Description
A quick and creamy pasta dish bursting with lemony brightness, ricotta richness, and vibrant spinach. Perfect for weeknights or as a side to your favorite protein.
Ingredients
12 oz pasta (penne or fusilli)
1 cup whole milk ricotta cheese
2 cups fresh spinach, chopped
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
2 tablespoons olive oil
Salt and black pepper to taste
Optional: red pepper flakes, toasted pine nuts
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup pasta water and drain the rest.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add spinach and cook until wilted.
3. Lower the heat and add ricotta, lemon zest, lemon juice, and Parmesan. Stir to combine. Slowly add reserved pasta water until sauce is creamy.
4. Toss cooked pasta with sauce. Season with salt, pepper, and optional flakes. Top with lemon zest, Parmesan, or pine nuts.
Notes
Use whole milk ricotta for creamier results.
Don’t skip the reserved pasta water—it’s key for the sauce texture.
Add grilled shrimp or chicken for protein.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 3g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
Keywords: lemon ricotta pasta, creamy spinach pasta, easy dinner