Ingredients
- 1 pound spaghetti
- 1 container whole milk ricotta cheese (15 ounces)
- 2 tablespoons olive oil
- 2/3 cup freshly grated Parmesan cheese plus extra, for serving
- 2 garlic cloves minced
- 1 lemon zested and juiced
- 1/2 teaspoon salt plus more for pasta water
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1 container baby spinach (5 ounces)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve 1 cup of the pasta water before draining.
- In a bowl, combine the ricotta, olive oil, Parmesan, garlic, lemon zest and juice, salt, pepper, and red pepper flakes if using. Whisk until smooth and adjust the seasoning as needed.
- Return the drained pasta to a large pan over low heat and add the baby spinach. Pour in the ricotta mixture and slowly add reserved pasta water until a creamy consistency is reached. Toss gently until the sauce evenly coats the pasta and the spinach wilts. Serve immediately with extra Parmesan cheese if desired.
