Description
A creamy, tangy pasta dish with fresh spinach and a bright lemon finish.
Ingredients
Scale
For the Crust:
- 8 oz pasta (such as penne or fettuccine)
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Reduce heat to low and stir in ricotta cheese, lemon zest, lemon juice, and grated Parmesan. Mix until smooth.
- Add drained pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Season with salt, black pepper, and red pepper flakes if using. Serve immediately.
Notes
You can customize the seasonings to taste.