Sunburst Lemon-Ricotta Spaghetti
A bright, creamy pasta made with whole-milk ricotta, fresh lemon, and tender greens—perfect for a 20-minute weeknight dinner.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Tongs
- Microplane zester
- Measuring Spoons
- Measuring Cups
Ingredients
Main Ingredients
- 12 oz spaghetti or linguine
- 1 cup whole-milk ricotta room temperature
- ⅓ cup Parmesan or Pecorino cheese finely grated
- 1 large lemon zested and juiced
- 2 Tbsp extra-virgin olive oil divided
- 2 cups baby spinach lightly packed
- 1 cup frozen green peas thawed
- 2 cloves garlic minced
- ½ tsp kosher salt plus more to taste
- ¼ tsp black pepper freshly ground
- 1 pinch red pepper flakes optional
- ½ cup reserved pasta water as needed
- ¼ cup fresh basil chopped, for garnish
Instructions
- Bring a large pot of salted water to boil. Add pasta and cook until al dente. In the last 2 minutes, stir in peas and spinach. Reserve 1 cup pasta water, then drain.
- In a large bowl, whisk together ricotta, lemon zest, 2 tsp lemon juice, Parmesan, salt, and pepper. Add 2 Tbsp hot pasta water to loosen mixture.
- Return empty pot to medium-low heat. Add 1 Tbsp olive oil and sauté garlic for 30 seconds.
- Add pasta, peas, and spinach back to the pot. Stir in the ricotta mixture and enough reserved water to create a creamy sauce that coats the pasta.
- Drizzle in remaining olive oil, add red pepper flakes if using, and adjust lemon juice and salt to taste.
- Garnish with chopped basil and serve warm.
Notes
Bring ricotta to room temperature to avoid curdling. Add more pasta water a tablespoon at a time if sauce is too thick. Can be made vegetarian by using Parmesan with a vegetarian rennet.
Nutrition
Calories: 475kcalCarbohydrates: 63gProtein: 17gFat: 14gSaturated Fat: 4.5gCholesterol: 20mgSodium: 430mgPotassium: 310mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 18mgCalcium: 190mgIron: 2.2mg
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