Description
A bright and creamy pasta dish that comes together in minutes. The combination of rich ricotta, fresh spinach, and a zesty lemon sauce is both comforting and refreshing.
Ingredients
Scale
For the Crust:
- 12 oz linguine pasta
- 1 (15 oz) container whole milk ricotta cheese
- 4 cups fresh baby spinach
- 2 large lemons, zested and juiced
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup grated parmesan cheese, plus more for serving
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Reduce the heat to low. Add the ricotta cheese, lemon zest, and lemon juice to the skillet. Stir until the mixture is smooth and warm.
- Add the drained pasta to the skillet along with the fresh spinach and 1/2 cup of the reserved pasta water. Toss continuously until the spinach is wilted and the pasta is evenly coated in the creamy sauce, adding more pasta water if needed.
- Remove from heat and stir in the grated parmesan cheese. Season generously with salt and black pepper. Serve immediately with extra parmesan cheese on top.
Notes
You can customize the seasonings to taste.