Lemon Ricotta Pasta with Spinach

Ingredients

15 ounces whole milk ricotta cheese

1 ½ cups finely shredded parmesan cheese (plus extra for garnish if desired)

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon lemon zest (plus more for garnish if desired)

1 teaspoon grated garlic

½ teaspoon salt

¼ teaspoon fresh cracked black pepper (plus more for garnish if desired)

½ pound spaghetti noodles, cooked in approx. 2 quarts salted water (with 2 teaspoons salt)

5 ounces fresh baby spinach (about 4 to 4½ cups)

Directions

In a large bowl, combine the ricotta cheese, parmesan cheese, olive oil, lemon juice, lemon zest, garlic, salt, and black pepper. Stir until smooth and creamy.

While the pasta is still hot, toss it directly into the ricotta mixture. The heat will help melt the cheese and blend the sauce.

Add the fresh spinach to the bowl and gently fold it in with the warm pasta until wilted.

Serve immediately, garnished with extra parmesan, lemon zest, and a sprinkle of cracked pepper if desired.

Creamy, zesty, and packed with spinach, this easy pasta dish brings bright flavor and comfort to your plate — perfect for a quick, satisfying dinner!