Description
12 oz rigatoni pasta
3 cups vegetable broth
1 cup whole milk ricotta cheese
½ cup grated Parmesan cheese
Zest and juice of 1 lemon
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
1 cup fresh spinach, chopped
1 tbsp olive oil
¼ tsp red pepper flakes (optional)
2 tbsp fresh basil, chopped (for garnish)
Directions:
In a large pot, bring the vegetable broth to a boil. Add the rigatoni and cook until al dente, stirring occasionally, about 10-12 minutes. Do not drain.
Lower the heat to medium and stir in the ricotta cheese, Parmesan, lemon zest, lemon juice, and minced garlic. Mix until smooth and creamy.
Season with salt, black pepper, and red pepper flakes (if using).
Add the chopped spinach and stir until wilted, about 2 minutes.
Drizzle with olive oil and toss gently to coat.
Serve warm, garnished with fresh basil and extra Parmesan if desired. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 420 per serving Servings: 4 servings
