If you’re craving a pasta dish that’s creamy, fresh, and effortlessly elegant, this Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts is the recipe to make.
It’s the perfect blend of tangy lemon, rich ricotta cheese, and crunchy toasted pine nuts—all tossed together with tender pasta and fresh spinach for a balanced, comforting meal.
Ready in about 30 minutes, it’s ideal for busy weeknights or casual entertaining.
Ingredients You’ll Need
The beauty of this pasta lies in its simplicity. Each ingredient brings something special to the dish.
- Pasta: Choose a type that holds sauce well, like spaghetti, fettuccine, or rigatoni.
- Ricotta Cheese: Whole milk ricotta gives the sauce its creamy, luscious texture.
- Lemon: You’ll use both the zest and juice for brightness and freshness.
- Spinach: Baby spinach adds color, nutrients, and a subtle earthy flavor.
- Pine Nuts: Toasted pine nuts provide a nutty crunch that balances the creaminess.
- Garlic: A touch of minced garlic deepens the flavor.
- Olive Oil: For sautéing and finishing the dish.
- Salt and Pepper: To season each layer of flavor.
- Optional Add-Ins: Grated Parmesan, fresh basil, or a pinch of red pepper flakes.
Pro tip: Always use freshly grated lemon zest and freshly squeezed lemon juice for the best flavor.
How to Make Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts
This recipe comes together in a few simple steps.
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Reserve one cup of pasta water before draining. - Toast the Pine Nuts:
While the pasta cooks, place the pine nuts in a dry skillet over medium heat. Stir frequently until golden brown and fragrant, about 3–4 minutes. Remove immediately to prevent burning. - Sauté the Garlic and Spinach:
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add spinach and cook until wilted, about 1–2 minutes. - Make the Lemon Ricotta Sauce:
In a bowl, whisk together ricotta, lemon zest, lemon juice, salt, and pepper. Add a few tablespoons of warm pasta water to loosen the mixture. - Combine Everything:
Add the cooked pasta and ricotta mixture to the skillet with spinach. Toss well, adding more pasta water as needed to create a smooth, creamy sauce that coats the pasta evenly. - Finish and Serve:
Top with toasted pine nuts and, if desired, a sprinkle of Parmesan or fresh basil. Serve immediately.
Tips for the Best Creamy Texture
- Use Full-Fat Ricotta: It provides a richer flavor and creamier consistency.
- Avoid Overheating the Sauce: Ricotta can curdle if exposed to high heat. Always mix it off the direct flame.
- Add Pasta Water Slowly: This starchy liquid helps emulsify the sauce, making it silky and cohesive.
- Balance the Lemon: Adjust the amount of juice and zest to taste for a bright but balanced flavor.
Variations and Add-Ins
Once you master the base recipe, it’s easy to get creative.
- Add Protein: Mix in grilled chicken, shrimp, or crispy prosciutto for a heartier meal.
- Change the Greens: Try arugula, kale, or Swiss chard instead of spinach.
- Experiment with Nuts: Toasted almonds or walnuts work well if you don’t have pine nuts.
- Add Heat: Sprinkle in red pepper flakes or drizzle with chili oil for a touch of spice.
- Make it Vegan: Swap ricotta for a plant-based version and use nutritional yeast instead of Parmesan.
Serving Suggestions and Pairings
This pasta shines on its own, but you can easily build a complete meal around it.
- Pasta Types: Spaghetti, linguine, or rigatoni work best to hold the creamy sauce.
- Wine Pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemony flavor beautifully.
- Sides: Serve with garlic bread, roasted vegetables, or a simple green salad.
- Presentation Tip: Top with extra lemon zest, cracked pepper, and a drizzle of olive oil for an elegant finish.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat Gently: Warm in a skillet over low heat with a splash of water or olive oil to restore creaminess.
- Avoid the Microwave: It can dry out the sauce and make the pasta rubbery.
- Refresh Before Serving: Add a squeeze of lemon juice and a few fresh spinach leaves for brightness.
Recipe FAQ’s
Can I make this ahead for guests?
You can prepare components ahead — toast pine nuts and make the ricotta mix (keep chilled). Cook pasta just before serving and finish in the skillet so the sauce is fresh and silky.
Can I use part-skim ricotta instead of whole-milk ricotta?
Yes. Part-skim will work and reduce calories slightly, but the sauce will be less rich and creamy. If using part-skim, you may want a little extra olive oil or an extra tablespoon of reserved pasta water to smooth the texture.
Can I substitute the pine nuts?
Yes. Toasted walnuts, slivered almonds, or chopped hazelnuts are good substitutes and add a similar crunchy contrast. Toast them briefly in a dry pan until fragrant.
Creamy Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts
This Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts is a bright, creamy pasta that comes together in about 25 minutes. Tangy lemon and creamy ricotta make a silky sauce that clings to pasta, while wilted spinach adds color and pine nuts add a nutty crunch.It’s an easy, elegant weeknight main (vegetarian) that stores well for a few days and adapts easily to add-ins like chicken or shrimp.
Ingredients
- 12 oz (340 g) dried pasta (spaghetti, fettuccine, or rigatoni)
- 1½ cups (360 g) whole-milk ricotta cheese
- Zest and juice of 1 large lemon about 2 tbsp juice
- 4 cups (≈120 g) baby spinach packed
- ⅓ cup (≈45 g) pine nuts toasted
- 3 tbsp olive oil 2 tbsp for cooking + 1 tbsp to finish
- 3 cloves garlic minced (about 9 g)
- ½ cup (≈50 g) grated Parmesan (optional, for serving)
- 1 tsp kosher salt for pasta water + more to taste
- ½ tsp freshly ground black pepper plus extra to finish
- Pinch of red pepper flakes optional
Instructions
- Bring the pasta water to a boil: Fill a large pot with water, add 1 tsp kosher salt, and bring to a rolling boil.
- Toast the pine nuts: While the water heats, place pine nuts in a dry skillet over medium heat. Stir constantly for 3–4 minutes until golden and fragrant. Transfer to a small bowl to stop cooking.
- Cook the pasta: Add the pasta to the boiling water and cook until al dente according to package instructions. Reserve 1 cup of pasta cooking water before draining. Drain pasta and set aside.
- Sauté garlic and wilt spinach: In a large skillet, heat 2 tbsp olive oil over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Add the baby spinach and sauté 1–2 minutes until just wilted. Remove from heat.
- Make the lemon-ricotta sauce: In a medium bowl, whisk together ricotta, lemon zest, lemon juice, 1/4–1/2 tsp salt (to taste), and 1/2 tsp black pepper. Add 2–4 tbsp of the reserved hot pasta water and whisk to loosen the mixture — you want a smooth, slightly pourable cream.
- Combine pasta and sauce: Add drained pasta to the skillet with the wilted spinach. Pour the ricotta mixture over the pasta. Toss gently, adding more reserved pasta water, 1 tbsp at a time, until the sauce coats the pasta smoothly and reaches your desired creaminess. Do not overheat; keep the pan off high heat to avoid curdling.
- Finish and plate: Stir in 1 tbsp olive oil if desired for shine. Divide among 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.