Ingredients
Pasta
- 12 ounces pasta, such as casarecce
Sauce
- 4 tablespoons extra-virgin olive oil (divided)
- 1 medium shallot, chopped
- 3 garlic cloves, chopped
- 5 ounces baby spinach
- ½ teaspoon sea salt, plus more to taste
- ½ cup loosely packed fresh basil leaves
- ½ cup heavy cream
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice (from 1 lemon)
- ½ cup freshly grated Parmesan cheese, plus more for serving
Toppings
- ¾ cup ricotta cheese, for serving
- Freshly cracked black pepper, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta cooking liquid before draining the pasta. Set aside the drained pasta and reserved water.
- Sauté Aromatics and Spinach: Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Add the chopped shallot and sauté, stirring occasionally, until softened, about 4 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 1 minute. Add the baby spinach and ½ teaspoon sea salt and cook, stirring, until the spinach wilts, about 5 minutes.
- Prepare the Sauce: Transfer the cooked spinach mixture to a blender. Add the fresh basil leaves, heavy cream, remaining 2 tablespoons olive oil, lemon zest, lemon juice, and grated Parmesan cheese. Blend on high until smooth and creamy, about 2 minutes. Taste and season with additional salt as needed.
- Combine Pasta and Sauce: Pour the blended sauce back into the pot and warm over medium heat until it begins to simmer gently. Stir in the cooked pasta, adding reserved pasta water 2 tablespoons at a time to loosen the sauce and ensure it coats the pasta evenly.
- Serve: Divide the creamy spinach pasta among four bowls. Top each serving with a generous dollop of ricotta cheese, extra Parmesan if desired, and freshly cracked black pepper. Serve immediately for best flavor and texture.
Notes
- Reserving pasta water helps adjust sauce consistency, making it silky and ensures it clings to the pasta perfectly.
- Using fresh basil and lemon zest brightens the sauce, giving it a fresh spring flavor.
- For a lighter version, substitute heavy cream with half-and-half or full-fat milk, but sauce may be less rich.
- Casarecce pasta holds sauce well, but other short pasta shapes like penne or rigatoni work as great substitutes.
- This dish is vegetarian but not vegan due to cheese and cream; to make vegan, use plant-based cream and cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
