Lemon Ricotta Pasta & Spinach (Print Version)
# Ingredients:
→ Main Ingredients
01 -
220 grams pasta (spaghetti, linguine, penne, fusilli, etc.)
02 -
250 grams whole-milk ricotta
03 -
230 grams fresh baby spinach, washed
04 -
35 grams grated Parmesan cheese, plus extra for serving
05 -
1 unwaxed lemon, zest and juice
06 -
3 lemon wedges, for serving (optional)
07 -
1 tbsp extra virgin olive oil, plus extra for drizzling
08 -
1 garlic clove, grated or pressed
09 -
Salt, to taste
10 -
Black pepper, to taste
# Instructions:
01 -
In a large pot of boiling salted water, cook pasta according to package directions until al dente.
02 -
In a medium bowl, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and juice. Season with 1/4 tsp of salt and a good pinch of pepper. Stir until well combined. Taste and adjust seasoning.
03 -
In the last minute of the pasta's cooking time, reserve 1/2 cup of cooking water. Add spinach to the pot, stir, and submerge leaves in water. Cook for 1 minute.
04 -
Drain and return pasta and spinach to the same pot. Add the ricotta sauce and part of the reserved cooking water. Stir well to coat pasta in the sauce, adding more cooking water as needed for a smooth and creamy texture.
05 -
Serve immediately. Garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired. Sprinkle with red pepper flakes for extra flavor, if preferred.
# Notes:
01 -
Add pasta water gradually to avoid diluting the flavor. If needed, use a few tablespoons of milk for more creaminess.
02 -
Use pasta shapes that capture creamy sauce well, such as spaghetti, penne, fusilli, or conchiglie. Avoid mini shapes like orzo or elbow macaroni.