Description
A bright and creamy pasta dish with fresh lemon, creamy ricotta, and nutrient-packed spinach. Perfect for a quick weeknight dinner that feels elegant.
Ingredients
- 12 oz (340g) spaghetti or fettuccine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup (240g) whole milk ricotta cheese
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1/4 cup (60ml) reserved pasta water, plus more if needed
- 4 cups (120g) fresh spinach, roughly chopped
- 1 lemon, zested and juiced (about 2 tablespoons juice and 1 teaspoon zest)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of red pepper flakes (optional)
- Fresh basil leaves, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Reduce the heat to low. Add the ricotta cheese, Parmesan cheese, and about 1/4 cup of the reserved pasta water. Stir until the cheeses melt and form a creamy sauce. Add more pasta water as needed to reach the desired consistency.
- Add the chopped spinach to the skillet and stir until wilted, about 2-3 minutes.
- Add the cooked pasta to the skillet and toss well to coat with the sauce. Add the lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Mix everything thoroughly.
- Serve immediately, garnished with fresh basil leaves if desired.
Notes
You can customize the seasonings to taste. For extra protein, add grilled chicken or shrimp. If you prefer a thicker sauce, add less pasta water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Italian-American