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Lemon Ricotta Pasta with Spinach Recipe

Lemon Ricotta Pasta with Spinach Recipe
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★★★★★

5.1 from 27 reviews

A bright and creamy Lemon Ricotta Pasta with fresh spinach, combining tangy lemon zest and juice with rich ricotta cheese for a light yet satisfying meal. This dish is easy to prepare, perfect for a quick weeknight dinner, and offers a delicious vegetarian option packed with flavor and nutrients.

Ingredients

Scale

Pasta

  • 12 oz (340 g) pasta (spaghetti or your preferred type)

Sauce and Vegetables

  • 1 cup (250 g) ricotta cheese
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 cups (60 g) fresh spinach, roughly chopped
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste

Garnish

  • Grated Parmesan cheese (optional, for garnish)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
  2. Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, taking care not to brown it.
  3. Wilt the Spinach: Add the roughly chopped spinach to the skillet and sauté for 2-3 minutes until it wilts. Remove the skillet from heat to prevent overcooking.
  4. Prepare Ricotta Mixture: In a separate bowl, whisk together the ricotta cheese, lemon zest, lemon juice, salt, and black pepper until the mixture is smooth and well combined.
  5. Combine and Toss: Add the drained pasta back to the skillet with the spinach. Pour the ricotta mixture over the pasta and toss everything together. Gradually add reserved pasta water as needed to achieve a creamy sauce with your desired consistency.
  6. Serve: Plate the pasta immediately and garnish with grated Parmesan cheese if desired. Enjoy while warm for the best texture and taste.

Notes

  • Use freshly grated lemon zest for the most vibrant flavor.
  • Reserve pasta water is key to adjusting the sauce consistency; add gradually.
  • Spinach can be substituted with kale or arugula for variation.
  • For a vegan version, use plant-based ricotta and omit Parmesan garnish.
  • Leftovers can be stored in the refrigerator for up to 2 days; reheat gently with a splash of water or broth.

Nutrition

Keywords: lemon ricotta pasta, spinach pasta recipe, easy vegetarian pasta, creamy pasta, lemon pasta sauce

Find it online: https://bakedbylisa.com/lemon-ricotta-pasta-with-spinach-recipe/