Go Back

Irresistibly Easy Ricotta Pasta

A quick and creamy pasta dish that brings together ricotta cheese and fresh ingredients, perfect for weeknight dinners or impressing guests.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz Pasta Any pasta shape works.
  • 15 oz Whole-milk Ricotta Cheese Or plant-based ricotta for dairy-free.
  • 2 tbsp Olive Oil
  • 2 cloves Garlic (minced) Sauté until fragrant.
  • 1/2 cup Freshly Grated Parmesan Cheese Or vegan Parmesan.
  • 1 tbsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 1/2 cup Pasta Water Reserved from cooking the pasta.
  • Salt to taste Salt to taste Season wisely.
  • Black Pepper to taste Black Pepper to taste
  • 1/4 tsp Crushed Red Pepper Flakes Add more for heat.
  • 1/4 cup Fresh Basil (for garnish)
  • 2 cups Baby Spinach Fold in until wilted.

Method
 

Cooking the Pasta
  1. Cook pasta according to package instructions, reserve 1/2 cup of pasta water, and drain.
Making the Sauce
  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic and sauté until golden, about 1 minute.
  3. Lower heat and mix in ricotta cheese, lemon zest, and lemon juice until smooth.
  4. Gradually add reserved pasta water until achieving a creamy consistency.
Combining Ingredients
  1. Toss in the cooked pasta and season with salt, pepper, and red pepper flakes. Mix until well-coated.
  2. Fold in baby spinach until wilted. Serve immediately, garnished with fresh basil and Parmesan.

Notes

This dish is best enjoyed fresh but can be stored in the fridge for 3 days or frozen for up to a month. Gently reheat with a splash of water or broth.