Ingredients
Scale
- 1 pound pasta (spaghetti, penne, or your favorite shape)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 5 ounces fresh spinach, washed and roughly chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup heavy cream
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for a touch of heat
Instructions
- Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- In a bowl, combine ricotta cheese, Parmesan cheese, heavy cream, lemon juice, and lemon zest. Mix well until smooth and creamy.
- Add the cooked pasta to the skillet with the spinach. Pour the ricotta cheese mixture over the pasta. Toss to coat, adding pasta water as needed to create a creamy sauce.
- Season with salt and pepper to taste. Add red pepper flakes, if desired. Serve immediately, garnished with extra Parmesan cheese.
Notes
For a richer flavor, use whole milk ricotta cheese. You can substitute baby kale for spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if needed. For a dairy-free version, use a plant-based ricotta alternative and nutritional yeast in place of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg