Creamy lemon-ricotta pasta with peas and spinach, cooked in one pot for a quick, zesty weeknight dinner.
# What You Need:
→ Pasta & Dairy
01 - 12 oz short pasta (penne or fusilli)
02 - 1 cup whole-milk ricotta
03 - 1/2 cup finely grated Parmesan
04 - 1/2 cup whole milk
→ Vegetables
05 - 1 1/2 cups green peas (fresh or frozen)
06 - 3 cups loosely packed fresh spinach
07 - 2 garlic cloves, minced
08 - Zest and juice of 1 large lemon
→ Pantry & Seasoning
09 - 2 tablespoons extra-virgin olive oil
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish (optional)
12 - Additional lemon zest
13 - Fresh basil or parsley leaves
14 - Toasted pine nuts or walnuts (optional)
# How to Make It:
01 - Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to brown it.
02 - Add 12 oz short pasta and 1 1/2 cups peas to the pan, season with a generous pinch of salt, then pour in enough hot water to just cover the pasta (about 4 cups). Bring to a boil.
03 - Reduce heat to medium-low and simmer, stirring occasionally, until the pasta is just al dente and most of the liquid is absorbed, about 10–12 minutes depending on package timing.
04 - Add the 3 cups loosely packed spinach to the pan and stir until the leaves are wilted, about 1–2 minutes.
05 - Lower heat to low. Stir in 1 cup ricotta, 1/2 cup grated Parmesan, 1/2 cup milk, lemon zest and lemon juice until the mixture becomes a smooth, creamy sauce that coats the pasta evenly. Adjust seasoning with salt and plenty of black pepper.
06 - Divide among plates and garnish with additional lemon zest and fresh herbs; sprinkle toasted nuts if using. Serve hot.
