This is the kind of pasta you make when you want something fresh, but still comforting enough to feel like a proper meal. It sits right in that middle space, not heavy, not too light, just balanced in a way that feels easy from the start.
The lemon comes through first. Bright and sharp, it lifts everything before it has a chance to feel too rich. Then the ricotta follows, softening that edge and turning it into something smooth, almost velvety without trying too hard. From there, the flavors begin to settle into place.
Halfway through, it finds its balance.
The spinach wilts gently into the sauce, adding that quiet earthiness, while the artichokes bring a slight tang that keeps things moving. Because of this, nothing stands out too much on its own, but together it feels complete, every element supporting the next.
You don’t need much more. A bit of extra zest, maybe, or nothing at all. In the end, it’s the kind of dish you finish without thinking, then pause for a second and realize it was exactly what you wanted.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente, usually around 10-12 minutes.
Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
Sauté the Vegetables
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the quartered artichoke hearts to the skillet and sauté for 2-3 minutes until they start to brown slightly.
Stir in the spinach and cook until it wilts, about 2-3 minutes.
Create the Sauce
In a separate bowl, mix the ricotta cheese, lemon zest, and lemon juice until well combined. Add in the grated Parmesan cheese and season with salt and pepper.
Combine the Dish
Add the cooked penne to the skillet with the artichokes and spinach. Reduce the heat to low.
Spoon the ricotta mixture over the pasta and gently toss to combine, adding a splash of the reserved pasta water to loosen the sauce if necessary.
Serve
Divide the pasta among plates. Drizzle with extra virgin olive oil and garnish with fresh basil leaves if desired. Serve immediately.
Ingredients
A crisp Verdicchio from Marche or a well-structured Pinot Grigio from Alto Adige would pair beautifully here, both bringing enough freshness and citrus lift to balance the lemon while complementing the creamy ricotta and delicate vegetables.