Ingredients
Scale
- Pasta (any shape) 8 oz
- Ricotta Cheese 1 cup
- Fresh Spinach 5 oz
- Lemon 1 (zest and juice)
- Olive Oil 2 tablespoons
- Garlic 2 cloves, minced
- Parmesan Cheese (grated) 1/4 cup
- Salt and Pepper to taste
Instructions
- Step 1: Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds). Be careful not to burn the garlic.
- Step 3: Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
- Step 4: Reduce heat to low. Add ricotta cheese, lemon zest, and lemon juice to the skillet with the spinach. Stir to combine. Season with salt and pepper to taste.
- Step 5: Add the cooked pasta to the skillet and toss to coat with the ricotta sauce. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Step 6: Serve immediately, garnished with grated Parmesan cheese.
Notes
- Refrigerate leftovers in an airtight container for up to 2 days, but know the spinach will lose some of its vibrancy.
- Gently reheat leftovers in a skillet over low heat with a splash of milk or water to restore the creamy sauce.
- For an extra burst of flavor and texture, try topping with toasted pine nuts or a sprinkle of red pepper flakes.
- Chef's secret: Don't skip the lemon zest—it adds a fragrant brightness that elevates the whole dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American