Ingredients
Directions 7 steps | 20 Minutes
Measure and prep all ingredients. Bring a large pot of salted water to a boil.
Once the water reaches a boil, cook the pasta according to the package's directions until al dente.
Meanwhile, make the lemon ricotta sauce. In a medium bowl, add the ricotta, olive oil, Parmesan cheese, garlic, lemon zest and juice. Season with ¼ teaspoon of salt and black pepper. Stir until well combined. Taste and adjust seasoning, if needed. Set it aside.
In the last minute of the pasta's cooking time, reserve ½ cup of the pasta water. Add the spinach to the pot. Stir well and push the leaves down to submerge them in water.
After 1 minute, completely drain the pasta water from the pot.
Add the reserved lemon ricotta sauce, finely chopped parsley and about a ¼ cup of the reserved cooking water. Stir well to evenly coat the pasta with the sauce. Add more cooking water if needed. The pasta sauce should be smooth and creamy.
Top the pasta with grated or shaved Parmesan cheese, a drizzle of extra-virgin olive oil and a pinch of red pepper flakes, if desired. Serve immediately with a side of lemon wedges. Enjoy!
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