Recipe
One-Pot Lemon Ricotta Pasta
Ingredients
- 1 Tbsp olive oil
- 3 garlic cloves minced or 1 tsp garlic powder
- 4 cups chicken or vegetable broth
- 1 lb uncooked spaghetti
- 5 cups spinach or arugula
- 1 cup ricotta cheese
- 3 oz parmesan cheese
- Juice of 1 lemon
- ½ tsp salt
- ¼ tsp black pepper
Directions
- Heat 1 tablespoon olive oil in a skillet or large Dutch oven over medium heat until shimmering. Add 3 minced garlic cloves and cook until lightly brown and fragrant, about 2 minutes.
- Add broth and 1 pound dried spaghetti and bring to a simmer. Continue to simmer, stirring occasionally with tongs so the pasta doesn’t stick, until the pasta is al dente, about 15 minutes. If pasta needs more liquid, add water 1/4 cup at a time (up to 1 cup total) and continue to cook until the pasta is ready and most of the liquid is absorbed.
- Stir in baby spinach until almost wilted. Turn off the heat. Stir in ricotta cheese, Parmesan cheese, the juice of 1 medium lemon, salt, and black pepper until the ricotta is melted and the sauce is creamy. Taste and season with more salt as needed. Garnish with more grated Parmesan cheese and freshly ground black pepper if desired.
