Quick 10-Minute Lemon Ricotta Pasta with Spinach

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If you’re anything like me, there are days when the clock is ticking, your stomach is growling, and the last thing you want is a complicated dinner. That’s exactly why I love this Quick 10-Minute Lemon Ricotta Pasta with Spinach. It’s the kind of meal that feels indulgent yet comes together faster than a takeout delivery. Creamy, tangy, and full of fresh greens, it’s my go-to comfort food when time is short but flavor still matters.

The beauty of this dish lies in its simplicity. Velvety ricotta cheese, a pop of lemon zest, tender spinach, and perfectly cooked pasta—it’s a four-ingredient wonder that tastes like something you’d get at a cozy Italian bistro. Whether you’re cooking for yourself or feeding a family, this pasta delivers every single time.

Why You’ll Love This Lemon Ricotta Pasta with Spinach

• It’s ready in just 10 minutes—perfect for busy weeknights.
• The lemon and ricotta combo gives it a light yet creamy flavor.
• Uses pantry and fridge staples you likely already have.
• Great way to sneak in some leafy greens.
• Easy to customize with extra protein or veggies.

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What Kind of Pasta Should I Use?

I usually reach for linguine or spaghetti because they hold the creamy ricotta sauce so well. But you’re not limited—penne, fettuccine, or even tagliatelle will work great. If you want to make it even more wholesome, try whole wheat pasta or a gluten-free alternative. The real hero here is the sauce, so any pasta shape you have on hand will do the job.

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Options for Substitutions

• Cheese: Swap ricotta for cottage cheese or mascarpone for a silkier finish.
• Greens: No spinach? Kale, arugula, or even frozen spinach work just fine.
• Lemon: Lemon zest adds a bright note, but lime zest can pinch-hit in a pinch.
• Protein: Add grilled chicken, shrimp, or chickpeas if you want something heartier.
• Pasta: Gluten-free pasta or even zucchini noodles are great if you’re watching carbs.

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Ingredients for Quick 10-Minute Lemon Ricotta Pasta with Spinach

• Pasta (8 oz linguine or spaghetti): The base of the dish, cooked until al dente to hold the creamy sauce well.
• Ricotta cheese (1 cup): This gives the sauce its creamy, luxurious texture without needing heavy cream.
• Fresh spinach (2 cups): Adds color, nutrients, and a mild earthy flavor that pairs beautifully with the lemon.
• Lemon zest and juice (1 lemon): Brightens the entire dish, cutting through the creaminess with refreshing citrus.
• Garlic (2 cloves, minced): Provides depth and an aromatic kick.
• Olive oil (1 tbsp): Used to gently sauté the garlic and help wilt the spinach.
• Salt and black pepper (to taste): Essential to balance all the flavors.
• Grated Parmesan cheese (optional, for garnish): Adds a salty, umami boost.

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Step 1: Boil the Pasta

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.

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Step 2: Sauté Garlic and Spinach

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Toss in the spinach and cook until just wilted, about 2-3 minutes.

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Step 3: Make the Ricotta Sauce

In a mixing bowl, stir together the ricotta cheese, lemon zest, lemon juice, salt, and pepper. Add a few tablespoons of the reserved hot pasta water to loosen the sauce and make it silky.

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Step 4: Combine Everything

Add the drained pasta to the skillet with spinach. Turn off the heat. Pour the ricotta mixture over the pasta and toss everything gently until coated. If needed, add more reserved pasta water to achieve the desired creamy consistency.

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Step 5: Serve and Garnish

Plate the pasta while it’s warm. Top with freshly ground black pepper, a bit more lemon zest, and optional grated Parmesan. Serve immediately.

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How Long to Prepare the Quick 10-Minute Lemon Ricotta Pasta with Spinach

Prep Time: Most of your prep is minimal—zesting a lemon, mincing a bit of garlic, and gathering a few ingredients. You can have everything ready in just about 5 minutes. While the pasta boils, you can multitask and get the rest done.

Cook Time: The actual cook time is around 10 minutes from start to finish. Boiling the pasta takes the longest, and everything else—like sautéing spinach and mixing the sauce—comes together quickly. This recipe truly lives up to its 10-minute name.

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Tips for Perfect Lemon Ricotta Pasta with Spinach

• Use whole-milk ricotta for the creamiest texture.
• Salt your pasta water well—this is your chance to infuse flavor.
• Don’t overcook the spinach; it should be just wilted, not mushy.
• Always reserve some pasta water—it’s key for adjusting sauce consistency.
• Fresh lemon zest makes a big difference; avoid bottled lemon juice.

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Watch Out for These Mistakes While Cooking

• Using watery ricotta: If your ricotta is too wet, drain it slightly before using.
• Skipping the pasta water: This silky, starchy liquid is crucial to help bind the sauce.
• Overcooking the pasta: Al dente pasta holds its shape better with creamy sauces.
• Adding the ricotta sauce over high heat: It can curdle. Always mix it off the heat.
• Under-seasoning: Taste and adjust salt and pepper at the end.

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What to Serve With Lemon Ricotta Pasta with Spinach?

1. Garlic Bread

Crispy, buttery, and garlicky—perfect for soaking up any leftover sauce.

2. Simple Arugula Salad

Peppery greens tossed with olive oil and balsamic pair beautifully with the creamy pasta.

3. Roasted Vegetables

A mix of zucchini, bell peppers, and cherry tomatoes adds color and flavor to your plate.

4. Grilled Chicken

Adds protein and makes the dish heartier without overpowering the lemony flavors.

5. White Wine

A crisp Sauvignon Blanc or Pinot Grigio complements the lemon and ricotta beautifully.

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Storage Instructions

Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta may absorb some sauce, so add a splash of water or milk when reheating to loosen it up.

Reheating: Warm in a skillet over low heat, stirring gently to avoid breaking the ricotta sauce. Microwaving works too—just add a bit of moisture and heat in short intervals.

Freezing: This dish is best enjoyed fresh, but if needed, freeze in a sealed container for up to one month. Thaw overnight in the fridge and reheat gently.

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Estimated Nutrition

• Calories: ~420 per serving
• Protein: 17g
• Carbohydrates: 48g
• Fat: 18g
• Saturated Fat: 7g
• Fiber: 3g
• Sugar: 3g
• Sodium: 290mg

(Note: These values are approximate and will vary based on specific brands and measurements used.)

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Frequently Asked Questions

What kind of ricotta should I use?

Whole milk ricotta gives the best creamy texture. If using low-fat, you may need to add more pasta water to reach a smooth consistency.

Can I make this recipe vegan?

Yes! Use a plant-based ricotta and skip the Parmesan. Make sure your pasta is egg-free.

Is this dish kid-friendly?

Absolutely. Its mild flavors and creamy texture are usually a hit with children.

Can I add meat to this recipe?

Definitely. Grilled chicken, crispy pancetta, or shrimp are all excellent additions.

How do I zest a lemon without a zester?

Use the fine side of a box grater, or carefully peel the lemon skin (avoiding the bitter white pith) and finely mince it.

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Conclusion

This Quick 10-Minute Lemon Ricotta Pasta with Spinach is a lifesaver on busy days. It delivers vibrant, creamy, zesty comfort in a single bowl—all in the time it takes to boil pasta. Whether you’re looking for an easy dinner idea, a meatless Monday win, or a fast and delicious lunch, this recipe deserves a permanent place in your kitchen rotation.

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