🍋🧀 Lemon Ricotta Spinach Pasta
Ingredients:
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12 oz (340g) pasta (penne, rigatoni, or fettuccine)
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2 cups fresh spinach (lightly packed)
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1 cup whole milk ricotta cheese
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Zest and juice of 1 lemon
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1/2 cup grated Parmesan cheese
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2–3 cloves garlic, minced
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2 tbsp olive oil
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Salt and black pepper to taste
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Optional: red pepper flakes, fresh basil or parsley
👩🍳 Instructions:
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Cook the pasta:
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Bring salted water to a boil and cook pasta according to package instructions until al dente.
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Reserve 1/2 cup pasta water, then drain.
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Sauté the garlic and spinach:
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In a large skillet, heat olive oil over medium heat.
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Add garlic and sauté for 30 seconds until fragrant.
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Add spinach and cook until just wilted (1–2 minutes). Remove from heat.
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Make the lemon ricotta sauce:
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In a bowl, mix ricotta, lemon zest, lemon juice, Parmesan, salt, and black pepper.
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Add a splash of reserved pasta water (start with 1/4 cup) to thin it into a creamy sauce consistency.
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Combine:
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Add the drained pasta and ricotta mixture to the skillet with spinach.
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Toss everything together over low heat until warmed through and creamy. Add more pasta water as needed.
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Serve:
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Plate and sprinkle with more Parmesan, lemon zest, cracked black pepper, and herbs if desired.
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✅ Tips & Variations:
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Add grilled chicken, shrimp, or white beans for protein.
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Use arugula instead of spinach for a peppery bite.
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For extra creaminess, stir in a tablespoon of cream or butter.
Want a vegan, gluten-free, or one-pot version of this recipe?