Easy Lemon Ricotta Pasta & Spinach
A delightful dish featuring creamy lemon-ricotta sauce and fresh baby spinach, perfect for any occasion.
Ingredients
Pasta
- 1/2 lb 1/2 lb (8 oz/220 grams) pasta (spaghetti, linguine, penne, fusilli) Choose your favorite type of pasta.
Sauce Ingredients
- 1 cup 1 cup (9 oz/250 grams) whole-milk ricotta For a richer sauce.
- 1/3 cup 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve Can substitute with nutritional yeast for a vegan option.
- 1 1 unwaxed lemon, zest and juice Adds fresh citrus flavor.
- 1 Tbsp 1 Tbsp extra virgin olive oil, plus extra for drizzling Use high-quality olive oil for the best flavor.
- 1 clove 1 garlic clove, grated or pressed Enhances the sauce flavor.
- Salt and black pepper, to taste For seasoning.
Vegetables
- 8 oz 8 oz (230 grams) fresh baby spinach, washed Can substitute with thawed frozen spinach.
Serving Suggestions
- 3 3 lemon wedges, to serve (optional) For added zest when serving.
Instructions
Preparation
- Start by bringing a large pot of salted water to a rolling boil.
- Once boiling, add your pasta and cook it until it reaches an al dente texture, about 8-10 minutes.
Sauce Preparation
- While the pasta cooks, combine the ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice in a medium bowl. Season with salt and black pepper.
Finishing Touches
- During the last minute of pasta cooking time, add the baby spinach to the pot, stirring gently until it wilts.
- Drain the pasta and spinach, reserving about 1/2 cup of pasta water, then return to the pot.
- Pour the ricotta mixture over the pasta and gradually add reserved pasta water, stirring until creamy.
- Serve immediately, garnished with extra Parmesan, a drizzle of olive oil, and lemon wedges, if desired.
Notes
For a lighter version, substitute part of the ricotta with Greek yogurt. Add toasted pine nuts or walnuts for crunch, or fresh herbs for extra flavor.