Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts
A vibrant dish combining creamy ricotta, fresh spinach, and zesty lemon, topped with crunchy toasted pine nuts. Perfect for family gatherings!
Ingredients
Main Ingredients
- 8 ounces spaghetti or fettuccine
- 1 cup ricotta cheese
- 4 cups fresh spinach leaves
- 1 lemon zest from 1 lemon
- 2 tablespoons lemon juice
- 1/3 cup toasted pine nuts
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
- optional Parmesan cheese for serving
Instructions
Cooking the Pasta
- Bring a pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Reserve about 1 cup of pasta water before draining.
Sautéing the Spinach
- In a large skillet, heat the olive oil over medium heat.
- Add fresh spinach and sauté until wilted (about 2-3 minutes).
Combining Ingredients
- Once the pasta is drained, add it to the skillet with the spinach.
- Incorporate the ricotta cheese, lemon juice, lemon zest, salt, and black pepper into the pasta.
- Mix well and add reserved pasta water a little at a time until you reach your desired creaminess.
Toasting the Pine Nuts
- In a separate dry skillet over medium heat, toast the pine nuts until golden brown (about 3-5 minutes). Watch closely, as they burn easily!
Serving the Dish
- Plate the pasta and top it with toasted pine nuts.
- Optionally, sprinkle with Parmesan cheese before serving.
Notes
If you need to make this dish Halal-friendly, opt for Halal-certified cheese and nuts. Feta can also be a fun substitute for ricotta if you're looking for a stronger flavor. Be careful not to overcook the spinach; it should be vibrant green and just wilted. Leftovers keep well in the refrigerator for up to 3 days, and can be frozen for about 1 month. Reheat gently on the stove.