Lemon ricotta pasta & spinach
A quick and creamy pasta dish featuring fresh spinach, zesty lemon, and rich ricotta cheese, perfect for a flavorful weeknight dinner.
Ingredients
Pasta
- 8 oz pasta (spaghetti, linguine, penne, fusilli...)
Ricotta cheese
- 1 cup whole-milk ricotta
Vegetables
- 8 oz fresh baby spinach (washed)
Cheese
- 1/3 cup grated Parmesan cheese (plus extra to serve)
Fruits
- 1 unwaxed lemon lemon (zest and juice)
Lemon Wedges
- 3 wedges lemon wedges (optional)
Oils & Vinegars
- 1 Tbsp extra virgin olive oil (plus extra for drizzling)
Garlic
- 1 clove garlic (grated or pressed)
Salt & Pepper
- to taste salt and black pepper
Instructions
- Cook pasta in boiling salted water until al dente. Reserve 1/2 cup of cooking water.
- Mix ricotta, olive oil, Parmesan, garlic, lemon zest, and juice. Season with salt and pepper.
- Add spinach to pasta in the last minute of cooking, then drain and return to pot.
- Stir in ricotta sauce and reserved water until creamy. Serve with extra Parmesan, olive oil, and lemon wedges if desired.
Notes
For extra flavor, add red pepper flakes or more lemon juice to taste.