Lemon Ricotta Pasta Spinach (Printable Version)
Bright pasta dish with ricotta, lemon zest, and tender spinach for a creamy, fresh flavor.
# Ingredients Required:
→ Pasta
01 -
225 grams dry pasta (spaghetti, linguine, penne, or fusilli)
→ Dairy
02 -
240 grams whole-milk ricotta cheese
03 -
35 grams grated Parmesan cheese
→ Produce
04 -
225 grams fresh baby spinach, washed
05 -
1 unwaxed lemon, zest and juice
06 -
1 garlic clove, grated or pressed
→ Pantry
07 -
15 milliliters extra virgin olive oil
08 -
Salt to taste
09 -
Black pepper to taste
# Guide to Cooking:
01 -
Boil salted water in a large pot and cook pasta according to package instructions until al dente.
02 -
In a medium bowl, mix ricotta, olive oil, Parmesan, garlic, lemon zest, and juice. Season with 1/4 teaspoon salt and a pinch of black pepper. Stir until smooth and adjust seasoning to taste.
03 -
In the last minute of pasta cooking, reserve 120 milliliters of the pasta water, then add spinach to the pot. Stir and submerge leaves in water to wilt for 1 minute.
04 -
Drain pasta and spinach, return them to the pot. Add ricotta sauce and some reserved pasta water. Stir to coat pasta evenly and create a creamy texture, adding more water if necessary.
05 -
Plate immediately, garnish with additional grated or shaved Parmesan, a drizzle of olive oil, and lemon wedges if desired.
# Extra Suggestions:
01 -
Reserve pasta water to achieve a creamy sauce consistency. Adjust seasoning, especially lemon, to taste. Optional: add red pepper flakes for a spicy kick.