Description
Indulge in this vibrant, effortless meal featuring luscious whole-milk ricotta, fresh baby spinach, and bright citrus notes. This elegant Italian-inspired dish uses starchy pasta water to emulsify the ricotta into a velvety sauce, providing a restaurant-quality experience in under twenty minutes. It is the perfect balance of zesty, earthy, and comforting flavors, ideal for busy weeknights when you desire something nutritious and satisfying without the long kitchen prep.
Ingredients
1/2 lb spaghetti or fusilli pasta
1 cup whole-milk ricotta
8 oz fresh baby spinach
1/3 cup finely grated parmesan cheese
1 unit lemon (zest and juice)
1 Tbsp extra virgin olive oil
1 clove garlic, minced
Salt and black pepper to taste
Instructions
In a medium bowl, combine the ricotta, olive oil, parmesan, garlic, lemon zest, and lemon juice. Season with salt and pepper, stirring until smooth.
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
During the final minute of cooking, add the fresh spinach to the boiling water.
Reserve 1/2 cup of the starchy pasta water, then drain the pasta and spinach.
Return the hot pasta and spinach to the pot, pour over the ricotta mixture, and add a splash of the reserved water.
Toss vigorously until the sauce is creamy and coats the noodles perfectly.
Notes
Always reserve extra pasta water; you may need a little more to adjust the consistency of the sauce if it becomes too thick.
Use high-quality whole-milk ricotta for the best, most authentic texture.
Feel free to add red pepper flakes for a touch of heat if desired.
- Prep Time: 5
- Cook Time: 10
- Category: RECIPES
- Method: Boiling and tossing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 45mg