Easy Lemon Ricotta Pasta & Spinach
A delightful dish bursting with vibrant flavors and textures, Easy Lemon Ricotta Pasta & Spinach combines creamy ricotta, fresh spinach, and zesty lemon for a refreshing and comforting meal.
Ingredients
Pasta and Sauce Ingredients
- 1/2 lb 1/2 lb (8 oz/220 grams) pasta (your choice) Any pasta shape works well, but spaghetti, fettuccine, or penne are great options.
- 1 cup 1 cup (9 oz/250 grams) whole-milk ricotta Creamy and luscious.
- 8 oz 8 oz (230 grams) fresh baby spinach Vibrant and nutrient-dense.
- 1/3 cup 1/3 cup (35 grams) grated Parmesan cheese Nutty and savory.
- 1 unwaxed lemon 1 unwaxed lemon, zest and juice For freshness.
- 3 pieces 3 lemon wedges Optional for serving.
- 1 Tbsp 1 Tbsp extra virgin olive oil Rich and flavorful.
- 1 clove 1 garlic clove, grated or pressed For aromatic essence.
- to taste Salt and black pepper For seasoning.
Instructions
Cooking Pasta
- Bring a large pot of water to a rolling boil, adding a generous pinch of salt.
- Add your choice of pasta and cook until al dente, typically around 8-10 minutes.
Preparing the Sauce
- In a medium bowl, combine the ricotta, olive oil, Parmesan cheese, and garlic.
- Grate the lemon zest and squeeze its juice into the bowl, then season with salt and black pepper.
Final Assembly
- In the final minute of cooking, add the spinach to the pot with the pasta.
- Drain the pasta and spinach and return them to the pot.
- Pour in the ricotta sauce, mixing thoroughly and adding reserved pasta water as needed.
- Serve in bowls garnished with additional Parmesan, a drizzle of olive oil, and lemon slices if desired.
Notes
For added depth, consider incorporating a pinch of red pepper flakes or substitute spinach with other greens like arugula or kale. Fold in grilled chicken or shrimp for a hearty option. Leftovers can be stored in an airtight container in the refrigerator for up to three days.