Lemon Ricotta Pasta with Spinach
Lemon Ricotta Pasta with Spinach
Ingredients
For the Pasta
- 1 pound linguine or spaghetti
- 1 tablespoon kosher salt, for pasta water
For the Ricotta Sauce
- 1 1/2 cups whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 3 garlic, cloves, minced
- 5 ounces baby spinach
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
Serve immediately, garnished with additional grated Parmesan cheese and a squeeze of fresh lemon juice, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Pasta with Spinach
Ingredients
For the Pasta
- 1 pound linguine or spaghetti
- 1 tablespoon kosher salt, for pasta water
For the Ricotta Sauce
- 1 1/2 cups whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 3 garlic, cloves, minced
- 5 ounces baby spinach
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
Serve immediately, garnished with additional grated Parmesan cheese and a squeeze of fresh lemon juice, if desired.
⏱️ 1 min