Lemon Ricotta Pasta with Arugula and Spinach
Discover a refreshing Italian-inspired dish with creamy ricotta, lemon zest, and fresh greens.
Equipment
- 1 pot for boiling pasta
- 1 Mixing Bowl for sauce
- 1 Colander for draining pasta
Ingredients
Pasta and Greens
- 12 oz fettuccine or linguine
- 2 cups fresh arugula
- 2 cups fresh spinach
Ricotta Sauce
- 1 cup ricotta cheese
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a mixing bowl, combine ricotta cheese, lemon juice, lemon zest, and olive oil. Whisk until smooth, adding reserved pasta water as needed for desired consistency.
- Season the ricotta sauce with salt and black pepper to taste, ensuring a balanced flavor.
- Toss the drained pasta with the ricotta sauce, ensuring each strand is well coated. Add arugula and spinach, stirring gently to incorporate.
Serving
- Sprinkle Parmesan cheese over the pasta and garnish with additional lemon zest if desired. Serve immediately with a side of crusty bread.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to refresh the sauce.
Notes
Pro Tips: Use fresh lemon juice and zest for maximum flavor impact.
Ingredient Substitutions: For a vegan version, use dairy-free ricotta and nutritional yeast.
How to Serve: Pair with a side salad or roasted vegetables for a complete meal.
Storage & Freshness: Best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Make-Ahead Tips: Prep the ricotta sauce a day in advance and refrigerate until ready to use.
Ingredient Substitutions: For a vegan version, use dairy-free ricotta and nutritional yeast.
How to Serve: Pair with a side salad or roasted vegetables for a complete meal.
Storage & Freshness: Best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Make-Ahead Tips: Prep the ricotta sauce a day in advance and refrigerate until ready to use.