Irresistibly Easy Ricotta Pasta
A comforting and creamy pasta dish made with ricotta cheese and brightened with lemon, ready in under 30 minutes.
Ingredients
Main 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 (Essential for sautéing garlic.)
- 2 cloves Garlic (Minced; adjust based on your love for garlic!)
- 1/2 cup Freshly Grated Parmesan Cheese (Use vegan Parmesan for a dairy-free twist.)
- 1 tbsp Lemon Zest (Brightens the sauce.)
- 2 tbsp Lemon Juice (Fresh lemons truly make a difference!)
- 1/2 cup Pasta Water (Key for achieving that silky sauce.)
Seasonings
- to taste Salt (For seasoning.)
- to taste Black Pepper (For seasoning.)
- 1/4 tsp Crushed Red Pepper Flakes (For a little heat.)
Garnish
- 1/4 cup Fresh Basil (Great for garnish.)
- 2 cups Baby Spinach (Stir it in at the end for wilted greens.)
Instructions
Preparation
- Cook your pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain.
Cooking
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until golden, about 1 minute.
- Lower the heat and mix in the ricotta cheese, lemon zest, and lemon juice. Stir until smooth.
- Add the reserved pasta water gradually until you achieve a creamy consistency.
- Toss in the cooked pasta, season with salt, pepper, and red pepper flakes. Mix until pasta is well-coated.
- Fold in the baby spinach until just wilted. Serve immediately, garnished with fresh basil and a sprinkle of Parmesan.
Notes
Make sure your pasta and sauce are ready at the same time. You want that pasta water to be hot when you need it. Feel free to swap in your favorite greens and try adding sun-dried tomatoes or grilled chicken for extra flavor.