Lemon Ricotta Pasta
This lemon ricotta pasta with spinach is for ricotta cheese and lemon lovers! It’s a quick and easy meal made in under 30 minutes.
It’s light, creamy, citrusy, and absolutely delicious.
– ricotta cheese
– parmesan cheese
– red crushed pepper
– olive oil
– pasta water
Add the spinach and olive oil to a large skillet, cover, and cook for 5 minutes over medium-low heat.
While the spinach cooks, cook the pasta according to packaging instructions. Reserve 1 cup of pasta water before draining the pasta.
Once the spinach is completely wilted, add the garlic, red crushed pepper, lemon zest, and lemon juice to the skillet. Season with salt and pepper.
Add the pasta to the skillet and mix well. The more you mix the pasta, the creamier it will be. Add more pasta water if needed.
Tips and Recipe Variations
– I can’t stress this enough, squeeze a generous amount of lemon juice over the pasta after serving it, especially if you love lemon.
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