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Overhead shot of a plate with spaghetti with spinach, ricotta and lemon
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4.75 from 4 votes

Lemon Ricotta Pasta with Spinach

Lemon Ricotta Pasta with Spinach, a light and creamy summer dish that is deliciously refreshing and super easy to make. It's ready in under 15 minutes, and it makes a perfect midweek meal in summer or any other time of the year.
Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 2 people
Calories: 682kcal


  • 200 g spaghetti (7 oz)
  • 1 cup ricotta cheese
  • 1 lemon
  • 1 tablespoon olive oil
  • a handful of spinach
  • 2 tablespoon parmesan cheese to garnish
  • salt and pepper to taste


  • Cook the pasta according to the packet instructions.
  • 2 minutes before the pasta is ready, add the fresh spinach to the pot and allow it to wilt.
  • Reserve ¼ cup of the water in which the pasta cooked, and drain the rest.
  • In a bowl, mix the ricotta, lemon juice and zest and olive oil.
  • Season to taste with salt and pepper.
  • Pour over the reserved water, and mix well to get a paste.
  • Pour the paste over the drained spaghetti, and mix well.
  • Serve immediately with parmesan cheese.


Calories: 682kcal | Carbohydrates: 84g | Protein: 29g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 66mg | Sodium: 191mg | Potassium: 431mg | Fiber: 5g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 29mg | Calcium: 349mg | Iron: 2mg