Ingredients
Scale
- 12 ounces dried pasta (fettuccine, penne, or rigatoni work beautifully)
- 1 ½ cups whole milk ricotta cheese (fresh is best, but store-bought works too)
- ½ cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, finely minced
- 1 cup fresh baby spinach, roughly chopped (optional but adds a lovely pop of color and freshness)
- Salt, to taste (start with 1 teaspoon)
- Freshly ground black pepper, to taste
- 1 teaspoon lemon zest (optional, for brightness)
- Fresh basil leaves for garnish
If you’re looking to switch things up, I’ve found that swapping spinach for sautéed mushrooms or sun-dried tomatoes adds a lovely earthiness. And if you’re dairy-sensitive, a soft tofu blend can mimic ricotta’s texture surprisingly well, though it’s not quite the same nostalgic hug from Mama Lou’s kitchen.
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until just al dente—usually about 8 to 10 minutes. Mama Lou always reminded me not to overcook; the pasta should have a little bite to it.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté gently for about 1 to 2 minutes until fragrant but not browned. This subtle garlic infusion is key to building flavor without overpowering the ricotta.
- If using spinach, toss it into the skillet and cook for another 2 minutes until just wilted. Fresh greens always remind me of the garden my sister Ouma and I tended in the backyard—simple ingredients bursting with life.
- Drain the pasta, reserving about ½ cup of the pasta water. This starchy water is liquid gold for adjusting sauce consistency—a trick Mama Lou swore by.
- Return the pasta to the pot or a warm bowl. Stir in the ricotta cheese, Parmesan, and garlic-infused olive oil mixture. Add reserved pasta water gradually, stirring gently, until the sauce reaches a creamy, coat-every-strand consistency.
- Season with salt, pepper, and lemon zest if using. The zest adds a little sunshine to the plate, brightening the dish just like Mama Lou’s laughter brightened our kitchen.
- Serve immediately, garnished with fresh basil leaves and an extra sprinkle of Parmesan if you like. Gather your loved ones around the table, just as Mama Lou gathered us, and savor every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
