One-Pot Lemon Ricotta Spinach Pasta Recipe

If you are looking for a bright, comforting, and effortlessly delicious meal, this One-Pot Lemon Ricotta Spinach Pasta is exactly what you need on your dinner table. This dish combines tender spaghetti cooked right in flavorful broth with the creamy richness of ricotta cheese and the lively zing of fresh lemon, balanced perfectly by tender baby spinach. It’s the kind of recipe that feels luxurious but comes together with such simplicity that you’ll want to make it on repeat. Plus, using just one pot means less cleanup and more time to enjoy your meal, making One-Pot Lemon Ricotta Spinach Pasta a true weeknight hero.

Ingredients You’ll Need

To create this vibrant pasta, the ingredients are simple yet each plays a special role to build layers of flavor, texture, and color. From the fresh lemon zest that adds a citrusy spark to the tender baby spinach that lends a nice pop of green, every item elevates this dish beautifully.

• Olive oil: Provides a fragrant base and helps lightly cook the garlic to release its aroma.
• Garlic cloves, minced: Infuses savory depth with a warm, slightly sweet undertone.
• Low-sodium chicken or vegetable broth: The cooking liquid that infuses the pasta with savory richness without overpowering the lemon’s brightness.
• Dried spaghetti pasta: The perfect canvas to soak up the creamy lemon ricotta sauce.
• Baby spinach or arugula: Adds fresh, vibrant color and delicate earthy notes.
• Whole-milk ricotta cheese: Creates a luscious, creamy texture that ties everything together.
• Finely grated Parmesan cheese: Brings a savory, nutty kick and depth to the sauce.
• Finely grated lemon zest: Imparts a bright, fragrant citrus aroma.
• Juice of a medium lemon: Provides refreshing acidity that balances the rich ricotta.
• Kosher salt: Enhances all the flavors, making each ingredient shine.
• Freshly grated black pepper: Adds a subtle bite and warmth.

How to Make One-Pot Lemon Ricotta Spinach Pasta

Step 1: Sauté the Garlic

Start by warming the olive oil in a large, high-sided skillet or Dutch oven over medium heat. Once the oil shimmers, toss in the minced garlic and gently cook it until it becomes lightly golden and releases its wonderful fragrance, which takes about 2 minutes. This step unlocks the garlic’s sweet, aromatic flavor that forms the backbone of the dish.

Step 2: Simmer Pasta in Broth

Next, pour in the entire carton of low-sodium broth and add the dried spaghetti. Bring this to a gentle simmer, stirring occasionally with tongs to prevent the pasta from sticking together. Let it cook until the pasta is al dente—tender but still with a little bite—usually around 15 minutes. If the liquid is absorbed too quickly, don’t hesitate to add up to a cup of water, a quarter cup at a time, to keep it from drying out. This method lets the pasta soak up the flavorful broth fully, infusing each strand with savory goodness.

Step 3: Wilt the Greens

When the pasta is just about ready, stir in your baby spinach. The heat from the pasta and broth is enough to gently wilt the greens without overcooking, preserving their bright color and fresh flavor. This touch of greenery adds that nourishing, slightly earthy contrast to the creamy sauce you’re about to finish.

Step 4: Add Ricotta and Lemon

Turn off the heat and add the whole-milk ricotta, the finely grated Parmesan, lemon zest, and lemon juice. Stir everything together until the ricotta melts into a silky, creamy sauce that clings to the pasta beautifully. Season with kosher salt and freshly ground black pepper to your taste. The creamy ricotta paired with lemon creates a delightfully balanced sauce that feels indulgent yet fresh. Taste and adjust seasoning if needed, taking care to balance the saltiness with the lemon’s brightness perfectly.

How to Serve One-Pot Lemon Ricotta Spinach Pasta

Garnishes

For a finishing touch, sprinkle extra grated Parmesan cheese over the top, add a few twists of freshly ground black pepper, and scatter a little more lemon zest if you love that citrusy punch. A drizzle of olive oil or a few fresh basil leaves would also add a lovely aroma and visual appeal.

Side Dishes

This pasta shines as a main course but pairs wonderfully with crisp green salads dressed lightly with vinaigrette or a side of crusty bread for soaking up every last creamy drop. Roasted vegetables like asparagus or cherry tomatoes add a sweet, smoky note that complements the lemony sauce beautifully.

Creative Ways to Present

For company or a special occasion, serve this pasta in shallow bowls with a wedge of lemon on the side. A sprinkle of toasted pine nuts or a light dusting of chili flakes brings a nice texture and subtle complexity. Alternatively, turn this recipe into a warm side dish by reducing the pasta quantity and pairing it alongside grilled chicken or fish for a bright, fresh meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover One-Pot Lemon Ricotta Spinach Pasta in an airtight container in the refrigerator for up to 3 days. Because the sauce is creamy, it may thicken slightly when chilled, but a quick stir with a splash of broth or water before reheating fixes this right away.

Freezing

While this pasta is best enjoyed fresh due to its creamy texture and fresh lemon flavor, you can freeze leftovers in a sealed container for up to 1 month. Thaw overnight in the fridge before warming gently. Expect the texture to change a bit, as ricotta sauces sometimes separate after freezing.

Reheating

To reheat, warm the pasta gently over low heat on the stove or in the microwave, adding a little broth or water to loosen the sauce and bring back that delicious creamy consistency. Stir often to prevent sticking and keep the cheese smooth.

FAQs

Can I use a different type of pasta?

Absolutely! While spaghetti works beautifully here, feel free to use linguine, fettuccine, or even shorter pasta shapes like penne if that’s what you have on hand. Just keep an eye on cooking times as they vary by pasta shape.

Is there a way to make this dish vegan?

You can swap the ricotta for a plant-based version or silken tofu blended until creamy, and use nutritional yeast instead of Parmesan for a cheesy flavor. Use vegetable broth and olive oil to keep the dish fully vegan.

What can I do if I don’t have fresh lemon zest?

If fresh lemon zest isn’t available, a little high-quality bottled lemon juice can help, but I highly recommend zest whenever possible for that bright citrus aroma. Lemon zest adds a fresh brightness that bottled juice alone can’t replicate.

Can I add protein to this pasta?

Definitely! Grilled chicken, shrimp, or crispy tofu make excellent additions for a heartier meal. Simply cook the protein separately and add it right before serving to keep the textures fresh and vibrant.

Does the pasta need stirring often while cooking?

Yes, stir occasionally with tongs to prevent the spaghetti from sticking to the pot, especially as the liquid reduces. This helps ensure even cooking and perfect texture throughout.

Final Thoughts

One-Pot Lemon Ricotta Spinach Pasta is a delightful dish that strikes the perfect balance between simple ingredients and impressive flavors. It’s quick, creamy, and fresh with a brightness that never gets old—ideal whether you’re cooking for yourself or feeding a crowd. Give this recipe a try, and I promise it will become one of your most-loved weeknight meals, bringing warmth and joy straight to your kitchen.

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