Lemon Ricotta Pasta with Spinach
Ingredients:
12 ounces pasta (such as linguine, fettuccine, or penne)
1 tablespoon olive oil
3 cloves garlic, minced
5 ounces fresh spinach (about 5 cups), roughly chopped
1 cup ricotta cheese
Zest of 1 lemon
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese (plus extra for serving)
Salt and freshly ground black pepper, to taste
1/4 cup reserved pasta water (more if needed)
Directions:
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup of the pasta water before draining. Drain the pasta and set aside.
Sauté the garlic and spinach: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2–3 minutes.
Make the ricotta sauce: In a medium bowl, combine the ricotta cheese, lemon zest, lemon juice, and Parmesan cheese. Stir until smooth and season with salt and pepper to taste.
Combine pasta and sauce: Add the drained pasta to the skillet with the spinach. Reduce the heat to low. Add the ricotta mixture and a few tablespoons of reserved pasta water. Toss until the pasta is evenly coated and creamy. Add more pasta water as needed to achieve desired consistency.
Serve: Divide the pasta among serving plates or bowls. Top with extra Parmesan cheese and freshly cracked black pepper if desired. Serve warm.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: Approximately 370 kcal per serving | Servings: 4 servings