Description
Lemon Ricotta Pasta with Spinach is a light and refreshing dish that combines creamy ricotta cheese with zesty lemon and fresh spinach, creating a delightful symphony of flavors.
Ingredients
Scale
- 12 ounces pasta (fettuccine or spaghetti)
- 1 cup ricotta cheese (whole-milk)
- 1 lemon (zest and juice)
- 2 cups fresh spinach (baby spinach preferred)
- 2 tablespoons olive oil (extra virgin)
- 2 garlic cloves (minced)
- Salt and pepper (to taste)
- 1/2 cup grated Parmesan cheese (freshly grated)
- Fresh basil leaves (for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente.
- While the pasta cooks, sauté the minced garlic in olive oil in a large skillet over medium heat until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- In a bowl, combine the ricotta cheese, lemon zest, and lemon juice, mixing until smooth.
- Drain the pasta, reserving some pasta water, and add it to the skillet with the spinach.
- Pour the ricotta mixture over the pasta and toss gently to combine, adding reserved pasta water as needed for creaminess.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve garnished with fresh basil leaves and additional Parmesan if desired.
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overcook the pasta; it should be al dente.
- Reserve pasta water to adjust the sauce consistency.
- Feel free to add proteins or other vegetables for customization.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 grams
- Sodium: 300 mg
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 18 grams
- Cholesterol: 30 mg
Keywords: Lemon Ricotta Pasta, Spinach Pasta, Italian Pasta Recipe, Vegetarian Pasta