Ingredients
Scale
- 12 oz of your favorite pasta (I love using penne or spaghetti)
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 3 cups fresh spinach
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional, but oh so good!)
Feel free to substitute the spinach with kale or arugula if that’s what you have on hand. And if you’re out of fresh lemons, a splash of lemon juice from the bottle works in a pinch.
Instructions
- Bring a large pot of salted water to a boil, then add the pasta. Cook according to the package instructions until al dente, about 8-10 minutes. Remember, a watched pot never boils—but an unwatched one will surely overflow!
- Meanwhile, in a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. My dad always said you can tell when garlic is ready by its aroma—it should make you smile, not sneeze.
- Add the spinach to the pan and cook until wilted, about 2-3 minutes. This step always reminds me of my mom’s magic touch with vegetables—quick and full of flavor.
- In a small bowl, mix the ricotta cheese, lemon zest, and lemon juice until well combined. Season with salt and pepper to taste.
- Drain the pasta, reserving about 1/2 cup of pasta water. Add the pasta to the pan with spinach, then gently fold in the ricotta mixture. If the pasta seems dry, add a bit of the reserved pasta water to reach your desired creamy consistency.
- Serve hot, with a sprinkle of Parmesan cheese if desired. And always remember, the best meals are messy, so don’t worry if a few spinach leaves wander off the plate!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: LEMON RICOTTA PASTA & SPINACH, recipe, cooking, food
