Ingredients
Scale
- 8 oz linguine pasta
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 whole lemon, juiced and zested
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
- Red pepper flakes for a kick (optional)
Instructions
- Start by boiling a large pot of salted water. Add the linguine and cook according to package instructions, usually around 8-10 minutes, until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Add the chopped spinach to the skillet, stirring until wilted, which should take about 2-3 minutes.
- Once the pasta is cooked, reserve about 1/2 cup of the cooking water, then drain the rest.
- In the skillet with the spinach, add the cooked linguine, ricotta cheese, lemon juice, and lemon zest. Stir to combine, adding reserved pasta water a little at a time until you reach your desired creaminess.
- Season with salt and pepper to taste. If you like a bit of heat, sprinkle in some red pepper flakes.
- Serve immediately, topped with freshly grated Parmesan cheese if desired.
- Prep Time: 10
- Cook Time: 10