Lemon Ricotta Pasta Spinach (Print Version)
# Ingredients:
01 -
220 grams pasta (spaghetti, linguine, penne, or fusilli)
02 -
250 grams whole-milk ricotta
03 -
230 grams fresh baby spinach, washed
04 -
35 grams grated Parmesan cheese, plus extra to serve
05 -
1 unwaxed lemon, zest and juice
06 -
3 lemon wedges (optional)
07 -
1 tablespoon extra virgin olive oil, plus extra for drizzling
08 -
1 garlic clove, grated or pressed
09 -
Salt and 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 and adjust seasoning to taste.
03 -
In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water and add spinach to the pot. Stir well to submerge the leaves. Cook for 1 minute and drain.
04 -
Return pasta and spinach to the same pot. Add the ricotta sauce and a portion of the reserved cooking water. Stir well to coat the pasta evenly in the sauce, adding more cooking water as needed for a creamy texture.
05 -
Serve immediately and garnish with extra Parmesan cheese, a drizzle of olive oil, and lemon wedges if desired. Optional: add a pinch of red pepper flakes for additional flavor.
# Notes:
01 -
Add pasta water gradually to adjust consistency; avoid watering down the flavor.
02 -
Long or short pasta shapes work well for this recipe, but mini pasta shapes like orzo are not recommended.