Quick Lemon Spinach Ricotta Pasta Recipe: This Creamy, Lemony Pasta Recipe Is to Die For by Donna John
Prep Time: 5 minutes
Cook Time: 2 to 10 minutes (depending of type of pasta used)
Total Time: 7 to 15 minutes
- 8 ounces spaghetti, linguine, fettuccine or your favorite pasta
- 1 bag fresh baby spinach
- 1 cup ricotta
- 1/3 - 1/2 cup grated Parmesan cheese
- 1 large lemon, zested and juiced
- 1 tablespoon olive oil
- 3 - 4 cloves garlic, minced
- crushed red pepper flakes (optional)
Here's how to make it:
Combine the ricotta, olive oil, cheese, garlic, lemon zest and lemon juice in a bowl. Season with salt and pepper.
Cook the pasta according to package directions in a large pot. About 1 minute before it's done cooking, throw in the spinach until wilted. Drain, reserving about 1/2 cup of the salted cooking water.
Combine the cooked pasta, spinach and ricotta mixture. If needed, stir in some of the reserved cooking water. Serve with more Parmesan cheese and lemon wedges.
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