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Ricotta Pasta

A creamy, hearty pasta dish made with ricotta cheese and garlic that can be prepared in under thirty minutes, all in one pan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz Pasta (Choose your favorite shape; gluten-free pasta works wonderfully too!)
  • 15 oz Whole-milk Ricotta Cheese (Or substitute with plant-based ricotta for a dairy-free option.)
  • 2 tbsp Olive Oil
  • 2 cloves Garlic (Minced)
  • 1/2 cup Freshly Grated Parmesan Cheese (Use vegan Parmesan for a dairy-free twist.)
  • 1 tbsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 1/2 cup Pasta Water Reserve from cooking pasta.
  • Salt (to taste)
  • Black Pepper (to taste)
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1/4 cup Fresh Basil (for garnish)
  • 2 cups Baby Spinach

Method
 

Preparation
  1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until golden, about 1 minute.
  3. Lower the heat and mix in the ricotta cheese, lemon zest, and lemon juice. Stir until smooth.
  4. Gradually add reserved pasta water until achieving a creamy consistency.
  5. Toss in the cooked pasta, season with salt, pepper, and red pepper flakes. Mix until well-coated.
  6. Fold in the baby spinach until just wilted. Serve immediately, garnished with fresh basil and a sprinkle of Parmesan.

Notes

Store leftovers in the fridge for up to 3 days. Reheat in the microwave or in a skillet with a splash of water. For extra flavor, consider using other greens like arugula or kale.