Light, airy, fresh…all perfect words to describe this absolutely amazing Spinach Ricotta Pasta. Makes for a great side dish, as a meal with your favorite protein, or alone…you will love! Original recipe inspiration can be found here!
The best part of this recipe is that it is super quick to prepare…honestly, it can be done in about 15 minutes…I used a Pappardelle from Cipriani...cooks up in about five minutes…the sauce will take just a few minutes longer. Keep in mind that you should start the sauce just before you drop the pasta…you need to use a bit of the pasta water and it is best if you drop the pasta right into the sauce with tongs…do NOT drain…and NEVER, EVER, NEVER rinse your pasta!
Feel free to use any type pasta…just note that pasta cooking times may be longer…so you may have to adjust your sauce preparation accordingly.
Boil water for the pasta. Be sure to salt very well. Heat up the olive oil in a separate pan. Add in the garlic and crushed red pepper. Allow both to infuse the oil…about two minutes.
Drop your pasta in the boiling water. Add all of the spinach to the pan with the garlic and allow to wilt just a little…should take about two to three minutes. Stir the spinach as it is cooking.
Reduce heat for the spinach mixture. Add in the lemon juice, one-half of the zest, salt/pepper, pasta water and ricotta cheese. Gently incorporate, with two large forks, the ricotta cheese until a creamy sauce forms.
Toss in about half of the Parmesan cheese. Add the pasta directly from the pot to the pan with tongs or a slotted spoon. Coat pasta with the sauce. Garnish the Spinach Ricotta Pasta with more lemon zest, another dash of crushed red pepper (optional) and the remaining lemon zest. Serve immediately and ENJOY!!!
If you love simple pasta dishes, as much as I do, my Fettuccine Alfredo is one to try!