Description
A creamy, zesty, and vibrant pasta dish featuring ricotta, fresh spinach, and lemon. Quick to make, irresistibly fresh, and perfect for any night of the week.
Ingredients
- Pasta: 12 ounces of linguine or spaghetti
- Ricotta Cheese: 1 cup of whole milk ricotta
- Fresh Spinach: 4 cups, loosely packed
- Lemon Zest: From 1 large lemon
- Lemon Juice: 2 tablespoons
- Garlic: 2 cloves, minced
- Olive Oil: 2 tablespoons
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Parmesan Cheese (optional): 1/4 cup, grated
Instructions
- Preheat Your Equipment: Set a large pot of salted water to boil and prepare a sauté pan.
- Combine Ingredients: In a mixing bowl, combine ricotta, lemon zest, lemon juice, salt, pepper, and 1 tablespoon olive oil.
- Prepare Your Cooking Vessel: Cook pasta until al dente, reserve 1/2 cup pasta water, then drain.
- Assemble the Dish: In sauté pan, heat remaining olive oil, sauté garlic, then wilt spinach.
- Cook to Perfection: Add pasta and ricotta mixture, toss with reserved water to desired creaminess.
- Finishing Touches: Adjust seasoning and add Parmesan if desired.
- Serve and Enjoy: Plate immediately and garnish with black pepper and zest.
Notes
- Use whole milk ricotta for best creaminess.
- Zest lemon before juicing to maximize flavor.
- Reserve pasta water to loosen sauce perfectly.
- Don’t overcook spinach to keep its color and texture vibrant.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 2g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 25mg
Keywords: lemon ricotta pasta, spinach pasta, vegetarian pasta, quick dinner, creamy pasta