Fresh & Zesty Lemon Ricotta Spinach Pasta

12 oz (340 g) pasta (spaghetti, penne, or fettuccine)

1 cup ricotta cheese (whole milk ricotta for creamier texture)

2 cups fresh spinach, roughly chopped

1 lemon (zest + juice)

3 tbsp olive oil

2 cloves garlic, minced

½ cup grated parmesan cheese

½ cup reserved pasta cooking water

½ tsp chili flakes (optional, for a little heat)

Salt and black pepper, to taste

Fresh basil or parsley, chopped (for garnish)

Instructions:

Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.

Sauté garlic & spinach: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in spinach and cook until just wilted (about 2–3 minutes). Remove from heat.

Make the sauce: In a bowl, whisk together ricotta, lemon zest, lemon juice, parmesan, salt, pepper, and chili flakes (if using). Add a splash of pasta water to loosen the sauce into a creamy consistency.

Combine: Toss hot pasta with spinach and garlic mixture. Pour ricotta-lemon sauce over pasta, adding more pasta water as needed until creamy and well coated.

Finish & serve: Adjust seasoning, then garnish with fresh basil or parsley. Serve immediately with extra parmesan on top.

Tips:

Add grilled chicken or shrimp for extra protein.

For a nuttier twist, sprinkle toasted pine nuts or walnuts on top.

If you like it creamier, stir in a splash of heavy cream with the ricotta.