Ingredients
Scale
- 8 ounces pasta (any short shape like rotini, farfalle, or penne)
- 15 ounces whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice (freshly squeezed is best)
- 1 tablespoon olive oil
- 5 ounces fresh spinach, roughly chopped
- 2 cloves garlic, minced
- Salt and freshly ground black 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 pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
- Step 3: Add spinach to the skillet and cook for 1-2 minutes, until wilted.
- Step 4: Stir in ricotta cheese, Parmesan cheese, and lemon juice. Season with salt and pepper to taste. Cook for another minute, allowing the cheese to soften and the flavors to meld.
- Step 5: Add the cooked pasta to the skillet and toss to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Step 6: Serve immediately and enjoy!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For perfectly creamy reheated pasta, add a splash of pasta water or milk before microwaving to prevent drying.
- Serve with a sprinkle of extra Parmesan cheese and a side of crusty bread for dipping into the luscious sauce.
- To intensify the lemon flavor, zest half a lemon and add it to the sauce along with the juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American