Lemon Ricotta Pasta

  • Makes: 4-6
  • Prep Time: 5 min
  • Cook Time:15 min

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1 lb penne pasta
1 cup Bellwether Farms Whole Milk Basket Ricotta
1 cup grated parmesan
1 tablespoon lemon zest
¼ cup lemon juice (1-2 lemons)
2 cups of spinach

For serving

Chili flakes
Olive oil
Basil leaves
Grated parmesan
Remaining Bellwether Farms Whole Milk Ricotta


Cook pasta according to package instructions until al dente, reserving 1 cup of cooking water. Then drain the pasta and set aside.

In the same pot, add the Bellwether Farms Whole Milk Basket Ricotta, parmesan, lemon zest, and juice. Salt and pepper to taste and stir until well combined. Stir in ½ cup of pasta water until smooth. Add the pasta and mix well so that the noodles are covered in sauce. You can add more pasta water to loosen up the sauce as needed. Stir in the spinach.

Top with a drizzle of olive oil, dollops of ricotta, parmesan, red-pepper flakes, and torn basil.