Ingredients
- ½ pound (8 oz/220 g) pasta (spaghetti, linguine, penne, or fusilli)
- 1 cup whole-milk ricotta
- 8 oz fresh baby spinach
- ⅓ cup grated Parmesan cheese, plus extra for serving
- Zest and juice of 1 unwaxed lemon
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, grated or pressed
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Reserve 1 cup of pasta water before draining.
- In a bowl, combine ricotta, Parmesan, lemon zest, lemon juice, olive oil, and garlic until smooth.
- Wilt the spinach in a large skillet over medium heat for 2–3 minutes.
- Add the cooked pasta to the skillet with the spinach.
- Stir in the ricotta mixture.
- Gradually add reserved pasta water until the sauce becomes creamy and silky.
- Season with salt and black pepper.
- Serve immediately with extra Parmesan, olive oil, and lemon wedges.
Notes
- Reserve plenty of pasta water for the creamiest sauce.
- Use freshly grated Parmesan and fresh lemon for the best flavor.
- Add pasta water gradually until the sauce reaches your preferred consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
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