Lemon Ricotta Spinach Pasta

 

 

Lemon Ricotta Spinach Pasta

Ingredients:

12 oz spaghetti or linguine

1 cup ricotta cheese (full-fat for creaminess)

2 cups fresh spinach (washed and roughly chopped)

1 lemon (zested and juiced, about 1 tbsp zest and 2 tbsp juice)

2 tbsp olive oil

2 garlic cloves (minced)

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

1/4 cup grated Parmesan cheese (for garnish)

Instructions:

Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente, about 8-10 minutes; reserve 1 cup of pasta water, then drain.

In a large skillet, heat 2 tbsp olive oil over medium heat; add minced garlic and sauté for 1 minute until fragrant, avoiding burning.

Add chopped spinach to the skillet and cook for 2-3 minutes until wilted, stirring occasionally.

Lower the heat to medium-low, stir in ricotta cheese, lemon zest, and lemon juice; mix until a smooth sauce forms, about 1-2 minutes.

Add 1/2 tsp salt and 1/4 tsp black pepper to the sauce; adjust seasoning to taste.

Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water a little at a time (start with 1/4 cup) to reach desired consistency.

Serve hot, garnished with grated Parmesan cheese and an extra sprinkle of lemon zest if desired.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Enjoy this fresh and creamy pasta dish!