.
• Reserve pasta water carefully; it helps thin the sauce and enhances flavor.
• Be sure to zest only the yellow part of the lemon to avoid bitterness.
• This recipe adapts well with other pastas like penne or fusilli.
• Add freshly ground black pepper at the end for best aroma and taste.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Boiling, Tossing
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (approximately 1/4 of recipe)
• Calories: 380 kcal
• Sugar: 2.5 g
• Sodium: 540 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 4 g
• Protein: 17 g
• Cholesterol: 35 mg

Keywords: lemon spinach pasta, creamy ricotta pasta, vegetarian pasta recipe, easy pasta dish, Italian pasta recipe