Ever craved a dish that’s simple yet packs a creamy, dreamy punch?

This Irresistibly Easy Ricotta Pasta strikes the perfect balance between speed and taste, transforming basic ingredients into a delightful meal. It’s creamy, zingy, and takes just one pan to whip up! Seriously, who has time for a sink full of dishes?

Why make this recipe

Imagine dinner that’s quick, easy, and passes the family approval test with flying colors. This pasta dish isn’t just kind on your schedule; it’s also friendly on the wallet! Plus, it has a level of creaminess that will have you going back for seconds (or thirds… no judgment here!).

Ingredients

You don’t need fancy stuff — just these basics!

8 oz Pasta (Choose your favorite shape; gluten-free pasta works wonderfully too!)
15 oz Whole-milk Ricotta Cheese (Or substitute with plant-based ricotta for a dairy-free option.)
2 tbsp Olive Oil
2 cloves Garlic (Minced; adjust based on your love for garlic!)
1/2 cup Freshly Grated Parmesan Cheese (Use vegan Parmesan for a dairy-free twist.)
1 tbsp Lemon Zest
2 tbsp Lemon Juice
1/2 cup Pasta Water
Salt (To taste)
Black Pepper (To taste)
1/4 tsp Crushed Red Pepper Flakes
1/4 cup Fresh Basil (Great for garnish.)
2 cups Baby Spinach

Directions

Cook your pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until golden, about 1 minute.
Lower the heat and mix in the ricotta cheese, lemon zest, and lemon juice. Stir until smooth.
Add the reserved pasta water gradually until you achieve a creamy consistency.
Toss in the cooked pasta, season with salt, pepper, and red pepper flakes. Mix until pasta is well-coated.
Fold in the baby spinach until just wilted. Serve immediately, garnished with fresh basil and a sprinkle of Parmesan.

How to make Irresistibly Easy Ricotta Pasta (Overview)

Let’s break it down: Start by boiling your pasta and grabbing that golden garlicky oil—because who can resist the smell wafting through your kitchen? Once you toss in that ricotta, lemon zest, and juice, you’ll feel like a culinary wizard mixing up a potion! Pro tip: Don’t skip toasting the garlic— it makes all the difference!

Next, you add a splash of reserved pasta water to achieve that creamy comfort. Finally, mix it all together and watch the magic happen as your baby spinach wilts into the mix. Voila! Dinner is served! 😍

How to serve Irresistibly Easy Ricotta Pasta

Plate it up and let the colors pop! The vibrant greens of the baby spinach, the bright zesty lemon, and the creamy ricotta make this dish a feast for the eyes. Top with fresh basil for a pop of color and aroma that whispers “dinner time.” Serve it alongside a crunchy salad or some crispy garlic bread to soak up every last bit of that delicious sauce!

How to store Irresistibly Easy Ricotta Pasta

Got leftovers? Lucky you! This pasta keeps well in the fridge for up to 3 days. Pro tip: When you’re ready to reheat, add a splash of water or a drizzle of olive oil to restore that creamy goodness. And if you’re really planning ahead, you can freeze it for convenient meals later! Just make sure to store it in an airtight container.

Tips to make Irresistibly Easy Ricotta Pasta

Timing is key—prep everything before you start cooking so you can navigate the kitchen like a pro!
Feel free to swap the garlic out for shallots for a milder flavor.
For an added protein kick, toss in grilled chicken or cooked shrimp before serving.
Want less creaminess? Just reduce the amount of ricotta or add a little extra pasta water to thin it out.
Fresh herbs make everything better—try parsley or chives alongside basil for an extra flavor boost!

Variation

Want to shake things up? Consider sprinkling in some toasted pine nuts for a satisfying crunch, or add a handful of sun-dried tomatoes for a splash of color and flavor. You could even try different cheeses—like goat cheese or feta— for a unique twist!

FAQs

Can I make this dish vegan?
Absolutely! Substitute the ricotta cheese with plant-based ricotta and the Parmesan with vegan cheese.

What should I do with leftover pasta?
Store it in the fridge for up to 3 days, and elevate it by adding a splash of water when reheating.

Can I use a different type of pasta?
For sure! Feel free to use any pasta shape you love, whether it’s gluten-free, whole wheat, or even zucchini noodles for a lighter option.

📌 Pin this recipe for your next cozy dinner night!