Description
Lemon Ricotta Pasta with Spinach is a quick and creamy dish that perfectly blends the tanginess of lemon, the creaminess of ricotta, and the vibrant flavor of spinach. It’s an ideal meal for busy weeknights or when you’re craving a comforting vegetarian option. With just 15 minutes of preparation, this recipe is both simple and elegant.
Ingredients
Units
Scale
- 12 oz pasta (spaghetti or fettuccine recommended)
- 1 cup ricotta cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tbsp olive oil
- Optional: Fresh basil or parsley for garnish
Instructions
- Cook the Pasta:
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente.
- Reserve 1 cup of pasta water before draining.
- Prepare Ricotta Mixture:
- In a large bowl, mix ricotta cheese, lemon zest, and lemon juice until smooth.
- Sauté Spinach:
- Heat olive oil in a large skillet over medium heat.
- Add the spinach and sauté until wilted, about 2 minutes.
- Combine Ingredients:
- Add the drained pasta to the skillet with spinach.
- Pour the ricotta and lemon mixture over the pasta, stirring to combine.
- Gradually add reserved pasta water as needed to create a creamy sauce.
- Finish with Seasonings:
- Stir in Parmesan cheese, salt, and black pepper.
- Toss until evenly coated and creamy.
- Serve:
- Garnish with fresh basil or parsley if desired.
- Serve hot.
- Prep Time: 5 minutes
- Cook Time: 10 minutes