Lemon Spinach Ricotta Pasta

Laurie Crowell, owner of Golden Fig Fine Foods, prepares a pasta recipe that’s an easy light Monday Night Meal.

1/2 lb pasta (penne, gemelli, spaghetti even works! Pick your fave)
1 C whole milk ricotta (I LOVE the Bellwether Farms hand packed fresh ricotta)
8 oz fresh spinach coarsely chopped
1/3 C Parmesan cheese (plus more for serving)
1 organic lemon, zest and juice (use organic because we are using the peel)
1 TB extra virgin olive oil
1 garlic clove, minced
Salt and lots of black pepper, to taste

In large pot, cook pasta in salted water until al dente. Reserve about 1/2 C pasta water before draining pasta).

While pasta is cooking, combine ricotta, olive oil, 1/3 C Parmesan, garlic, lemon juice and zest. Add 1/4 tsp kosher salt and a good dose of black pepper. Stir well.

Drain pasta, add back to pan, and reduce heat to low.

Stir in spinach, after about 30 seconds stir in ricotta mixture and about 1/2 the water. Toss repeatedly to coat. Add more pasta water if needed. Consistency should be creamy.

Plate, sprinkle a little extra Parmesan and black pepper. Check for seasonings and serve with a simple salad of greens dressed with lemon juice, olive oil, Parmesan, salt and pepper.

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