Lemon Ricotta Pasta with Spinach
This delightful Lemon Ricotta Pasta with Spinach is a creamy, tangy dish that's both refreshing and comforting. The combination of ricotta cheese, fresh spinach, and zesty lemon creates a luscious sauce that clings beautifully to pasta. Perfect for a quick weeknight dinner or a light lunch.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 mixing bowl
- 1 wooden spoon
- 1 zester or grater
- 1 tongs
Ingredients
- 12 oz. pasta such as fettuccine or spaghetti
- 1 cup ricotta cheese
- 2 cups fresh spinach packed
- 1 lemon juiced and zested
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt to taste
- Black pepper to taste
- ¼ cup grated Parmesan cheese plus extra for serving
- Crushed red pepper flakes optional, for heat
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Add the fresh spinach to the skillet and sauté until wilted, about 2-3 minutes.
- In a mixing bowl, combine the ricotta cheese, lemon juice, lemon zest, and grated Parmesan cheese. Mix well until smooth.
- Add the drained pasta to the skillet and toss with the spinach and garlic. If the pasta seems dry, gradually add some of the reserved pasta water until you reach your desired creaminess.
- Stir in the ricotta mixture, and season with salt and pepper to taste.
- Serve immediately, garnished with additional grated Parmesan cheese and crushed red pepper flakes if desired.
Notes
For a protein boost, consider adding cooked chicken, shrimp, or chickpeas.
Feel free to customize the dish by adding other vegetables like cherry tomatoes or peas.
This dish can be enjoyed warm or at room temperature, making it a great option for meal prep.