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4.72 from 45 votes

Lemon Ricotta Pasta

Recipe from Two Peas and Their Pod

Pasta made with spinach, garlic, shallot, lemon and a simple, creamy ricotta sauce. Top with Parmesan cheese and fresh basil for the perfect pasta dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course, Pasta
Cuisine: Italian
Keyword: lemon, pasta, ricotta cheese
Servings: 6
Calories: 348kcal


  • 12 ounces pasta
  • 1/2 cup reserved pasta water
  • 1 tablespoon olive oil
  • 3 cups packed spinach leaves
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 cup ricotta cheese
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Garnish: freshly chopped basil, crushed red pepper flakes, Parmesan cheese & lemon juice


  • Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve 1/2 cup of the starchy pasta water and drain the pasta. Pour the pasta back into the pot.
  • While the pasta is cooking, heat the olive oil over medium heat in a large skillet. Add the spinach and shallot and cook until spinach is wilted. Add the garlic and cook for 1 minute.
  • Reduce the heat to low and stir in the ricotta cheese. Add the lemon zest and lemon juice and stir until creamy. Add the reserved pasta water and stir again until well combined. Stir in the Parmesan cheese. Season with salt and black pepper.
  • Add in the pasta and stir well until pasta is well coated in the ricotta sauce. Garnish with basil, crushed red pepper flakes, and extra Parmesan cheese, if desired. You can also add an extra squeeze of lemon juice if you want a stronger lemon flavor. Serve immediately.


Calories: 348kcal | Carbohydrates: 47g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 196mg | Potassium: 298mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1662IU | Vitamin C: 8mg | Calcium: 191mg | Iron: 1mg