Description
A lively pasta dish combining the freshness of lemon with creamy ricotta and vibrant spinach, perfect for busy weeknights.
Ingredients
- 8 oz (220g) pasta (spaghetti, linguine, penne, or fusilli)
- 1 cup (250g) whole-milk ricotta
- 8 oz (230g) fresh baby spinach, washed
- 1/3 cup (35g) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, to serve (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat the tablespoon of olive oil in a large skillet over medium heat. Add the grated garlic and sauté for about 30 seconds until fragrant.
- Add the fresh baby spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
- Reduce the heat to low and add the ricotta, lemon zest, lemon juice, and Parmesan cheese to the skillet. Stir gently to combine, adding reserved pasta water a little at a time to create a creamy sauce.
- Toss the cooked pasta with the sauce until well coated. Adjust seasoning with salt and pepper if needed.
- Serve immediately with extra grated Parmesan cheese, a drizzle of olive oil, and lemon wedges on the side for an extra burst of citrus.
Notes
For added flavor, consider adding a pinch of red pepper flakes for spice. Mix in other vegetables like cherry tomatoes or mushrooms for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian