Lemon ricotta pasta with spinach

#lemon #ricotta #pasta recipe #lemon pasta #ricotta & spinach

Ingredients:

1/2 lb (8 oz / 220 grams) pasta (spaghetti, linguine, penne, fusilli, or your choice)

1 cup (9 oz / 250 grams) whole-milk ricotta cheese

8 oz (230 grams) fresh baby spinach, washed

1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving

Zest and juice of 1 unwaxed lemon

3 lemon wedges, for serving (optional)

1 tablespoon extra virgin olive oil, plus more for drizzling

1 garlic clove, grated or minced

Salt and black pepper, to taste

Instructions:

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.

Prepare the ricotta sauce: While the pasta cooks, in a medium bowl, combine the ricotta cheese, olive oil, Parmesan, grated garlic, lemon zest, and lemon juice. Season with 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust the seasoning if necessary.

Wilt the spinach: When the pasta is nearly done, add the spinach to the pot with the pasta. Stir to submerge the leaves and cook for about 1 minute, until the spinach wilts.

Combine pasta and sauce: Drain the pasta and spinach, reserving about 1/2 cup of pasta cooking water. Return the pasta and spinach to the pot. Add the ricotta sauce and a splash of the reserved cooking water, stirring until the pasta is evenly coated. Add more cooking water, a little at a time, to achieve a creamy consistency.

Serve: Divide the pasta among plates and top with extra grated Parmesan. Drizzle with a little olive oil and serve with lemon wedges on the side. For an extra touch of heat, sprinkle with red pepper flakes if you like.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4