Lemon Ricotta Pasta with Spinach
A creamy, zesty pasta dish featuring velvety ricotta and fresh spinach, perfect for quick weeknight dinners.
Ingredients
Pasta Ingredients
- 8 ounces pasta (spaghetti, fettuccine, or penne)
Ricotta & Spinach Ingredients
- 1 cup ricotta cheese
- 1 zest and juice of 1 lemon
- 2 cups fresh spinach, roughly chopped
Cooking Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
Cooking the Pasta
- Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the remaining water and set the pasta aside.
Sautéing Spinach and Garlic
- Heat the olive oil over medium heat in a large skillet. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the chopped spinach to the skillet and sauté until wilted, approximately 3-4 minutes.
Combining Ingredients
- In the skillet with the sautéed spinach, add the cooked pasta along with ricotta cheese, lemon juice, lemon zest, and half of the reserved pasta water.
- Stir everything together until well combined. If the pasta seems dry, add more reserved pasta water until it reaches your desired creamy consistency.
Seasoning and Serving
- Season the pasta with salt and pepper to taste, and give it one final stir to ensure everything is well mixed.
- Plate the pasta. If desired, sprinkle with grated Parmesan cheese for extra flavor.
Notes
For perfecting the dish, adjust the consistency with reserved pasta water, try different greens, or add protein like grilled chicken or chickpeas. Store leftovers in an airtight container for 2-3 days, reheating gently.