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Irresistibly Easy Ricotta Pasta

This creamy and zingy pasta dish takes just one pan and simple ingredients to create a delightful meal that's quick and budget-friendly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz Pasta (Choose your favorite shape; gluten-free pasta works wonderfully too!)
Creamy Mixture
  • 15 oz Whole-milk Ricotta Cheese (Or substitute with plant-based ricotta for a dairy-free option.)
  • 2 tbsp Olive Oil
  • 2 cloves Garlic (Minced; adjust based on your love for garlic!)
  • 1/2 cup Freshly Grated Parmesan Cheese (Use vegan Parmesan for a dairy-free twist.)
  • 1 tbsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 1/2 cup Pasta Water Reserved from cooking pasta.
  • Salt to taste Salt
  • Black Pepper to taste Black Pepper
  • 1/4 tsp Crushed Red Pepper Flakes
Garnish
  • 1/4 cup Fresh Basil (Great for garnish.)
  • 2 cups Baby Spinach

Method
 

Preparation
  1. Cook your pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until golden, about 1 minute.
Mixing Ingredients
  1. Lower the heat and mix in the ricotta cheese, lemon zest, and lemon juice. Stir until smooth.
  2. Add the reserved pasta water gradually until you achieve a creamy consistency.
  3. Toss in the cooked pasta, season with salt, pepper, and red pepper flakes. Mix until pasta is well-coated.
  4. Fold in the baby spinach until just wilted.
  5. Serve immediately, garnished with fresh basil and a sprinkle of Parmesan.

Notes

Timing is key—prep everything before you start cooking! Consider substituting garlic with shallots for a milder flavor. For extra protein, add grilled chicken or shrimp. Adjust creaminess by reducing ricotta or adding more pasta water.