Ingredients
Scale
- 12 oz (340 g) pasta of your choice 🍝
- 1 cup (240 g) ricotta cheese 🧀
- Zest and juice of 1 lemon 🍋
- 2 tablespoons olive oil 🫒
- 3 cloves garlic, minced 🧄
- 4 cups (960 ml) vegetable broth 🥣
- 1 cup cherry tomatoes, halved 🍅
- 1 cup fresh spinach leaves 🥬
- 1/2 cup grated Parmesan cheese 🧀
- Salt to taste 🧂
- Black pepper to taste 🌶️
- Fresh basil leaves, for garnish 🌿
Instructions
- Heat olive oil in a large deep skillet over medium heat.
- Add minced garlic and sauté 1 minute until fragrant, without browning.
- Pour in vegetable broth, add pasta, lemon zest and lemon juice, then bring to a boil.
- Reduce heat to a simmer and cook, stirring occasionally, 10–12 minutes until pasta is tender and most broth is absorbed.
- Stir in ricotta, cherry tomatoes and spinach; cook 2–3 minutes until spinach wilts and tomatoes soften.
- Remove from heat and mix in grated Parmesan; season with salt and black pepper to taste.
- Serve warm topped with fresh basil leaves and extra Parmesan if desired.