Ingredients
Scale
- 1 pound pasta (such as linguine or spaghetti)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 1 cup whole milk ricotta cheese
- Zest of 1 large lemon and juice of 1/2 lemon
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Kosher salt, freshly ground black pepper, and red pepper flakes (to taste)
Instructions
- Step 1: Cook the pasta according to package directions in well-salted boiling water. Before draining, reserve 1 1/2 cups of the starchy pasta water, then drain the pasta and set aside.
- Step 2: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. Add the fresh spinach and cook until wilted, approximately 2-3 minutes. Remove the pan from the heat.
- Step 3: In a medium bowl, whisk together the ricotta cheese, lemon zest, lemon juice, grated Parmesan cheese, a generous pinch of salt, pepper, and red pepper flakes until smooth.
- Step 4: Return the skillet to low heat. Add the ricotta mixture and 1 cup of the reserved pasta water to the skillet. Stir continuously until the sauce is smooth and slightly warmed through. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until desired creamy consistency is achieved.
- Step 5: Add the cooked and drained pasta directly to the skillet with the sauce. Toss rapidly to coat the pasta completely. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh black pepper.
Notes
- Store leftovers in the refrigerator for up to 3 days, but be aware the creamy sauce may thicken considerably or slightly separate when cold.
- To prevent the sauce from splitting, reheat leftovers gently in a skillet over low heat, adding a splash of water or milk to help restore the creamy texture.
- For an elevated finish, serve each bowl with a final squeeze of fresh lemon juice and a light drizzle of high-quality extra virgin olive oil.
- The key to a silky sauce is keeping the heat low when adding the ricotta; if the pan is too hot, the cheese will seize and become grainy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American