Lemon Ricotta Pasta

5 from 1 vote

Easy spinach pasta with a lemon ricotta sauce and arugala.

Prep Time5

Course: dinner, lunch

Keyword: arugala and lemon pasta, baked pasta, easy spinach pasta, italian pasta, lemon ricotta

Servings: servings

Cook pasta in salted water according to package instructions. Make sure to cook al-dente, and reserve 2 cups pasta water.
1 pound Spinach and Olive Leaf Pasta
In a sauce pan over medium-high heat add olive oil, garlic, and chili flakes. Cook just until garlic is fragrant.
2 Tablespoons Lemon Infused Extra Virgin Olive oil, 4 minced garlic cloves, chili flakes
Turn heat down to medium-low. Add heavy cream and ricotta. Stir until the ricotta has melted and the sauce is smooth and creamy.
1/2 cup heavy cream, 3/4 cup whole-milk ricotta
Add cooked pasta, salt, pepper, grated parmesan cheese, and lemon zest. Stir until everything is combined.
1 cup freshly grated parmesan cheese, salt and pepper to taste, 1 Tablespoon lemon zest
Gradually add pasta water until the pasta gets nice and creamy and to your desired consistency.
2 cups reserved pasta water
Stir in arugala.
2 cups arugula
Garnish with extra parmesan cheese, crushed red pepper and lemon zest.