Ingredients
Scale
- 8 ounces pasta (any short shape like penne, rotini, or farfalle)
- 1 cup 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 cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant. Do not brown.
- Step 3: Add spinach to the skillet and cook until wilted, about 1-2 minutes.
- Step 4: Stir in ricotta cheese, Parmesan cheese, and lemon juice. Season with salt and pepper to taste. Cook until the cheese is warmed through and the sauce is slightly thickened.
- Step 5: Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Step 6: Serve immediately. Garnish with extra Parmesan cheese and lemon zest (optional).
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan on low heat, adding a splash of pasta water if needed to prevent drying out.
- For an extra burst of flavor, serve with a sprinkle of red pepper flakes and a side of crusty bread for dipping.
- To prevent the ricotta from becoming grainy, ensure the pasta water is still hot when you add it to the sauce, helping it to emulsify beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American