Description
A bright and creamy pasta dish that combines creamy ricotta with fresh lemon zest and tender spinach. Perfect for a quick weeknight dinner that feels indulgent yet light.
Ingredients
- 12 oz (340 g) penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1 cup (250 g) whole milk ricotta cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 lemon, zested and juiced
- 4 cups (120 g) fresh spinach
- Salt and black pepper, to taste
- Red pepper flakes, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant, but not browned.
- Pour in the heavy cream, add the ricotta and Parmesan, and stir until smooth. Simmer gently for 3-4 minutes until slightly thickened.
- Add the lemon zest and juice, salt, and pepper. Stir well to combine.
- Add the spinach to the sauce and cook for 2-3 minutes until wilted.
- Add the drained pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.
- Serve immediately, garnished with red pepper flakes and extra Parmesan if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Italian-American