Lemon Ricotta Pasta
This lemon ricotta pasta is light, creamy, and full of bright citrus flavor. Made with simple ingredients, this easy pasta recipe comes together in 20 minutes for a perfect weeknight meal.
Equipment
- 1 high speed blender
- 1 large pot
Ingredients
- 1 pound dried pasta penne,rigatoni,spaghetti
- 15 oz ricotta cheese
- 1 cup parmesan cheese,grated
- 1/4 cup olive oil
- 1/4 cup lemon juice juice of 1 lemon
- 1 tablespoon fresh lemon zest zest of 1 lemon
- 2-3 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes optional
- 4 cup fresh baby spinach approximately 1 5 oz package
Instructions
- Bring a larg pot of water to a boil. Add the pasta and cook per package directions until it's reached an al dente texture. Reserve 1 cup of the pasta water, Drain the pasta and return it to the pot.
- While the pasta is cooking prepare the sauce. In a high speend blender add the ricotta cheese, parmesan, olive oil, the zest and juice of one lemon, garlic, salt pepper and red pepper flakes (if using). Blend on medium high speed for 1-2 minutes or until smooth.
- Over medium-low heat add the ricotta mixture, 1/2 cup of the reserved pasta water and the spinach. Stir together and cook for 2-3 minutes until the sauce has thickened and the spinach has wilted, adding more pasta water if needed to reach the desired consistency. Serve as desired.
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