20-Minute Lemon Ricotta Pasta with Spinach

• •1 lb short pasta (such as rigatoni, paccheri, or fusilli)
• •1 cup whole milk ricotta cheese
• •5 oz fresh baby spinach, washed and dried
• •0.5 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• •2 large lemons (zested and juiced, about 3 tablespoons juice)
• •2 tablespoon extra-virgin olive oil
• •3 garlic cloves, finely minced
• •0.3 teaspoon crushed red pepper flakes (optional)
• • to taste kosher salt
• •0.5 teaspoon freshly cracked black pepper
• •1 cup reserved starchy pasta cooking water

Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, about 9 to 11 minutes.

2. 2

   While the pasta cooks, heat the extra-virgin olive oil in a large skillet or Dutch oven over medium-low heat. Add the minced garlic and red pepper flakes, cooking gently for 1 to 2 minutes until fragrant and softened without browning.

3. 3

   Remove the skillet from the heat. Stir in the ricotta cheese, grated Parmigiano-Reggiano, lemon zest, and fresh lemon juice until a smooth, thick paste forms. Season with kosher salt and freshly cracked black pepper.

4. 4

   Just before draining the pasta, carefully scoop out and reserve 1 cup of the hot, starchy pasta cooking water.

5. 5

   Drain the pasta and immediately transfer it to the skillet with the ricotta mixture. Add the fresh baby spinach and 0.5 cup of the reserved hot pasta water.

6. 6

   Toss vigorously over low heat for 1 to 2 minutes until the spinach wilts and the cheese emulsifies into a glossy, velvety sauce that coats every noodle. Add more pasta water a tablespoon at a time if needed to reach your desired creamy consistency.

7. 7

   Taste and adjust seasoning with extra lemon juice, salt, or black pepper. Serve immediately topped with extra grated Parmigiano-Reggiano and fresh lemon zest.

Chef's Tips

• 💡Always use whole milk ricotta rather than skim or part-skim for the silkiest texture and richest flavor without curdling.
• 💡Do not skip reserving the starchy pasta water; the starch is crucial to thinning the thick ricotta into a smooth, glossy emulsion.
• 💡Toss the raw spinach directly with the hot pasta; the residual steam wilts it perfectly without making it soggy or waterlogged.