Lemon Ricotta Pasta with Spinach
A delightful dish combining creamy ricotta and the bright zing of lemon, perfect for busy weekdays or special occasions.
Ingredients
Pasta and Cheese
- 12 oz 12 oz pasta (spaghetti, fettuccine, or penne)
- 1 cup 1 cup ricotta cheese
- 1/2 cup 1/2 cup grated Parmesan cheese
Vegetables and Flavorings
- 4 cups 4 cups fresh spinach leaves
- 2 cloves 2 cloves garlic, minced
- Zest and juice of 1 large Zest and juice of 1 large lemon
Cooking Essentials
- 1/2 cup 1/2 cup reserved pasta water Reserve before draining pasta
- 2 tbsp 2 tbsp olive oil
- Salt and black pepper, to taste
- Optional: crushed red pepper flakes, for garnish
Instructions
Cooking the Pasta
- Cook pasta in salted boiling water according to package directions until al dente.
- Reserve 1/2 cup pasta water before draining.
Making the Sauce
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add spinach and cook until wilted, about 2 minutes.
- Lower heat and stir in ricotta, lemon zest, and lemon juice.
- Gradually add reserved pasta water to create a creamy sauce.
Combining
- Toss the cooked pasta in the sauce until evenly coated.
- Add Parmesan cheese and season with salt and pepper.
Serving
- Serve immediately, topped with extra lemon zest, Parmesan, and crushed red pepper flakes if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with a splash of water or olive oil to restore creaminess. Avoid freezing for best texture.