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Creamy Spinach Pasta with Ricotta & Lemon

bowl of creamy spinach pasta brightened with lemon and topped with ricotta and pepper. An elegant 30 minute dinner.
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 12 ounces pasta, such as casarecce
  • 4 tablespoons extra-virgin olive oil
  • 1 medium shallot, chopped
  • 3 garlic cloves, chopped
  • 5 ounces baby spinach
  • ½ teaspoon sea salt, plus more to taste
  • ½ cup loosely packed fresh basil leaves
  • ½ cup heavy cream
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice, (from 1 lemon)
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • ¾ cup ricotta cheese, for serving
  • Freshly cracked black pepper, for serving

Method

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, according to directions, to al dente. Reserve ½ cup of the liquid and drain the pasta.
  2. Meanwhile, heat 2 tablespoons of olive oil in a second large pot over medium heat. Once the oil is glistening, add the shallot and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook, stirring until fragrant, about another minute. Add the spinach and salt and cook, stirring, until wilted, about 5 minutes more.
  3. Transfer the spinach mixture to the base of a blender. Add the basil, heavy cream, remaining 2 tablespoons olive oil, lemon zest, lemon juice, and parmesan. Blend until smooth, about 2 minutes. Season with salt to taste.
  4. Return the sauce to the pot and bring to a simmer over medium heat. Stir in the cooked pasta along with the reserved cooking liquid, 2 tablespoons at a time, until the sauce coats the pasta. 
  5. Divide the pasta among 4 bowls. Top with a dollop of ricotta, parmesan, and black pepper.