Name: Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz spaghetti or linguine; 1 tbsp olive oil; 3 cups fresh baby spinach; 1 cup whole milk ricotta cheese; Zest and juice of 1 lemon; ½ cup grated Parmesan cheese; ½ cup reserved pasta water (more if needed); Salt and freshly cracked black pepper, to taste; ¼ cup pine nuts, toasted; Lemon wedges for serving (optional)

Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts is a bright and creamy dish that brings a touch of elegance to any weeknight dinner. Imagine tender spaghetti coated in a silky ricotta sauce infused with fresh lemon zest, tossed with just-wilted spinach and topped with crunchy toasted pine nuts. It’s vibrant, comforting, and deeply satisfying without being heavy.

This dish strikes the perfect balance between fresh and indulgent. The lemon juice cuts through the richness of the cheese, while the spinach adds a fresh pop of green. Whether you’re looking for a cozy meatless meal or a quick way to impress guests, this pasta comes together in under 30 minutes and tastes like something from your favorite Italian bistro.

What Kind of Ricotta Should I Use?

Whole milk ricotta works best for a creamy, rich texture. If you’re using a thicker, more dry ricotta, you can loosen it with a splash of pasta water or milk. For a lighter version, part-skim ricotta is fine, but you may lose a bit of that luscious mouthfeel.

Ingredients for the Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

12 oz spaghetti or linguine
1 tbsp olive oil
3 cups fresh baby spinach
1 cup whole milk ricotta cheese
Zest and juice of 1 lemon
½ cup grated Parmesan cheese
½ cup reserved pasta water (more if needed)
Salt and freshly cracked black pepper, to taste
¼ cup pine nuts, toasted
Optional: lemon wedges for serving

How To Make the Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.

Step 2: Toast the Pine Nuts

While the pasta cooks, place the pine nuts in a dry skillet over medium heat. Stir frequently for 3-4 minutes until golden and fragrant. Watch closely to prevent burning. Remove from heat and set aside.

Step 3: Wilt the Spinach

In the same skillet, heat olive oil over medium heat. Add the spinach and sauté for 1-2 minutes, just until wilted. Season lightly with salt and pepper. Turn off the heat.

Step 4: Make the Lemon Ricotta Sauce

In a large bowl, mix together the ricotta, lemon zest, lemon juice, and Parmesan cheese. Add a splash of the reserved pasta water to loosen the mixture until creamy.

Step 5: Combine Everything

Add the hot pasta to the bowl of ricotta mixture and toss to coat. Pour in a bit more reserved pasta water as needed to create a silky sauce. Fold in the wilted spinach.

Step 6: Serve and Garnish

Divide the pasta among serving bowls. Top with the toasted pine nuts, a crack of black pepper, and optional lemon wedges. Serve warm and enjoy!

Serving and Storing Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

This pasta is best served fresh while the ricotta is creamy and the pine nuts are crisp. Pair it with a glass of chilled white wine and a side of crusty bread for a complete meal. It makes a beautiful dish for a dinner party or a cozy solo night in.

To store leftovers, transfer the pasta to an airtight container and refrigerate for up to 3 days. The ricotta sauce may thicken, so add a splash of milk or water before reheating. Warm gently on the stovetop or in the microwave, stirring frequently.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess moisture before adding to the dish. Fresh spinach offers better texture and flavor.

Is this recipe vegetarian?

Yes! It’s a completely vegetarian meal. Just double-check your Parmesan is made without animal rennet if that’s important to you.

Can I make it gluten-free?

Absolutely. Swap in your favorite gluten-free pasta. The sauce and toppings are naturally gluten-free.

What if I don’t have pine nuts?

You can substitute chopped toasted walnuts or slivered almonds. Or leave them out entirely if needed.

How can I make it more protein-rich?

Add grilled chicken, shrimp, or white beans to make it heartier without losing the dish’s light and fresh appeal.

Can I make this ahead of time?

It’s best fresh, but you can prep components in advance—toast the pine nuts, mix the ricotta sauce, and wash the spinach to cut down time when cooking.