Description
A quick and creamy lemon ricotta pasta with fresh spinach, perfectly balanced with bright citrus flavors and tender greens. Ready in just 25 minutes, this easy vegetarian dish is ideal for a healthy weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz pasta (such as spaghetti or penne)
Ricotta Mixture
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
Vegetables and Seasoning
- 2 cups fresh spinach leaves
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Garnish
- Grated Parmesan cheese, for serving
- Fresh basil leaves, thinly sliced (optional), for garnish
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining the pasta.
- Prepare Ricotta Mixture: In a large bowl, combine the ricotta cheese with lemon zest and lemon juice. Mix thoroughly until smooth and well combined.
- Sauté Spinach and Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add fresh spinach leaves and cook for another 1-2 minutes until the spinach is wilted.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sautéed spinach and garlic. Toss gently to mix the ingredients evenly.
- Add Ricotta Mixture: Add the lemon ricotta mixture to the pasta and spinach in the skillet. Toss gently until the pasta is evenly coated with the creamy sauce. If the sauce is too thick, gradually add reserved pasta cooking water a little at a time to loosen it to your desired consistency.
- Season and Serve: Season with salt and pepper to taste. Serve the pasta immediately, garnished with grated Parmesan cheese and fresh basil slices, if desired.
Notes
- Reserve pasta water helps to loosen and create a silky sauce with the ricotta.
- Use freshly grated Parmesan cheese for best flavor and texture.
- For a vegan variation, substitute ricotta with cashew cream and omit Parmesan cheese.
- Fresh lemon zest adds a bright citrus aroma that enhances the dish.
- Spinach can be substituted with baby kale or arugula for different greens flavor profiles.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
