Description
This Lemon Ricotta Pasta & Spinach is a delightful dish combining fresh flavors and creamy comfort.
Ingredients
Scale
- 8 oz pasta (spaghetti, penne, linguine, or fusilli)
- 1 cup whole-milk ricotta
- 8 oz baby spinach
- ⅓ cup grated Parmesan, plus extra to serve
- 1 lemon (zest and juice)
- 1 tbsp extra virgin olive oil, plus more for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
- 3 lemon wedges (optional, for serving)
Instructions
- Begin by bringing a large pot of salted water to a rapid boil. Once boiling, add in your preferred pasta and cook according to the package instructions until it reaches the desired al dente texture. Remember to reserve about ½ cup of the pasta water before draining.
- While the pasta is cooking, it's time to whip up the flavorful sauce. In a mixing bowl, combine the whole-milk ricotta cheese, extra virgin olive oil, grated Parmesan, grated garlic, and the juice and zest of the lemon. Season the mixture with salt and black pepper to taste.
- As the pasta nears the end of its cooking time, add the fresh baby spinach to the pot during the last minute.
- Once the pasta and spinach are cooked, drain them but retain the reserved pasta water. Return the pasta and spinach mixture back to the pot. Gently stir in the prepared ricotta sauce.
- To serve, plate generous portions of the pasta. Top with additional grated Parmesan, a drizzle of extra virgin olive oil, and lemon wedges on the side if desired.
Notes
Cooking the pasta al dente is crucial as it prevents them from becoming mushy when mixed with the sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 300 mg
- Protein: 15 g