Spinach Ricotta Pasta

Ricotta makes a sauce when it meets hot pasta and a ladle of pasta water. It should look creamy, not dry or soupy. Lemon at the end keeps the cheese from tasting flat.

Ingredients

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• 12 oz short pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 5 cups baby spinach
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1 lemon, zested and juiced
• 1/2 tsp salt
• 1/4 tsp black pepper

How to make it

1. Cook the pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.
2. In the empty pot, heat the oil over medium heat. Cook the garlic for 30 seconds.
3. Add the spinach and stir until wilted.
4. Return the pasta to the pot. Add the ricotta, Parmesan, lemon zest, salt, pepper, and about 1/2 cup of pasta water.
5. Toss until creamy, adding more pasta water if needed. Finish with the lemon juice and serve.

Substitutions

• Cottage cheese blended until smooth can replace the ricotta.
• Frozen spinach, thawed and squeezed dry, can replace fresh spinach. Use about 1 cup.

Storage

Refrigerate for up to 3 days. Reheat with a splash of water in a skillet over medium-low heat.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.