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Bring a large pot of generously salted water to a rolling boil. Add the linguine or spaghetti and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, prepare the ricotta sauce. In a medium bowl, combine the whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, lemon zest, and half of the lemon juice (about 1 1/2 tablespoons). Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix until well combined and creamy. Taste and adjust seasoning if needed.

In a large skillet or Dutch oven, heat the extra virgin olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add the baby spinach to the skillet. Cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes. Remove the skillet from the heat.

Add the drained pasta to the skillet with the spinach and garlic. Pour in the ricotta mixture and 1/4 cup of the reserved pasta water. Toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce seems too thick, add more reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Serve immediately, garnished with additional grated Parmesan cheese and a squeeze of fresh lemon juice, if desired.


Bring a large pot of generously salted water to a rolling boil. Add the linguine or spaghetti and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, prepare the ricotta sauce. In a medium bowl, combine the whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, lemon zest, and half of the lemon juice (about 1 1/2 tablespoons). Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix until well combined and creamy. Taste and adjust seasoning if needed.

In a large skillet or Dutch oven, heat the extra virgin olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add the baby spinach to the skillet. Cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes. Remove the skillet from the heat.

Add the drained pasta to the skillet with the spinach and garlic. Pour in the ricotta mixture and 1/4 cup of the reserved pasta water. Toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce seems too thick, add more reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Serve immediately, garnished with additional grated Parmesan cheese and a squeeze of fresh lemon juice, if desired.
