Creamy Lemon Ricotta Pasta with Spinach: A Light and Fresh Dish

This Creamy Lemon Ricotta Pasta is a quick and easy dish that’s packed with flavor. The combination of creamy ricotta cheese, tangy lemon, and fresh spinach creates a light and refreshing meal that’s perfect for any night of the week.

Ingredients:

• 1/2 lb (8 oz / 220 grams) pasta of your choice (spaghetti, linguine, penne, fusilli, etc.)
• 1 cup (9 oz / 250 grams) whole-milk ricotta cheese
• 8 oz (230 grams) fresh baby spinach
• 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
• Zest and juice of 1 unwaxed lemon
• 3 lemon wedges, for serving (optional)
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 1 garlic clove, grated or pressed
• Salt and black pepper to taste

Instructions:

1. Cook the Pasta: Cook the pasta in a large pot of salted boiling water according to package directions. Drain, reserving 1/2 cup of the pasta water.
2. Blanch the Spinach: Add the spinach to the pot of boiling water and cook for about 1 minute, or until wilted. Drain.
3. Make the Sauce: In a medium bowl, combine the ricotta cheese, olive oil, Parmesan cheese, lemon zest, lemon juice, garlic, salt, and pepper. Mix well.
4. Combine: Add the cooked pasta and spinach to the ricotta mixture. Toss to coat evenly, adding the reserved pasta water as needed to achieve your desired consistency.
5. Serve: Serve immediately, topped with additional Parmesan cheese, a drizzle of olive oil, and lemon wedges, if desired.

Creamy Lemon Ricotta Pasta with Spinach: A Light and Fresh Dish

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Ingredients

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• 1/2 lb (8 oz / 220 grams) pasta of your choice (spaghetti, linguine, penne, fusilli, etc.)
• 1 cup (9 oz / 250 grams) whole-milk ricotta cheese
• 8 oz (230 grams) fresh baby spinach
• 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
• Zest and juice of 1 unwaxed lemon
• 3 lemon wedges, for serving (optional)
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 1 garlic clove, grated or pressed
• Salt and black pepper to taste

Instructions

1. Cook the Pasta: Cook the pasta in a large pot of salted boiling water according to package directions. Drain, reserving 1/2 cup of the pasta water.
2. Blanch the Spinach: Add the spinach to the pot of boiling water and cook for about 1 minute, or until wilted. Drain.
3. Make the Sauce: In a medium bowl, combine the ricotta cheese, olive oil, Parmesan cheese, lemon zest, lemon juice, garlic, salt, and pepper. Mix well.
4. Combine: Add the cooked pasta and spinach to the ricotta mixture. Toss to coat evenly, adding the reserved pasta water as needed to achieve your desired consistency.
5. Serve: Serve immediately, topped with additional Parmesan cheese, a drizzle of olive oil, and lemon wedges, if desired.

Prep Time: 10 minutes | Cook Time: 10-15 minutes | Total Time: 20-25 minutes

• Author: Olivia Chen

Prep Time: 10 minutes | Cook Time: 10-15 minutes | Total Time: 20-25 minutes

FAQ:

• Can I use a different type of cheese? Yes, you can use goat cheese or cream cheese.
• Can I add other vegetables? Yes, you can add other vegetables like mushrooms, tomatoes, or broccoli.
• Can I make this dish ahead of time? You can cook the pasta and spinach ahead of time, but it’s best to assemble the dish just before serving.

Conclusion:

This Creamy Lemon Ricotta Pasta is a delicious and easy-to-make dish that’s perfect for any occasion. It’s a great way to use up fresh spinach and is a healthy and satisfying meal.