Tender pasta swathed in creamy ricotta goodness. Zesty lemon zest and juice add citrusy delight. Spinach’s subtle bitterness balances richness. Parmesan cheese brings savory depth. Garlic’s soft warmth enhances flavors. Olive oil’s silky smoothness unites. This fresh, light, and satisfying dish is perfect for a springtime dinner or lunch!
Ingredients:
• ½ lb (8 oz / 220 grams) pasta (spaghetti, linguine, penne, fusilli, etc.) 🍝
• 1 cup (9 oz / 250 grams) whole-milk ricotta
• 8 oz (230 grams) fresh baby spinach, rinsed 🥬
• ⅓ cup (35 grams) grated Parmesan cheese, with more for sprinkling 🧀
• 1 unwaxed lemon, zest and juice 🍋
• 1 tablespoon extra virgin olive oil, plus extra for drizzling
• 1 garlic clove, grated or pressed 🧄
• Salt and black pepper, to taste🧂
• 3 lemon wedges, to serve (optional) 🍋
Instructions:
Step 1: Cook Pasta
• Boil salted water.
• Cook pasta until al dente.
• Reserve 1 cup pasta water; drain pasta.
Step 2: Prepare Ricotta Mixture
• Combine ricotta, Parmesan, garlic, lemon zest, lemon juice.
• Mix until creamy; season with salt and pepper.
Step 3: Wilt Spinach
• Heat olive oil in pasta pot.
• Add spinach; cook until wilted (2-3 minutes).
Step 4: Combine Pasta and Sauce
• Add pasta to pot with spinach.
• Pour ricotta mixture over pasta.
• Toss until coated; adjust consistency with pasta water.
Step 5: Serve
• Divide pasta among plates.
• Drizzle with olive oil; sprinkle Parmesan.
• Serve with lemon wedges (optional).
Timings:
• Prep Time: 10 – 12 minutes
• Cook Time: 20 – 25 minutes
• Total Time: 29 – 40 minutes
Enjoy your Creamy Pasta!