Lemon Ricotta Pasta with Spinach
A delightful blend of creamy ricotta cheese, fresh spinach, and bright lemon flavors, perfect for busy weeknights or relaxed weekends.
Ingredients
Main Ingredients
- 12 oz pasta Use long noodles like spaghetti or fettuccine for best results.
- 1 cup ricotta cheese Use fresh ricotta for the best flavor.
- 1 whole lemon (zest and juice) Adjust the lemon according to your taste.
- 2 cups fresh spinach Opt for fresh spinach rather than frozen.
- 3 tablespoons olive oil Extra virgin olive oil preferred.
- 2 cloves garlic (minced)
- to taste sprinkle salt and pepper Adjust seasoning to preference.
- ¼ cup reserved pasta water Essential for adjusting sauce consistency.
- optional to serve Parmesan cheese Grated for serving.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ¼ cup of pasta water before draining.
- In a bowl, whisk together ricotta cheese, olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper to create the sauce.
- In a large skillet over medium heat, add a tablespoon of olive oil. When heated, toss in spinach and sauté until wilted.
Combining and Serving
- Add the drained pasta and wilted spinach to the skillet with the ricotta sauce. Toss gently until everything is evenly coated.
- If the pasta looks too thick, gradually stir in the reserved pasta water until the desired consistency is achieved.
- Plate the pasta and, if desired, top with freshly grated Parmesan cheese. Enjoy warm!
Notes
For added flavor, consider garnishing with lemon zest or cracked black pepper. Serve with a crisp green salad and warm crusty bread.