Ingredients
Scale
- 1/2 lb (8 oz / 220 grams) pasta of your choice (spaghetti, linguine, penne, fusilli, etc.)
- 1 cup (9 oz / 250 grams) whole-milk ricotta cheese
- 8 oz (230 grams) fresh baby spinach
- 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 pressed
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook the pasta in a large pot of salted boiling water according to package directions. Drain, reserving 1/2 cup of the pasta water.
- Blanch the Spinach: Add the spinach to the pot of boiling water and cook for about 1 minute, or until wilted. Drain.
- Make the Sauce: In a medium bowl, combine the ricotta cheese, olive oil, Parmesan cheese, lemon zest, lemon juice, garlic, salt, and pepper. Mix well.
- Combine: Add the cooked pasta and spinach to the ricotta mixture. Toss to coat evenly, adding the reserved pasta water as needed to achieve your desired consistency.
- Serve: Serve immediately, topped with additional Parmesan cheese, a drizzle of olive oil, and lemon wedges, if desired.
Prep Time: 10 minutes | Cook Time: 10-15 minutes | Total Time: 20-25 minutes