Creamy lemon-ricotta pasta with peas and spinach, made in one pan for a fast, comforting weeknight dinner.
# What You Need:
→ Pasta & Dairy
01 - 12 ounces short pasta (penne, fusilli, or similar)
02 - 1 cup whole-milk ricotta cheese
03 - 1/2 cup finely grated Parmesan cheese
04 - 1/2 cup whole milk
→ Vegetables
05 - 1 1/2 cups green peas, fresh or frozen
06 - 3 cups fresh spinach, loosely packed
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 the olive oil in a large deep skillet or Dutch oven over medium heat. Add the minced garlic and sauté, stirring constantly, until fragrant but not browned, about 30–60 seconds.
02 - Add the pasta, peas and a generous pinch of salt to the pan. Pour in approximately 4 cups of water—just enough to cover the pasta. Increase heat to high and bring to a boil.
03 - Once boiling, reduce heat to maintain a gentle simmer. Cook, stirring occasionally to prevent sticking, until the pasta is just al dente and most of the liquid has been absorbed, about 10–12 minutes (follow package timing as needed).
04 - Add the fresh spinach to the pot and cook, stirring, until wilted and integrated into the pasta, about 2 minutes.
05 - Reduce heat to low. Stir in the ricotta, grated Parmesan and whole milk, followed by the lemon zest and lemon juice. Toss gently until the cheeses melt and form a creamy sauce that coats the pasta evenly. Season with freshly ground black pepper and adjust salt to taste.
06 - Serve immediately, finishing with extra lemon zest, fresh basil or parsley, and toasted nuts if using. Offer chili flakes at the table for heat.
