Ingredients
- 15 ounces whole milk ricotta cheese
- 1 ½ cups finely shredded Parmesan cheese, plus additional for optional garnish
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest, plus additional for optional garnish
- 1 teaspoon grated garlic
- ½ teaspoon salt
- ¼ teaspoon fresh cracked black pepper, plus additional for optional garnish
- ½ pound spaghetti noodles, cooked according to package directions (approximately 2 quarts water with 2 teaspoons salt)
- 5 ounces fresh baby spinach leaves (approximately 4 to 4 ½ cups)
Instructions
- Make the Ricotta Sauce: In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, olive oil, lemon juice, lemon zest, garlic, salt, and black pepper. Stir until smooth and set aside.
- Cook the Pasta: Bring a large pot of salted water (approximately 8 cups water with 2 teaspoons salt) to a boil. Cook the spaghetti noodles according to the package directions (9-10 minutes) to al dente.
- Blanch the Spinach: Before draining, add the fresh spinach to the boiling water and blanch for 30-45 seconds until just wilted. Turn off the heat, drain the pasta and spinach, and set aside.
- Combine the Sauce and Pasta: Return the pot to the stove and add the ricotta cheese mixture with ¼ cup of the reserved starchy pasta water. Stir until the sauce becomes smooth and thick.
- Toss the Pasta: Add the drained pasta and spinach back to the pot, tossing to combine and coat the noodles in the creamy lemon ricotta sauce. If the sauce is too thick, add 2-3 more tablespoons of pasta water, stirring with each addition.
- Serve: Transfer the pasta to a serving bowl and garnish with extra Parmesan cheese, lemon zest, and fresh cracked black pepper, if desired.
Notes
- For a bit of extra flavor, you can sprinkle some red pepper flakes or add a squeeze of lemon juice just before serving.
- You can also swap the spinach for another leafy green, such as arugula or kale, for variety.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Main Course, Pasta
- Method: Boiling, Stirring
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
