Creamy Lemon Ricotta Spinach Pasta
This Lemon Ricotta Spinach Pasta combines the creamy richness of ricotta with the fresh zing of lemon and the wholesome goodness of spinach for a delightful Italian-inspired dish.
Equipment
- 1 Large pot for boiling pasta
- 1 Skillet for sautéing ingredients
- 1 zester
Ingredients
Main Ingredients
- 12 ounces pasta fettuccine or penne
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Juice and zest of 1 lemon
- 4 cups fresh spinach leaves
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
Preparation
- Wash and drain spinach leaves. Zest and juice the lemon, mince the garlic, and grate the Parmesan cheese.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve one cup of pasta water, then drain.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until golden and fragrant, about one minute.
- Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Add cooked pasta to the skillet along with ricotta cheese, lemon juice, and zest. Stir to combine, adding reserved pasta water as needed for creaminess.
- Season with salt and pepper to taste. Sprinkle grated Parmesan cheese over the pasta and stir to combine.
- Serve the pasta warm, garnished with additional lemon zest and Parmesan if desired.
Storage
- Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of water or milk to restore creaminess.
Notes
Pro Tips: Use fresh ricotta for the best flavor and texture. Ingredient Substitutions: Swap spinach with kale or arugula. How to Serve: Pair with a crisp white wine. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prep ingredients in advance for quicker assembly.