Creamy Ricotta and Spinach Pasta with Garlic
Ingredients
- 1 poundpasta (penne, rigatoni, or fusilli)
- 15 ouncesricotta cheese
- 5 ouncesfresh spinach
- 4 clovesgarlic
- 1lemon
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- ½ cupparmesan cheese (freshly grated)
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 garlic cloves.
- 02
Zest and juice 1 lemon.
- 03
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9–10 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, warm 3 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
- 03
Add spinach to the skillet in batches, stirring until wilted, about 3–4 minutes. Season with salt and pepper.
- 04
Reduce heat to low. Stir the ricotta into the spinach until combined. Add the zest and juice of 1 lemon and mix gently.
- 05
Add cooked pasta to the skillet. Toss well, adding reserved pasta water a splash at a time until the sauce coats the noodles creamily (you may not need all of it).
- 06
Divide among bowls. Top generously with parmesan, a pinch of red pepper flakes if desired, and a crack of black pepper. Serve immediately.
Spice Tips
For warmth, add a generous pinch of red pepper flakes when serving. A small handful of fresh basil or parsley stirred in at the end adds brightness. If you like earthiness, a whisper of nutmeg mixed into the ricotta before tossing deepens the flavor.