15-Minute Lemon-Ricotta Pasta with Spinach and Basil

Ingredients

• 400 g spaghetti
• 1 cup whole-milk ricotta
• 0,75 cup Parmesan, finely grated
• 1 whole lemon, zested and juiced
• 4 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 3 cloves garlic cloves, minced
• 0,25 tsp chili flakes
• 5 cups baby spinach
• 0,5 cup fresh basil leaves
• 1 tsp kosher salt
• 0,5 tsp black pepper

Instructions

1. 1

   Bring a large pot of well-salted water to a rolling boil and cook the spaghetti until al dente, about 9 minutes.

2. 2

   Meanwhile, in a large bowl, whisk together the ricotta, grated Parmesan, lemon zest, half the lemon juice, and 2 tbsp of the olive oil until creamy.

3. 3

   In a wide skillet over medium heat, warm the remaining 2 tbsp olive oil and butter until it shimmers.

4. 4

   Add the minced garlic and chili flakes, sweating gently for 45 seconds until fragrant but not browned.

5. 5

   Add the baby spinach in handfuls, tossing until just wilted and glossy, about 90 seconds.

6. 6

   Before draining the pasta, ladle out 1 cup of the starchy cooking water and reserve.

7. 7

   Add the drained pasta directly to the skillet with the spinach, then pour in the ricotta mixture.

8. 8

   Toss vigorously, adding pasta water a splash at a time, until the sauce emulsifies into a silky, cling-to-the-noodle coating.

9. 9

   Taste and adjust with salt, cracked pepper, and the remaining lemon juice.

10. 10

    Finish with torn basil leaves and an extra shower of Parmesan at the table.