Description
A zesty and refreshing pasta dish, featuring a creamy lemon ricotta sauce paired with tender spinach. The citrusy brightness of lemon perfectly balances the rich ricotta, creating a light and flavorful meal.
Ingredients
For the Lemon Ricotta Pasta with Spinach:
- 12 oz (340g) pasta (penne, spaghetti, or your choice)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach (about 4 oz)
- 1 cup ricotta cheese (preferably whole milk or part-skim)
- 1 tablespoon lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: Red pepper flakes, for heat
- Optional: Fresh basil or parsley for garnish
Instructions
Start by bringing a large pot of salted water to a boil. Add the pasta and cook it according to the package directions until al dente, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking together. Once the pasta is cooked, drain it, reserving about 1/2 cup of pasta water for the sauce. Set aside the drained pasta.
While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the minced garlic to the pan and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Add the fresh spinach to the pan and sauté, stirring frequently, until the spinach wilts, about 3-4 minutes. The spinach will shrink down significantly, so don’t worry if it seems like a lot of greens at first. Once the spinach is wilted, remove the pan from heat and set it aside.
In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, and Parmesan cheese. Stir until the mixture is smooth and well combined. Season the sauce with salt and pepper to taste. If you like a little heat, add a pinch of red pepper flakes for an extra kick.
Add the drained pasta to the pan with the sautéed spinach and garlic. Toss the pasta and spinach together until the spinach is evenly distributed. Slowly add the ricotta sauce to the pasta, stirring gently to combine everything. If the sauce seems too thick, add a small amount of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Once the pasta is coated in the creamy lemon ricotta sauce, give everything a final toss to ensure the sauce is evenly distributed. Serve the pasta immediately, garnished with fresh basil or parsley if desired. A light sprinkle of extra Parmesan cheese can also enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 15-18g
- Carbohydrates: 55-60g
- Protein: 12-14g