Ingredients
- 1/2 lb (8oz / 220 grams) pasta (spaghetti, linguine, penne, fusilli, etc.)
- 1 cup (9oz / 250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, to serve (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
- While the pasta cooks, in a medium bowl mix ricotta, olive oil, Parmesan, garlic, lemon zest and juice. Season with 1/4 tsp salt and a pinch of black pepper. Stir until well combined and adjust seasoning as needed.
- In the final minute of the pasta’s cooking time, reserve 1/2 cup of pasta water and add the spinach to the pot. Stir to submerge and wilt the spinach.
- Drain the pasta and spinach, then return to the same pot.
- Add the ricotta sauce and a bit of the reserved pasta water. Stir to evenly coat the pasta, adding more water as needed to achieve a creamy texture.
- Serve immediately, topped with extra Parmesan, a drizzle of olive oil, lemon wedges (optional), and red pepper flakes if desired.
Notes
- Gradually add reserved pasta water to avoid thinning the sauce too much.
- If needed, a few tablespoons of milk can be added for extra creaminess.
- Use any pasta shape that holds creamy sauces well, such as spaghetti, penne, or fusilli. Avoid tiny pasta shapes like orzo or macaroni.
- Optional: Add a pinch of red pepper flakes for a little heat.
- Prep Time: 13 minutes
- Cook Time: 2 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 538
- Sugar: 4g
- Sodium: 314mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 53mg
