Tomato Basil Ricotta Pasta with Spinach
Ingredients
1 lb penne pasta 
1 cup whole milk ricotta cheese 
1 cup finely grated Pecorino Romano cheese
1/2 cup cherry tomatoes, halved 
1 tablespoon freshly grated lemon zest 
1/4 cup fresh lemon juice
2 cups baby spinach leaves 
Crushed red pepper flakes, for serving 
Salt and black pepper, to taste 
Olive oil, for serving 
Freshly torn basil leaves, for serving
Directions
Cook the Pasta:
Boil a large pot of salted water. Add the penne pasta and cook until al dente according to package instructions. Drain and set aside, reserving 1 cup of pasta water.
Prepare the Ricotta Mixture:
In a large mixing bowl, combine ricotta cheese, Pecorino Romano, lemon zest, and lemon juice. Stir until smooth and creamy. Season with salt and black pepper to taste.
Mix the Pasta and Sauce:
Toss the cooked pasta with the ricotta mixture. Add reserved pasta water, a little at a time, until the sauce reaches the desired consistency.
Add Tomatoes and Spinach:
Fold in the halved cherry tomatoes and fresh spinach leaves. Stir until the spinach wilts slightly from the heat of the pasta.
Serve:
Drizzle with olive oil, top with torn basil, and sprinkle crushed red pepper flakes over each serving.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Thank you for reading this post, don’t forget to subscribe!