Description
A light and creamy lemon ricotta pasta tossed with fresh spinach, garlic, and Parmesan for a bright, comforting, and flavorful meal that comes together quickly with simple ingredients.
Ingredients
- 12 oz pasta (penne, rigatoni, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups fresh spinach
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add fresh spinach to the skillet and cook until just wilted, about 2–3 minutes.
- In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, black pepper, and red pepper flakes if using. Stir until smooth.
- Add the drained pasta to the skillet with the spinach. Stir in the ricotta mixture.
- Add reserved pasta water a little at a time, tossing until the sauce becomes creamy and coats the pasta evenly.
- Adjust seasoning as needed and serve immediately with extra Parmesan on top.
Notes
- Use whole milk ricotta for a creamier texture.
- Add grilled chicken or shrimp for extra protein.
- Stir in a small pat of butter for a richer flavor.
- Toasted pine nuts add a nice crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or milk to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
