Lemon ricotta spinach pasta

Lemon Ricotta Spinach Pasta

Ingredients:

• 12 oz (340 g) pasta (spaghetti, linguine, or penne)

• 2 cups fresh baby spinach, roughly chopped

• 1 cup ricotta cheese (whole milk or part skim)

• ½ cup grated Parmesan cheese

• 2 tbsp olive oil

• 3 cloves garlic, minced

• Zest of 1 lemon

• Juice of 1 lemon (about 3 tbsp)

• ½ tsp red pepper flakes (optional, for heat)

• ½ cup reserved pasta cooking water

• Salt and freshly ground black pepper, to taste

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Instructions:

1. Cook Pasta

   • Bring a large pot of salted water to a boil.

   • Cook pasta according to package directions until al dente.

   • Reserve ½ cup pasta cooking water before draining.

2. Prepare Sauce Base

   • In a large skillet, heat olive oil over medium heat.

   • Add garlic and sauté for 1 minute until fragrant.

   • Stir in spinach and cook until just wilted (1–2 minutes).

3. Make Creamy Ricotta Mixture

   • In a bowl, whisk together ricotta, Parmesan, lemon juice, lemon zest, salt, and pepper until creamy.

4. Combine Everything

   • Add the drained pasta to the skillet with spinach.

   • Lower heat and stir in the ricotta mixture.

   • Add a splash of reserved pasta water to loosen the sauce to your desired creaminess.

5. Finish & Serve

   • Toss until pasta is well coated and creamy.

   • Sprinkle with extra Parmesan, red pepper flakes, and a drizzle of olive oil if desired.

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Tips:

• For extra protein, add grilled chicken or shrimp.

• Toasted pine nuts or walnuts make a great crunchy topping.

• A handful of fresh basil or parsley can brighten up the flavor even more.