Description
This Easy Ricotta Pasta Recipe is a quick and creamy dish perfect for a delicious weeknight dinner. Featuring tender pasta tossed with sautéed garlic and spinach, combined with a luscious ricotta and Parmesan mixture, this recipe offers a smooth, zesty, and comforting meal that can be whipped up in just 25 minutes.
Ingredients
Scale
Pasta
- 8 ounces spaghetti or fettuccine (or any pasta shape)
Cheese & Dairy
- 1 cup ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
Vegetables & Flavorings
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 cups fresh baby spinach
- 1 teaspoon lemon zest
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- Sauté the Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, making sure it doesn’t burn.
- Add the Spinach: Toss in the fresh baby spinach and cook until wilted, about 2-3 minutes, stirring frequently for even cooking.
- Combine the Ricotta: In a mixing bowl, mix ricotta cheese, grated Parmesan, lemon zest, salt, and pepper together until creamy and well combined.
- Mix the Pasta: Add the drained pasta to the skillet with sautéed garlic and spinach. Gently toss to combine all ingredients.
- Incorporate the Ricotta: Spoon the ricotta mixture into the pasta and gradually add reserved pasta water, a little at a time, stirring gently until the sauce reaches your desired creaminess and coats the pasta evenly.
- Serve: Once everything is heated through and well combined, serve immediately. Garnish with extra Parmesan cheese and a drizzle of olive oil for extra flavor.
Notes
- Reserve pasta water before draining to adjust the sauce consistency as needed.
- Use freshly grated Parmesan for the best flavor and texture.
- Be careful not to burn the garlic while sautéing; cooking it just until fragrant is key.
- You can substitute baby spinach with arugula or kale for a different leafy green flavor.
- For a lighter version, use part-skim ricotta cheese.
