Easy Ricotta Pasta – Creamy, Quick, and Delicious
This Creamy Ricotta Pasta recipe comes together in just 20 minutes with ricotta, parmesan, garlic, and olive oil. Add lemon for a fresh, zesty twist!
Servings: 6 servings
Ingredients
- 1 pound pasta of choice
- 1 ½ cups whole milk ricotta cheese
- ¾ cup freshly grated parmesan cheese plus extra for serving
- 1 ½ tablespoons olive oil or butter
- 4 cloves garlic finely minced
- 1 large lemon zested and juiced (optional, for lemon ricotta pasta)
- ⅓ cup fresh herbs basil, parsley, or chives, chopped
- 2 cups Spinach packed
- Salt and freshly ground black pepper to taste
- 1 –1 ½ cups reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 ½ cups of pasta water, then drain and set pasta aside.
- Return the same pot to the stove over medium heat. Add olive oil and garlic, and sauté for 1–2 minutes until fragrant.
- Lower the heat and stir in ricotta, parmesan, and lemon zest/juice (if using). Gradually pour in reserved pasta water, a little at a time, stirring constantly until the sauce is smooth and creamy.
- Add spinach and cook for 1–2 minutes, until just wilted. Season generously with salt and black pepper.
- Return the pasta to the pot and toss until well coated in the sauce. If needed, add a splash more pasta water to loosen.
- Serve immediately, topped with extra parmesan, fresh herbs, and cracked black pepper.
Notes
This is best enjoyed immediately!
Nutrition
Calories: 484kcal | Carbohydrates: 63g | Protein: 21g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 286mg | Potassium: 364mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1607IU | Vitamin C: 17mg | Calcium: 278mg | Iron: 2mg
