A 20-minute weeknight pasta dish made with lemon, ricotta & spinach. This easy recipe can be served by itself or with any main dishes.
- Red pepper flakes - Lemon zest - Garlic - Lemon juice - Ricotta cheese - Pasta - Baby spinach
You can cook any shape of pasta you want for this recipe. Simply cook it based on the packaging instructions along with baby spinach. Drain & set aside.
Make the ricotta lemon pasta sauce by mixing ricotta cheese, parmesan cheese, garlic, lemon zest, lemon juice, and salt and pepper in a bowl.
Add the lemon ricotta sauce to the pasta and give it a gentle toss. It should be very creamy as you toss it with the help of the residual heat coming from the freshly cooked pasta.
Taste for seasoning and add in if necessary. Garnish with a sprinkle of shredded parmesan cheese and a drizzle of olive oil and red pepper flakes, if using. Serve.
Be sure to check out the blog post to learn more about ingredient substitutions, and how to store and serve this easy pasta recipe.