Photo of Lemon and Ricotta-Spinach Pasta by Millie Peartree by WW

Lemon and Ricotta-Spinach Pasta by Millie Peartree

Total Time
30 min
15 min
15 min
This easy weeknight pasta dish is loaded with fabulous flavor. Use a high-quality Parmesan cheese for the best result. To get the most juice out of your lemon, roll it on the counter before slicing and juicing it. Swap in peas for the spinach, if you prefer.


Uncooked spaghetti

½ pound(s)

Part-skim ricotta cheese

1 cup(s)

Grated Parmesan cheese

cup(s), plus extra for optional garnish

Olive oil

1 Tbsp


1 medium, zested and juiced (about ¼ cup juice and 1 ½ tsp zest)

Garlic clove

1 clove(s), grated

Kosher salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste

Fresh baby spinach

5 oz


  1. Cook pasta according to package directions until al dente, reserving ½ cup pasta cooking water before draining.
  2. Meanwhile, to make sauce, in a medium bowl, combine both cheeses, oil, lemon zest and juice, and garlic; season to taste with salt and pepper.
  3. In the same pot you cooked pasta, toss hot pasta with cheese sauce over very low heat until well-coated; stir in spinach, tossing with tongs, until wilted. Stir in reserved cooking water, a little at a time, until the sauce is smooth and creamy. Serve immediately.
  4. Serving size: about 1 ¼ cups


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.