Easy Lemon Ricotta Pasta & Spinach
A delightful and creamy pasta dish combining lemon, ricotta, and fresh spinach, perfect for quick weeknight dinners or gatherings.
Ingredients
Pasta and sauce ingredients
- 1/2 lb pasta (spaghetti, linguine, penne, or fusilli)
- 1 cup whole-milk ricotta Creamy and rich for a luxurious sauce.
- 8 oz fresh baby spinach Tender leaves for added nutrients.
- 1/3 cup grated Parmesan cheese Adds salty umami flavor.
- 1 unwaxed lemon both zest and juice For refreshing lemony brightness.
- 3 lemon wedges (optional) For garnish.
- 1 tbsp extra virgin olive oil For richness.
- 1 clove garlic Grated or pressed for aroma.
- Salt and black pepper To taste.
Instructions
Preparation
- Boil a large pot of salted water and cook your chosen pasta until al dente.
- In a medium bowl, mix together ricotta cheese, olive oil, grated Parmesan, garlic, and lemon zest and juice. Season with salt and pepper to taste.
- In the last minute of cooking, add the spinach to the pot and stir gently to wilt.
- Drain the pasta and spinach, reserving about half a cup of pasta water.
- Return the drained pasta and spinach to the pot, adding the ricotta sauce and reserved pasta water. Stir until creamy.
- Serve with a sprinkle of extra Parmesan, a drizzle of olive oil, and lemon wedges on the side.
Notes
For added flavor, consider using herbs like basil or parsley. You can add grilled chicken or shrimp for protein, and the dish can be stored in an airtight container in the refrigerator for up to 3 days.