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Lemon Ricotta Pasta & Spinach

Ingredients

  • 8 oz. pasta spaghetti, linguine, penne
  • 1 c. whole milk ricotta
  • 8 oz. fresh baby spinach washed, stemmed
  • 1/3 c. grated Parmesan cheese extra for serving
  • 1 lemon zest and juice
  • 3 lemon wedges for garnish
  • 1 Tbsp. olive oil plus extra for drizzling
  • 1 clove garlic grated (I used 3)
  • salt and black pepper to taste

Instructions

  1. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile make the ricotta sauce.
  2. In a medium bowl, combine the ricotta, olive oil, Parmesan cheese, garlic lemon zest and juice. Season with 1/4 teaspoon salt and pinch of black pepper. I added 1 teaspoon of crushed red pepper.
  3. Stir until well combined, taste for seasoning.
  4. In the last minute of pasta's cooking time, take out about 1/2 cup of the cooking water and reserve this if needed for sauce. Add the spinach during the last minute of pasta cooking, pushing down leaves to submerge them in the water.
  5. After one minute more, drain and return pasta and spinach to the same pot.
  6. Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you will want a smooth and creamy texture.
  7. Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of olive oil and the lemon wedge that can be squeezed over the pasta.

Recipe Notes

I plan on adding some sun-dried tomatoes the next time I make this.