Creamy lemon-ricotta pasta with peas and spinach, cooked in one pot for an easy, bright weeknight dinner.
# What You Need:
→ Pasta & Dairy
01 - Short pasta (penne or fusilli), 12 oz (about 3 cups)
02 - Whole-milk ricotta, 1 cup
03 - Grated Parmesan cheese, 1/2 cup
04 - Whole milk, 1/2 cup
→ Vegetables
05 - Green peas (fresh or frozen), 1 1/2 cups
06 - Fresh spinach, loosely packed, 3 cups
07 - Garlic, 2 cloves, minced
08 - Zest and juice of 1 large lemon
→ Pantry & Seasoning
09 - Extra-virgin olive oil, 2 tablespoons
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish (optional)
12 - Additional lemon zest, for finishing
13 - Fresh basil or parsley leaves, for garnish
14 - Toasted pine nuts or walnuts, 1/4 cup (optional)
# Directions:
01 - Place a large deep skillet or Dutch oven over medium heat and add the olive oil. Once shimmering, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
02 - Add the pasta and the peas to the pan with a generous pinch of salt. Pour in enough water to just cover the pasta—about 4 cups (1 quart). Bring to a boil, then lower to a gentle simmer and cook, stirring occasionally, until the pasta is just al dente and most of the liquid has been absorbed, about 10–12 minutes depending on the pasta shape.
03 - Add the fresh spinach to the pan and stir until it collapses and is evenly wilted, about 1–2 minutes.
04 - Reduce the heat to low. Stir in the ricotta, grated Parmesan and the milk, then add the lemon zest and lemon juice. Toss gently until the cheeses melt and form a creamy sauce that coats the pasta evenly. Season with plenty of freshly ground black pepper and adjust salt as needed.
05 - Serve immediately, finishing with extra lemon zest, chopped basil or parsley and toasted nuts if using. Offer additional grated Parmesan at the table.
