Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

There’s something magical about a bowl of pasta that manages to feel both indulgent and light all at once. This Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts does just that. With creamy ricotta, fresh lemon zest, tender ribbons of spinach, and buttery toasted pine nuts, it’s a simple dish that packs a whole lot of personality. The flavors are fresh and bright, and every bite delivers a comforting creaminess lifted by zesty citrus and crunch. It’s the kind of meal that feels like sunshine in a bowl, perfect for cozy weeknights or casual dinner with friends.

Behind the Recipe

This recipe came to life one spring evening when the fridge was nearly empty but hope was still high. A tub of ricotta, a lemon rolling around in the crisper, and a box of pasta sparked the idea. With some fresh spinach from the garden and a handful of pine nuts from the back of the pantry, dinner was suddenly not just possible but beautiful. It’s now a beloved go-to, especially when life calls for comfort without heaviness.

Recipe Origin or Trivia

Lemon and ricotta are a classic pairing in Italian cooking, particularly from southern regions like Campania and Sicily where lemons grow abundantly. This type of pasta is inspired by the rustic simplicity of Italian cucina povera, where humble ingredients are elevated through thoughtful preparation. Ricotta, which means “recooked,” is a traditional soft cheese used in both savory and sweet dishes, and its mild flavor makes it perfect for absorbing the brightness of lemon.

Why You’ll Love Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

Every forkful is a balance of creaminess, brightness, and crunch. Here’s why it might just become your new favorite:

Versatile: This dish works equally well warm or at room temperature, making it perfect for any season.

Budget-Friendly: Just a few ingredients go a long way to create a flavorful meal.

Quick and Easy: It comes together in under 30 minutes without fuss.

Customizable: Add peas, swap spinach for arugula, or throw in grilled chicken or mushrooms.

Crowd-Pleasing: Its creamy texture and light lemon flavor appeal to all ages.

Make-Ahead Friendly: Mix the ricotta and lemon ahead of time and store in the fridge.

Great for Leftovers: Gently reheated or served cold as a pasta salad, it’s still delicious.

Chef’s Pro Tips for Perfect Results

Making this dish shine is all about a few small but mighty tricks:

1. Use whole milk ricotta for the creamiest texture and richest flavor.
2. Don’t overcook the spinach—add it just at the end to preserve its color and vibrancy.
3. Reserve some pasta water to help loosen the sauce and coat the noodles evenly.
4. Toast the pine nuts carefully—they burn fast, so keep a close eye and stir frequently.
5. Zest before you juice—it’s way easier to get all that bright lemon zest first.

Kitchen Tools You’ll Need

You won’t need any fancy equipment, just the basics:

Large pot: For boiling the pasta.

Colander: To drain the pasta.

Large skillet or sauté pan: To wilt the spinach and toss everything together.

Mixing bowl: For stirring together the ricotta, lemon juice, and zest.

Microplane or fine grater: For zesting the lemon.

Wooden spoon or spatula: For stirring and combining ingredients.

Ingredients in Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

Everything here plays its part in bringing balance and flavor to the dish:

1. Dry pasta: 12 ounces of linguine or fettuccine. Acts as the hearty base for all the creamy goodness.
2. Ricotta cheese: 1 cup whole milk ricotta. Brings the rich, velvety texture to the sauce.
3. Fresh spinach: 4 cups packed baby spinach. Adds color, freshness, and a mild earthiness.
4. Lemon: Zest and juice of 1 large lemon. Brightens the whole dish with citrusy zing.
5. Garlic: 2 cloves, minced. Adds a subtle aromatic backbone.
6. Grated parmesan cheese: ½ cup. For salty, nutty depth and an extra layer of creaminess.
7. Toasted pine nuts: ¼ cup. Offer buttery crunch and nutty flavor.
8. Olive oil: 2 tablespoons. Helps sauté the garlic and blend the sauce.
9. Salt: 1 teaspoon or to taste. Enhances and balances the flavors.
10. Black pepper: ½ teaspoon freshly ground. Adds a gentle kick and finishes the dish.

Ingredient Substitutions

Cooking from what you’ve got? No problem. Here are some easy swaps:

Ricotta cheese: Cottage cheese or mascarpone.

Spinach: Kale, arugula, or even finely chopped zucchini.

Pine nuts: Chopped almonds or walnuts.

Parmesan: Pecorino Romano or Grana Padano.

Olive oil: Avocado oil or a light canola oil.

Ingredient Spotlight

Ricotta Cheese: This creamy Italian cheese is known for its soft, grainy texture and mild flavor. It melts beautifully into sauces, creating a rich mouthfeel without feeling heavy.

Lemon: Not just a background note, the lemon in this dish brightens every bite. Both zest and juice are used to amplify flavor and add a citrusy pop that balances the richness of the cheese.

Instructions for Making Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

Let’s bring this creamy dream to life. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Start by setting a large pot of salted water to boil for the pasta. While that heats up, toast the pine nuts in a dry pan over medium heat until golden and fragrant. Set aside.
2. Combine Ingredients:
   In a large mixing bowl, stir together the ricotta, lemon zest, lemon juice, parmesan, salt, and pepper until smooth. Set aside.
3. Prepare Your Cooking Vessel:
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until just fragrant, about 30 seconds.
4. Assemble the Dish:
   Cook the pasta until al dente. Reserve ½ cup of pasta water, then drain the pasta. Add the cooked pasta directly into the skillet with garlic, followed by the spinach. Toss until spinach just wilts.
5. Cook to Perfection:
   Remove from heat. Stir in the ricotta-lemon mixture, adding a splash of reserved pasta water to loosen the sauce and coat the noodles evenly.
6. Finishing Touches:
   Sprinkle the toasted pine nuts over the top and give everything one last gentle toss.
7. Serve and Enjoy:
   Dish into warm bowls, add a bit of extra parmesan or lemon zest if desired, and serve immediately.

Texture & Flavor Secrets

This dish plays a beautiful game of contrast. The ricotta gives it a soft, creamy body that hugs the pasta just right. The lemon cuts through with brightness, keeping every bite refreshing. Then, the toasted pine nuts swoop in with a rich crunch, giving your teeth something to celebrate.

Cooking Tips & Tricks

A little guidance goes a long way:

• Always salt your pasta water well—it’s your first chance to flavor the dish.
• Don’t rinse the pasta after cooking. That starch helps the sauce cling better.
• Warm the ricotta mixture slightly if it feels too stiff when mixing.

What to Avoid

Here’s how to steer clear of common kitchen missteps:

• Overcooking the spinach. It should be just wilted, not mushy.
• Using low-fat ricotta. It lacks the richness that makes the sauce sing.
• Skipping the zest. The juice alone won’t give the full lemony aroma.

Nutrition Facts

Servings: 4
Calories per serving: 510

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

If you want to get a head start, you can mix the ricotta, lemon, and parmesan blend up to two days ahead and keep it refrigerated. Leftovers store beautifully in an airtight container for up to 3 days. Reheat gently with a splash of water or milk to loosen the sauce. This pasta is not ideal for freezing due to the dairy content.

How to Serve Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

This pasta is delightful on its own, but you can make it even more special with:

• A crisp green salad with a tangy vinaigrette.
• Crusty bread for scooping up every last bit of sauce.
• A glass of sparkling water with lemon slices for a bright pairing.

Creative Leftover Transformations

Don’t let those leftovers go to waste! Try:

• Turning it into a baked pasta with a breadcrumb topping.
• Mixing in chopped cherry tomatoes and serving cold as a pasta salad.
• Using it as a filling for stuffed peppers or zucchini boats.

Additional Tips

A few more little secrets from my kitchen to yours:

• Let the pasta rest for a couple minutes before serving to let the flavors marry.
• A drizzle of extra virgin olive oil on top makes it feel extra luxe.
• Store your pine nuts in the freezer—they stay fresh and flavorful longer.

Make It a Showstopper

Visuals matter, especially when you want to impress. Here’s how:

• Top each serving with a final dusting of parmesan and lemon zest.
• Serve in shallow bowls with clean rims for a restaurant-style presentation.
• Garnish with a few baby spinach leaves or microgreens for that fresh pop.

Variations to Try

Keep things interesting with these twists:

• Add peas: Stir in ½ cup of cooked peas for a burst of sweetness.
• Spicy kick: Add a pinch of red pepper flakes to the ricotta mix.
• Mushroom version: Sauté mushrooms and toss them in for earthy richness.
• Swap the nuts: Use slivered almonds for a budget-friendly crunch.
• Gluten-free: Use your favorite gluten-free pasta and enjoy worry-free.

FAQ’s

Q1: Can I use store-bought pre-toasted pine nuts?

Yes, just make sure they’re still fresh and haven’t gone rancid.

Q2: Can I make this dish vegan?

Swap ricotta with a plant-based alternative and skip the parmesan or use a vegan version.

Q3: Will whole wheat pasta work?

Absolutely. It adds a nuttier flavor and extra fiber.

Q4: Can I add protein to this dish?

Grilled chicken or chickpeas are both great additions.

Q5: What type of lemon is best?

A juicy, fresh large lemon—preferably organic since you’ll be using the zest.

Q6: Can I serve this cold?

Yes, it makes a lovely pasta salad the next day.

Q7: What if I don’t have fresh spinach?

You can use frozen—just thaw and drain it well.

Q8: How do I store leftovers?

Keep them in an airtight container in the fridge for up to 3 days.

Q9: Is this dish kid-friendly?

Very! The mild cheese and lemon combo is usually a hit.

Q10: What pasta shape works best?

Linguine, spaghetti, or fettuccine hold the sauce beautifully.

Conclusion

This Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts is a true gem in the world of weeknight dinners. It’s bright, creamy, comforting, and so easy to pull together that it almost feels like cheating. Trust me, you’re going to love this. It’s a dish that feeds the belly and the soul, one forkful of zesty, creamy goodness at a time.

Print