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Lemon Ricotta Pasta with Spinach

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A delightful and comforting dish that combines creamy ricotta, fresh spinach, and a zing of lemon for a burst of flavor.

Ingredients

Scale
  • ½ lb (8 oz/220 grams) pasta (spaghetti, linguine, penne, fusilli)
  • 1 cup (9 oz/250 grams) whole-milk ricotta
  • 8 oz (230 grams) fresh baby spinach, washed
  • ⅓ 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

  1. Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente.
  2. Prepare the Sauce: While your pasta is cooking, heat a large skillet over medium heat and warm the olive oil. Add the grated garlic, sautéing until fragrant (about 30 seconds). Toss in the fresh spinach and a pinch of salt. Sauté for about 2-3 minutes until it wilts beautifully.
  3. Combine Pasta and Sauce: Once the pasta is cooked, reserve about a cup of the cooking water, then drain the rest. Add the drained pasta directly into the skillet with the spinach, along with the ricotta, lemon zest, and lemon juice.
  4. Finish and Serve: Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Once you’re happy with the sauce’s consistency, remove it from the heat and drizzle with extra olive oil for richness before serving.

Notes

For a lighter version, consider using part-skim ricotta or cottage cheese. Add grilled chicken or shrimp for added protein or include fresh herbs for extra flavor.

Nutrition

Keywords: lemon pasta, ricotta pasta, vegetarian pasta, comfort food, easy recipe

Find it online: https://sweetladle.com/lemon-ricotta-pasta-spinach/