Ingredients
- Spaghetti or Linguine: 10 ounces
- Whole Milk Ricotta Cheese: 1 cup
- Fresh Baby Spinach: 5 ounces
- Lemon: 1 large (zest and juice)
- Garlic: 2 cloves, minced
- Extra Virgin Olive Oil: 2 tablespoons
- Unsalted Butter: 1 tablespoon
- Kosher Salt and Black Pepper: To taste
Instructions
- Step 1: Cook the pasta according to package directions in salted boiling water until al dente. Before draining, reserve 1.5 cups of the starchy pasta water, then drain the pasta and set aside.
- Step 2: While the pasta is cooking, heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to burn it.
- Step 3: Reduce the heat to low. Stir in the ricotta cheese, the zest and juice of the lemon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Gradually whisk in 1/2 cup of the reserved pasta water until the sauce is smooth and creamy.
- Step 4: Add the fresh baby spinach to the skillet and gently stir until the leaves have wilted into the sauce, which usually takes 1 to 2 minutes. If the sauce appears too thick, add more reserved pasta water (1/4 cup at a time) until the desired consistency is reached.
- Step 5: Add the drained pasta directly into the skillet with the ricotta sauce. Toss thoroughly to coat all the noodles. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving immediately.
Notes
- Store leftovers in an airtight container for up to 3 days, keeping in mind that the starchy, creamy sauce will naturally tighten and thicken significantly when refrigerated.
- If you must reheat leftovers, do so gently on the stovetop over low heat, stirring frequently and incorporating a small splash of milk or broth to help revitalize the creamy texture.
- For a bright contrast and visual appeal, garnish the finished dish with a few shavings of fresh Parmesan cheese and a generous dusting of crushed red pepper flakes.
- To maximize the vibrant citrus flavor without bitterness, always zest the lemon before you juice it, carefully avoiding the white pith beneath the bright yellow peel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American