Ingredients
Scale
- 1 pound pasta (penne, rigatoni, or your favorite)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup lemon juice, freshly squeezed
- 1 lemon, zested
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes.
- In a bowl, combine ricotta cheese, Parmesan cheese, lemon juice, and lemon zest. Season with salt, pepper, and red pepper flakes (if using).
- Add the ricotta mixture to the skillet with the spinach. Stir in a little pasta water at a time until the sauce reaches your desired consistency.
- Add the drained pasta to the skillet and toss to coat. Add more pasta water if needed.
- Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil.
Notes
For a richer flavor, use whole milk ricotta cheese. You can also add grilled chicken or shrimp for extra protein. Adjust the amount of lemon juice and zest to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 65mg