Lemon Ricotta Pasta with Spinach is a delightful dish that combines creamy ricotta with the bright zing of lemon, creating a flavor profile that is both fresh and comforting. This recipe is easy to prepare and perfect for busy weekdays or special occasions. Whether you’re looking for a quick dinner or a meal to impress guests, this Lemon Ricotta Pasta with Spinach is sure to please.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 15 g
Carbohydrates: 55 g
Fat: 20 g
Fiber: 2 g
Sugar: 2 g
Sodium: 350 mg
Why Make Lemon Ricotta Pasta with Spinach
There are so many reasons to love Lemon Ricotta Pasta with Spinach. This dish is not only rich in flavor but also packed with nutrients. Spinach is a powerhouse of vitamins, while ricotta brings a dose of protein and creaminess. Plus, the recipe is highly customizable! Whether you want to add more vegetables, change up the type of pasta, or spice things up, the options are endless.
How to Make Lemon Ricotta Pasta with Spinach Step by Step
Ingredients
- 12 oz (340 g) pasta (spaghetti, fettuccine, or penne)
- 1 cup (250 g) ricotta cheese
- 1/2 cup (120 ml) reserved pasta water
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 4 cups (120 g) fresh spinach leaves
- Zest and juice of 1 large lemon
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: crushed red pepper flakes, for garnish
Directions
Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add spinach and cook until wilted, about 2 minutes. Lower heat and stir in ricotta, lemon zest, and lemon juice. Gradually add reserved pasta water to create a creamy sauce. Toss the cooked pasta in the sauce until evenly coated. Add Parmesan cheese and season with salt and pepper. Serve immediately, topped with extra lemon zest, Parmesan, and crushed red pepper flakes if desired.
How to Serve Lemon Ricotta Pasta with Spinach
Consider serving Lemon Ricotta Pasta with Spinach with a light side salad dressed in balsamic vinaigrette for a refreshing contrast. Garlic bread is another excellent pairing, allowing you to soak up the delicious sauce. For added crunch, complement the dish with roasted or grilled vegetables.
How to Store Lemon Ricotta Pasta with Spinach
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or olive oil to bring back the creaminess. While freezing is possible, it may alter the texture of the ricotta, so it’s best enjoyed fresh.
Expert Tips for Cooking Lemon Ricotta Pasta with Spinach
- Make sure to reserve the pasta water; it helps to create a silky sauce.
- Don’t overcook the spinach; it should remain vibrant and fresh.
- For extra zing, consider adding more lemon juice or zest.
- Feel free to substitute with your favorite pasta shape.
- Top with extra cheese and herbs to enhance flavor and presentation.
Delicious Variations of Lemon Ricotta Pasta with Spinach
For a spicy kick, add crushed red pepper flakes to the sauce. If you prefer a herbed version, mix in fresh basil or parsley for an aromatic twist. For a citrus burst, try incorporating orange zest alongside the lemon for a vibrant flavor variation.
Conclusion
Lemon Ricotta Pasta with Spinach is a dish bursting with flavor and easy to prepare. With its creamy texture and zesty notes, it’s a wonderful option for any meal. Give this recipe a try and enjoy the delicious blend of flavors that come together so effortlessly.
Lemon Ricotta Pasta with Spinach
Ingredients
Pasta and Cheese
- 12 oz 12 oz pasta (spaghetti, fettuccine, or penne)
- 1 cup 1 cup ricotta cheese
- 1/2 cup 1/2 cup grated Parmesan cheese
Vegetables and Flavorings
- 4 cups 4 cups fresh spinach leaves
- 2 cloves 2 cloves garlic, minced
- Zest and juice of 1 large Zest and juice of 1 large lemon
Cooking Essentials
- 1/2 cup 1/2 cup reserved pasta water Reserve before draining pasta
- 2 tbsp 2 tbsp olive oil
- Salt and black pepper, to taste
- Optional: crushed red pepper flakes, for garnish
Instructions
Cooking the Pasta
- Cook pasta in salted boiling water according to package directions until al dente.
- Reserve 1/2 cup pasta water before draining.
Making the Sauce
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add spinach and cook until wilted, about 2 minutes.
- Lower heat and stir in ricotta, lemon zest, and lemon juice.
- Gradually add reserved pasta water to create a creamy sauce.
Combining
- Toss the cooked pasta in the sauce until evenly coated.
- Add Parmesan cheese and season with salt and pepper.
Serving
- Serve immediately, topped with extra lemon zest, Parmesan, and crushed red pepper flakes if desired.
