Lemon Ricotta Pasta with Spinach
Lemon Ricotta Pasta with Spinach is a delightful dish that combines the creaminess of ricotta cheese with the fresh taste of lemon and the healthiness of spinach. This recipe is simple to make and perfect for a quick weeknight dinner or a special occasion. It brings together bright flavors and a comforting texture that everyone will enjoy.
Why Make This Recipe
Choosing Lemon Ricotta Pasta with Spinach is a great idea for several reasons. First, it is quick to prepare, taking less than 30 minutes from start to finish. Second, it is a nutritious option packed with fresh greens and protein from the ricotta cheese. Lastly, the bright lemon flavor adds a refreshing twist that can uplift any meal. This dish is not only satisfying but also versatile enough to suit various dietary preferences.
How to Make Lemon Ricotta Pasta with Spinach
Making Lemon Ricotta Pasta with Spinach is straightforward and enjoyable. Follow these steps to create a delicious meal in no time!
Ingredients
- 12 oz pasta (such as rigatoni or fettuccine)
- 1 tablespoon olive oil
- 3 cups fresh baby spinach
- 1 cup ricotta cheese
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Crushed red pepper flakes (optional)
Directions
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the spinach and sauté until wilted, about 2–3 minutes.
In a bowl, mix ricotta cheese, lemon zest, lemon juice, Parmesan, salt, and black pepper until smooth.
Add the drained pasta and ricotta mixture to the skillet with spinach. Toss well to coat, adding reserved pasta water a little at a time until creamy.
Serve warm, topped with extra Parmesan and red pepper flakes if desired.
How to Serve Lemon Ricotta Pasta with Spinach
Lemon Ricotta Pasta with Spinach is best served immediately while it’s warm and creamy. You can plate it in individual bowls and add a sprinkle of extra Parmesan on top. If you like some heat, feel free to add crushed red pepper flakes. Pair it with a simple side salad or some garlic bread for a complete meal.
How to Store Lemon Ricotta Pasta with Spinach
To store leftover Lemon Ricotta Pasta with Spinach, place it in an airtight container in the refrigerator. It should be good for about 3 days. When you’re ready to eat it again, simply reheat it in a skillet over low heat. You may want to add a splash of water or a little olive oil to help bring back its creamy texture.
Tips to Make Lemon Ricotta Pasta with Spinach
- Choose Fresh Ingredients: Use the freshest spinach and ricotta cheese for the best flavor.
- Adjust the Lemon: If you love lemon, feel free to add more juice or zest to enhance the brightness of the dish.
- Creaminess Factor: If you prefer a creamier pasta, use more reserved pasta water when mixing.
Variation
You can customize this recipe by adding cooked chicken or shrimp for added protein. You can also switch out spinach for other greens like kale or arugula, depending on your preference.
FAQs
Can I use whole wheat pasta?
Yes, you can use whole wheat pasta as a healthier option. It will still taste great with the lemon and ricotta!
Can I make this recipe vegetarian?
Yes, this recipe is vegetarian-friendly as it does not contain meat. You can add veggies or keep it simple with just spinach.
What can I use instead of ricotta cheese?
If you don’t have ricotta cheese, you can use cottage cheese or cream cheese as a substitute. Just blend them until smooth for the best results.
