Lemon Ricotta Pasta with Spinach
This delicious Lemon Ricotta Pasta with Spinach is a fresh and light dish that's perfect for any weeknight dinner. The creamy ricotta combined with the zesty lemon and nutritious spinach makes for a delightful meal that is both satisfying and wholesome.
Equipment
- 1 large pot
- 1 strainer
- 1 mixing bowl
- 1 wooden spoon
- 1 zester
- 1 grater
- 4 serving bowls
Ingredients
- 12 ounces pasta like spaghetti or fettuccine.
- 1 cup ricotta cheese
- 1 cup fresh spinach chopped.
- 1 lemon lemon zested and juiced.
- 2 tablespoons olive oil
- 2 cloves garlic minced.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- to taste fresh basil optional for garnish.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, olive oil, minced garlic, salt, and black pepper. Mix well until smooth.
- Add the drained pasta to the ricotta mixture, along with the reserved pasta water a little at a time until you reach your desired sauce consistency.
- Fold in the chopped spinach and grated Parmesan cheese, mixing gently until the spinach wilts slightly.
- Taste and adjust seasoning if necessary before serving.
- Divide the pasta among serving bowls and garnish with fresh basil if desired.
Notes
For a lighter option, you can substitute half of the ricotta with Greek yogurt.
If you prefer a protein boost, add cooked chicken or shrimp to the pasta.
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently, adding a splash of water if necessary to loosen the sauce.