Lemon Ricotta Pasta with Spinach and Peas - This creamy pasta features a velvety ricotta sauce brightened with fresh lemon zest, tender spinach, and sweet peas. The sauce clings to every strand without feeling heavy, while the lemon adds refreshing acidity that cuts through the richness. Ready in 20 minutes, this recipe delivers restaurant-quality pasta with minimal effort and maximum flavor impact.

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Lemon Ricotta Pasta with Spinach and Peas - The creaminess comes from using whole milk ricotta rather than heavy cream, which creates a lighter sauce that still feels luxurious. After testing, I found that blending the ricotta with pasta water and lemon juice before adding it to the pan prevents curdling and ensures a smooth emulsion. The residual heat from the pasta gently wilts the spinach just enough to retain its vibrant color and nutrients. This approach aligns with my philosophy that simple, fresh ingredients combined with smart technique can create dishes that feel special without being complicated.

Dietary Notes

✓ 20-Minute Meal
✓ One-Pot Wonder
✓ Family Favorite
✓ Vegetarian Comfort Food

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Why You'll Love This

Light Yet Creamy: Ricotta creates a satisfying sauce without the heaviness of traditional cream-based pastas.
Bright Flavor Profile: Lemon zest and juice cut through the richness, making each bite feel fresh and balanced.
Quick Weeknight Solution: From start to finish in 20 minutes, perfect for busy evenings when you want something special.
Versatile Add-Ins: Easily adapt with different vegetables or proteins based on what you have available.

Lemon Ricotta Pasta with Spinach and Peas

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 0

🔥 Cook Time: 10min

🥨 Yield: 4

🍞 Method: Simmering

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

12 oz linguine or fettuccine
1 cup whole milk ricotta cheese
from 1 large lemon lemon zest
3 tbsp fresh lemon juice
3 garlic cloves, minced
2 tbsp olive oil
5 oz fresh baby spinach
1 cup frozen peas
¼ cup fresh parsley, chopped
½ cup Parmesan cheese, grated
1 tsp kosher salt
½ tsp black pepper, freshly cracked

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✏️

linguine or fettuccine Long pasta shapes like linguine or fettuccine have more surface area to hold the creamy ricotta sauce. Cooking it al dente ensures the pasta maintains texture and doesn't become mushy when tossed with the sauce and vegetables.
whole milk ricotta cheese Whole milk ricotta has the perfect fat content to create a creamy, luxurious sauce without being overly heavy. Draining any excess liquid from the ricotta before using prevents a watery sauce and ensures proper emulsification with the pasta water.
lemon zest The zest contains essential oils that provide intense citrus aroma without added acidity. Using a microplane grater creates fine zest that distributes evenly throughout the sauce, giving every bite that bright, fresh lemon flavor.
fresh lemon juice Freshly squeezed lemon juice has the best flavor for cutting through the richness of the ricotta. Adding it to the ricotta mixture before heating helps temper the acidity and prevents curdling when it meets the hot pasta.
garlic cloves, minced Sautéing the garlic gently over medium-low heat brings out its sweetness without creating bitter, burnt notes. Mincing it finely ensures even distribution so you get consistent garlic flavor in every bite of this quick-cooking pasta.
fresh baby spinach Baby spinach is tender enough to wilt completely from the residual heat of the pasta, preserving its vibrant green color and nutrients. Adding it at the end prevents overcooking, which can make spinach bitter and lose its appealing texture.
frozen peas Frozen peas are blanched at peak freshness and require no thawing—they cook perfectly from the heat of the pasta. Their natural sweetness balances the lemon's acidity and adds pops of color and texture to the creamy dish.
fresh parsley, chopped Flat-leaf parsley adds a fresh, clean herbal note that complements the lemon without overpowering it. Chopping it just before adding preserves its bright flavor and vibrant green color in the finished dish.
Parmesan cheese, grated Freshly grated Parmesan melts smoothly into the sauce, adding savory depth and helping thicken the emulsion. The umami from aged Parmesan balances the brightness of the lemon and richness of the ricotta for a perfectly rounded flavor.
black pepper, freshly cracked Freshly cracked black pepper adds subtle heat and aromatic compounds that enhance all the other flavors. The piperine in black pepper also helps your body absorb the nutrients from the spinach and other ingredients more effectively.

list_alt Instructions

1

Step 1: Bring a large pot of generously salted water to a boil - the pasta water should taste like the sea to properly season the pasta from within.
2

Step 2: Cook the pasta according to package directions until al dente, reserving 1 cup of pasta water before draining - the starchy water helps emulsify the sauce.
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Step 3: While pasta cooks, whisk together ricotta, lemon zest, lemon juice, and ½ cup of the reserved pasta water in a medium bowl - this creates a smooth base sauce that won't curdle when heated.
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Step 4: Heat olive oil in the now-empty pasta pot over medium-low heat and sauté garlic for 1-2 minutes until fragrant but not browned - gentle cooking prevents bitter flavors.
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Step 5: Add the cooked pasta back to the pot with the garlic, tossing to coat evenly with the oil - this helps the sauce adhere to each strand.
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Step 6: Reduce heat to low and pour the ricotta mixture over the pasta, stirring constantly to create a creamy emulsion - low heat prevents the dairy from separating.
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Step 7: Add spinach and peas to the pasta, folding gently until the spinach wilts from the residual heat - this preserves its vibrant color and nutrients.
8

Step 8: Stir in grated Parmesan and chopped parsley, adding more reserved pasta water as needed to reach desired sauciness - the cheese melts into the sauce for extra richness.
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Step 9: Season with salt and plenty of freshly cracked black pepper, tasting and adjusting as needed - the pepper adds warmth that complements the lemon.
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Step 10: Divide among serving bowls, garnish with extra lemon zest and Parmesan, and serve immediately while hot and creamy - pasta continues to absorb sauce as it sits.

Nutrition Facts

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Calories 480

Protein 22g

Carbs 62g

Fiber 6g

Sugar 5g

Fat 18g

Sodium 580mg

Potassium N/A

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Serving Suggestions

Serve immediately while the pasta is hot and the sauce is creamy. Plate in shallow bowls to showcase the vibrant green spinach and peas against the white ricotta sauce. Garnish with extra lemon zest, freshly cracked black pepper, and a drizzle of good olive oil. Pair with a simple green salad and crusty bread to soak up any remaining sauce.

How to Store?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce, so when reheating, add a splash of water or milk and warm gently over low heat while stirring to restore creaminess. This dish does not freeze well due to the dairy-based sauce, which can separate when thawed. For best results, enjoy fresh or within 24 hours.

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