Lemon Ricotta Pasta with Spinach
This Lemon Ricotta Pasta with Spinach is a light and refreshing dish perfect for a quick weeknight dinner or a special occasion. The creamy ricotta combined with citrusy lemon zest and fresh spinach creates a delightful flavor that will please everyone at the table.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 whisk or fork
- 1 measuring cups and spoons
- 1 serving bowl
Ingredients
- 12 oz pasta such as spaghetti or fettuccine
- 1 cup ricotta cheese
- 2 cups fresh spinach packed
- 1 lemon juice and zest
- 2 tablespoons olive oil
- 2 cloves garlic minced
- to taste salt
- to taste black pepper
- for serving grated Parmesan cheese optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, then reserve 1 cup of pasta water and drain the rest.
- In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- In a mixing bowl, combine the ricotta cheese, lemon juice, and lemon zest. Add salt and black pepper to taste, then mix well until smooth.
- Add the cooked pasta to the skillet with spinach. Pour the ricotta mixture over the pasta and toss to combine. If the pasta seems dry, add some reserved pasta water, a little at a time, until the desired consistency is reached.
- Taste and adjust seasoning if necessary. Serve immediately with a sprinkle of grated Parmesan cheese on top if desired.
Notes
You can adjust the amount of lemon zest and juice to suit your taste preference.
Feel free to add additional vegetables such as cherry tomatoes or peas for extra flavor and nutrition.
This dish can be served warm or at room temperature. Enjoy!