Name: Lemon Spinach Pasta Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Italian
Ingredients: 12 ounces rigatoni (or other pasta); 10 ounces fresh spinach; 1 teaspoon salt; 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 grated nutmeg; ¼ teaspoon black pepper

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Introduction

Lemon Spinach Pasta is a bright and creamy dish that’s perfect for a quick weeknight meal. The fresh flavors of lemon and spinach combine beautifully with ricotta and parmesan for a comforting, yet light pasta experience.

A black cast iron pan filled with cooked spaghetti mixed with bright yellow sauce and fresh green spinach leaves spread evenly throughout the pasta. The texture of the spaghetti looks soft and slightly glossy, with the spinach adding a fresh touch with its vibrant green color. A wooden spoon is resting inside the pan, partially lifting some pasta. Around the pan, there are halved lemons with a bright yellow color on the 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 the water returns to a boil, add the pasta and stir to prevent sticking.
Step 2: Halfway through cooking the pasta according to package instructions, add the fresh spinach to the boiling water with the pasta and cook until the pasta is al dente.
Step 3: While the pasta cooks, combine the ricotta, grated parmesan, olive oil, lemon zest, nutmeg, salt, and black pepper in a large mixing bowl. Whisk until smooth and well combined.
Step 4: When the pasta is ready, reserve one cup of the starchy pasta water, then drain the pasta and spinach.
Step 5: Add the hot pasta and spinach to the ricotta mixture. Toss well to coat evenly, adding reserved pasta water a little at a time if the sauce needs loosening.
Step 6: Serve immediately, garnished with extra lemon zest and freshly ground black pepper if desired.

Tips & Variations

Use dairy-free ricotta and parmesan alternatives to make this dish vegan-friendly.
Add a handful of toasted pine nuts for extra crunch and flavor.
For a tangier sauce, increase the amount of lemon zest or add a squeeze of fresh lemon juice before tossing.
Substitute spinach with baby kale or arugula for a peppery twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop, adding a splash of water to loosen the sauce if needed. This dish is best enjoyed fresh for the creamiest texture.

How to Serve

A black cast iron pan holds a serving of spaghetti pasta mixed with creamy yellow sauce and spinach leaves, with the noodles twisted in the center forming a small mound. A wooden spoon rests on the pan edge, partially stirring the pasta. Surrounding the pan are two halved lemons with bright yellow flesh on a white marbled surface with a blue and white striped cloth in the background. The colors show green from the spinach, yellow from the sauce and lemons, and the natural tan of the pasta strands. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any short pasta like penne, fusilli, or shells will work well with this sauce.

Is it possible to prepare this dish ahead of time?

You can prepare the sauce in advance and cook the pasta and spinach just before serving for the best texture and flavor.