This creamy lemon ricotta pasta has been a go-to in my kitchen whenever I want something comforting but light. I first stumbled on this combination one spring when I had ricotta left over from a baking project and a bag of baby spinach that needed using. The ricotta, bright lemon, and a splash of pasta water created a silky coating that clung to each strand, while the pine nuts added a toasty contrast. It quickly became my answer to a last-minute dinner that still felt thoughtful.

What makes this dish special is the balance between lemony brightness and creamy richness. The texture is delicate: the sauce is loose enough to coat the pasta without being heavy, and the spinach wilts into pockets of tender green. It’s one of those recipes that feels elegant but comes together with pantry staples and minimal fuss. I often serve it for casual dinners, but it’s elegant enough to bring to a friend’s gathering when time is short.

Ingredients

• 12 ounces dried pasta: Choose spaghetti, fettuccine or rigatoni. I prefer long strands for twirling, but rigatoni holds the ricotta sauce delightfully. Use a reliable brand like Barilla or De Cecco for even cooking.
• 1½ cups whole-milk ricotta cheese: Look for a creamy, not grainy, ricotta. Whole-milk ricotta gives the silkiness; brands such as BelGioioso or Calabro work well. If very wet, drain briefly in a sieve.
• Zest and juice of 1 large lemon: About 2 tablespoons juice. Fresh lemon is crucial — bottled juice lacks the aromatic oils in the zest that brighten the sauce.
• 4 cups baby spinach, packed: Spinach wilts quickly and adds color and nutrients. Rinse and shake dry; baby leaves need only 1–2 minutes in the pan.
• ⅓ cup pine nuts, toasted: Toast until golden for maximum aroma. Store-bought pine nuts can go rancid — buy small quantities or keep in the freezer.
• 3 tablespoons olive oil: Use 2 tablespoons for sautéing garlic and spinach and 1 tablespoon to finish for sheen and mouthfeel. Extra-virgin olive oil adds flavor depth.
• 3 cloves garlic, minced: About 1 teaspoon minced per clove. Cook briefly to avoid bitterness.
• ½ cup grated Parmesan (optional): Adds savory complexity; grate fresh Parmigiano-Reggiano for best results.
• 1 teaspoon kosher salt for the pasta water, plus more to taste: salt the water generously to season the pasta from within.
• ½ teaspoon freshly ground black pepper, plus extra to finish: freshly cracked pepper lifts the creaminess.
• Pinch red pepper flakes (optional): For a subtle heat that plays nicely with lemon.

Instructions

Bring the water to a boil: Fill a large pot with water, add 1 teaspoon kosher salt and set over high heat. Bring to a rolling boil so the pasta cooks evenly; a large volume of water prevents sticking and ensures the pasta cooks al dente. Aim for a vigorous boil before adding pasta. Toast the pine nuts: While water heats, place the pine nuts in a dry skillet over medium heat. Stir constantly for 3–4 minutes until golden and fragrant; they brown quickly, so stay attentive. Remove from the heat and transfer to a small bowl to stop carryover cooking. Cook the pasta: Add pasta to the boiling water and cook until al dente per package directions (usually 8–12 minutes depending on shape). Before draining, reserve 1 cup of the starchy cooking water — this is the secret to a silky sauce. Drain and set the pasta aside briefly. Sauté garlic and wilt the spinach: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and cook 20–30 seconds until just fragrant — do not allow it to brown. Add the baby spinach and sauté 1–2 minutes until just wilted; remove the skillet from the heat to avoid overcooking green color and texture. Make the lemon-ricotta sauce: In a medium bowl, whisk together the ricotta, lemon zest, lemon juice, 1/4–1/2 teaspoon salt (to taste), and 1/2 teaspoon black pepper. Add 2–4 tablespoons of the reserved hot pasta water and whisk until smooth and slightly pourable. The starchy water loosens the ricotta without thinning flavor. Combine pasta and sauce: Add the drained pasta to the skillet with wilted spinach. Pour the ricotta mixture over the pasta and gently toss; add more reserved pasta water, one tablespoon at a time, until the sauce coats the pasta smoothly and reaches your preferred creaminess. Keep the heat low or off to avoid curdling; the goal is a glossy emulsion rather than a simmer. Finish and plate: Stir in 1 tablespoon olive oil for extra shine if desired. Divide between plates, sprinkle with toasted pine nuts and grate Parmesan over each serving if using. Add extra lemon zest or a crack of black pepper to finish. Serve immediately while warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; when reheating, add a splash of water or milk and rewarm gently on the stovetop over low heat, stirring until smooth. Freezing is not ideal for texture because dairy can separate, but you can freeze cooked pasta without sauce for up to 1 month—thaw in the fridge and reheat with a fresh ricotta lemon mixture.

Ingredient Substitutions

If you need dairy-free options, substitute a creamy plant-based ricotta (almond or soy) and skip Parmesan or use a vegan alternative—note the flavor will be milder. For a nuttier finish, replace pine nuts with toasted walnuts or slivered almonds (similar crunch with more robust flavor). Swap the pasta for gluten-free varieties if necessary; cook times will vary and sauce-binding may change slightly, so adjust pasta water accordingly.

Serving Suggestions

This pairs beautifully with a crisp green salad and a light vinaigrette to balance richness. For a more substantial meal, serve alongside roasted cherry tomatoes or lemony grilled chicken. Garnish with extra lemon zest, a drizzle of quality olive oil, and additional toasted pine nuts for texture. A chilled glass of Sauvignon Blanc or Vermentino complements the citrus notes.

Cultural Background

This style of pasta draws on Italian traditions that favor simple, high-quality ingredients. Ricotta has long been used in Italian cooking for both sweet and savory dishes, and combining it with lemon is a common way to brighten the cheese’s mild sweetness. Toasted nuts as a garnish are found in regional Italian preparations, adding texture to otherwise smooth dishes. This recipe blends rustic Italian sensibility with contemporary ease.

Seasonal Adaptations

In spring and summer, boost the lemon zest and toss in peas or asparagus tips for freshness. In cooler months, swap baby spinach for sautéed Swiss chard or kale and finish with a splash of cream if you want extra warmth. Holiday variations can include roasted mushrooms and a sprinkle of nutmeg to echo winter flavors.

Meal Prep Tips

For meal prep, cook the pasta and store separately from the ricotta mixture; reheat pasta and toss with a warmed ricotta sauce made quickly with reserved pasta water. Pack pine nuts separately to maintain crunch. Use shallow airtight containers for even cooling and label with the cooking date—this helps you enjoy vibrant leftovers throughout the week.

At its heart, this dish is about balance: bright lemon, creamy ricotta, tender greens and crunchy pine nuts. It’s reliable, adaptable and always a crowd-pleaser—invite friends, share a bowl, and let people add their own finishing touches at the table.