There’s something about a creamy lemon pasta that feels both comforting and effortlessly elegant—and this Lemon Ricotta Pappardelle with Spinach is exactly that. Silky ribbons of pappardelle are coated in a light, creamy ricotta sauce, brightened with fresh lemon and balanced with tender, wilted spinach. It’s the kind of dish that feels indulgent, yet still fresh and vibrant—perfect for a cozy night in or a simple, elevated dinner to share.

I’ve always loved how lemon can completely transform a pasta dish, cutting through richness and adding that irresistible brightness. Paired with creamy ricotta and delicate pasta, it creates a beautiful balance that feels both luxurious and approachable. This recipe came together as one of those “a little bit of this, a little bit of that” moments in the kitchen—and it quickly became a go-to when I want something comforting but not too heavy.

Whether you’re cooking for yourself, your family, or hosting a relaxed dinner, this is one of those dishes that feels special without requiring a lot of effort—exactly the kind of recipe I love coming back to again and again.

Now that you’ve seen just how simple yet elevated this dish can be, it’s time to bring it to life in your own kitchen. With just a handful of ingredients and a few easy steps, you’ll have a creamy, bright, and beautifully balanced pasta on the table in no time.

Serves: 3

Ingredients

1/2 pound pappardelle pasta (feel free to use spaghetti, linguine, or any other pasta you like)

1 cup whole-milk ricotta

5 oz fresh baby spinach, washed

1/4 cup grated parmesan cheese

1 fresh lemon

1 tablespoon olive oil

2 garlic cloves, minced

Crushed red pepper flakes (optional)

Salt & pepper

Instructions

In a large pot of boiling salted water, cook pasta according to package directions. Make sure pasta is al dente. In a large bowl, combine ricotta, olive oil, parmesan cheese, garlic, and lemon juice from whole lemon. Season with salt and pepper and stir until well combined. In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water, then add spinach to the pot. Stir well and push the leaves down to submerge them in water. Afterwards, drain and return pasta and spinach to the same pot. Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce. Feel free to add more cooking water as needed, you want a smooth and creamy texture. Serve and garnish with grated Parmesan cheese. For an extra kick at the end I sprinkled crushed red pepper flakes. If you don’t like crushed red pepper flakes you don’t have to add them. Enjoy!