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Lemon Ricotta Pasta with Spinach
Lemon Ricotta Pasta with Spinach
Ingredients:
12 oz pasta (spaghetti, linguine, or your favorite pasta)
1 cup ricotta cheese
2 cups fresh spinach (packed)
1 lemon (zested and juiced)
2 tbsp olive oil
2 cloves garlic (minced)
1/4 cup grated Parmesan cheese (plus extra for serving)
1/2 tsp red pepper flakes (optional for a little heat)
Salt and pepper, to taste
1/4 cup pasta cooking water (for adjusting the sauce consistency)
Fresh basil or parsley, for garnish (optional)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set it aside.
2. Prepare the Ricotta Sauce:
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the spinach to the skillet and cook for 2-3 minutes, stirring, until the spinach wilts down.
Lower the heat and add the ricotta cheese to the skillet. Stir to combine, creating a creamy sauce. Add the lemon zest and juice, and season with salt, pepper, and red pepper flakes (if using). Stir in the grated Parmesan cheese until smooth and creamy.
3. Combine Pasta and Sauce:
Add the cooked pasta to the skillet with the ricotta and spinach sauce. Toss everything together, adding a bit of the reserved pasta cooking water, a tablespoon at a time, to help create a silky sauce that coats the pasta evenly.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.
4. Serve:
Divide the pasta among plates and sprinkle with extra Parmesan cheese. Garnish with fresh basil or parsley for a burst of color and extra flavor.
Serve immediately and enjoy the creamy, lemony goodness!
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