Zesty lemon and ricotta with peas and spinach in a creamy one-pot pasta — quick, bright, and weeknight-friendly.
# Ingredient list:
→ Pasta & Dairy
01 - 350 g short pasta (penne, fusilli or similar)
02 - 250 g ricotta cheese
03 - 40 g grated Parmigiano-Reggiano
04 - 120 ml whole milk
→ Vegetables
05 - 200 g green peas, fresh or frozen
06 - 100 g fresh spinach, loosely packed
07 - 2 cloves garlic, minced
08 - Zest and juice of 1 large lemon
→ Pantry & Seasoning
09 - 30 ml extra-virgin olive oil
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish (optional)
12 - Additional lemon zest, for finishing
13 - Fresh basil or flat-leaf parsley leaves, to finish
# How-to:
01 - Place a large, deep skillet or Dutch oven over medium heat. Add the olive oil and, once warmed, add the minced garlic; sauté for about 1 minute until fragrant but not colored.
02 - Add the pasta, peas and a generous pinch of salt to the pan. Pour in enough water to just cover the pasta (approximately 1 000 ml). Bring to a vigorous simmer, then reduce heat and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 10–12 minutes depending on the pasta.
03 - Add the spinach to the pan and stir until wilted, roughly 1–2 minutes, incorporating any remaining liquid into the base.
04 - Reduce the heat to low. Stir in the ricotta, grated Parmigiano-Reggiano, milk, lemon zest and lemon juice. Toss gently until the cheeses melt and form a creamy emulsion that coats the pasta. Season with freshly ground black pepper and adjust salt as needed.
05 - Divide immediately among warmed bowls and finish with extra lemon zest and a scattering of basil or parsley if using. Serve hot.
