Blog Post Title: Zesty Lemon Ricotta Pasta & Spinach
If you’re in the mood for a light and refreshing pasta dish that still packs a creamy punch, this Lemon Ricotta Pasta & Spinach is the perfect choice. With a bright lemony flavor balanced by the richness of ricotta and Parmesan cheese, this dish is both satisfying and easy to whip up. Best of all, it comes together in just 20 minutes, making it an ideal weeknight dinner or a quick lunch.
Ingredients:
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli, or your choice)
- 1 cup (9oz/250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, to serve (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Directions:
- Cook the Pasta:
In a large pot of boiling salted water, cook the pasta according to the package directions until al dente. While the pasta is cooking, prepare the ricotta sauce. - Prepare the Ricotta Sauce:
In a medium bowl, combine the ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice. Season with 1/4 teaspoon of salt and a good pinch of black pepper. Stir until well combined, then taste and adjust the seasoning if needed. - Add Spinach to the Pasta:
In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water, then add the spinach to the pot. Stir well to submerge the leaves in water. - Combine Pasta and Sauce:
After 1 minute, drain the pasta and spinach, then return them to the same pot. Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, adding more cooking water as needed to achieve a smooth and creamy texture. - Serve:
Serve the pasta immediately, garnished with extra grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired. Enjoy!
Quick Tips:
- Choosing the Pasta: This recipe works well with various types of pasta, so feel free to use your favorite. The sauce clings beautifully to long noodles like spaghetti or linguine, but it’s equally delicious with shapes like penne or fusilli.
- Make it Your Own: Add some grilled chicken or shrimp for extra protein, or toss in some cherry tomatoes for a burst of color and flavor.
- Storing Leftovers: This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to loosen the sauce.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 430 kcal per serving
- Servings: 4
This Lemon Ricotta Pasta & Spinach is a delightful way to bring some zest to your dinner table. With its fresh ingredients and creamy texture, it’s sure to become a favorite in your recipe rotation. Give it a try, and let the bright flavors of lemon and ricotta bring a little sunshine to your meal!
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LEMON RICOTTA PASTA & SPINACH
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
1 cup (9oz/250 grams) whole-milk ricotta
8 oz (230 grams) fresh baby spinach, washed
1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
1 unwaxed lemon, zest and juice
3 lemon wedges, to serve (optional)
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
salt and black pepper, to taste
Instructions
In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
In a medium bowl, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and juice. Season with 1/4 tsp of salt and a good pinch of pepper. Stir until well combined, taste, and make sure you’re happy with the seasoning.
In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water, then add spinach to the pot. Stir well and push the leaves down to submerge them in water.
After 1 minute, drain and return pasta and spinach to the same pot.
Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed for a smooth and creamy texture.
Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 430 Kcal