Pasta with Lemon Ricotta Spinach Sauce
This easy vegetarian recipe for pasta with lemon ricotta spinach sauce cools up in no time and is packed with flavor!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 ounces short pasta, like penne or campanelle
- 9 ounces baby spinach
- 1 cup ricotta
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- Juice and zest from one lemon
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
- 1 minute before the pasta is done, add the baby spinach and stir for another minute until pasta is done and spinach is cooked. Scoop out a cup of the pasta cooking water, then drain the pasta.
- Now make the sauce! Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper to the pasta pot and stir until well combined.
- Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
- Divide the pasta among garnish with grated Parmesan and serve it up!