Easy Lemon Ricotta Pasta & Spinach
A delightful dish combining creamy ricotta, zesty lemon, and vibrant spinach for a quick and satisfying meal.
Ingredients
Pasta and Spinach
- 8 oz 1/2 lb (8 oz) pasta (spaghetti, linguine, penne, fusilli) Choose your favorite variety.
- 230 grams 8 oz (230 grams) fresh baby spinach Adds color and nutrients.
Ricotta Sauce
- 250 grams 1 cup (9 oz) whole-milk ricotta Provides a luscious base for the sauce.
- 35 grams 1/3 cup (35 grams) grated Parmesan cheese Adds savory depth.
- 1 Tbsp 1 Tbsp extra virgin olive oil Boosts flavor when drizzled at the end.
- 1 clove 1 garlic clove (grated or pressed) Infuses gentle garlic aroma.
- 1 unwaxed lemon 1 unwaxed lemon (zest and juice) Adds brightness and aromatic fragrance.
- to taste Salt and black pepper Essential for seasoning.
- a pinch Optional: a pinch of red pepper flakes For warmth and spice.
Garnishes
- 3 3 lemon wedges (for serving, optional) Can brighten each plate.
Instructions
Cooking Pasta
- In a large pot of boiling salted water, cook the pasta until al dente, following the package instructions.
Preparing Sauce
- While the pasta cooks, mix ricotta, olive oil, Parmesan cheese, grated garlic, lemon zest, and lemon juice in a medium bowl.
- Season the mixture with salt and pepper to taste.
Adding Spinach
- When the pasta is almost done cooking, add the spinach in the last minute, gently stirring to wilt it.
Combining
- Drain the pasta and spinach, reserving about 1/2 cup of the pasta water.
- Return the hot pasta and spinach to the pot and add the ricotta sauce and reserved pasta water.
- Stir well to achieve a creamy texture.
- Add more pasta water if it’s too thick.
Serving
- Garnish with extra Parmesan, a drizzle of olive oil, and lemon wedges.
- Sprinkle with red pepper flakes if desired.
Notes
Use high-quality ingredients, especially olive oil and Parmesan, for the best flavor. Consider adding toasted pine nuts or walnuts for texture, and fresh herbs like basil or parsley for brightness.