Lemon Ricotta Pasta with Spinach
Ingredients:
1/2 lb 8 oz / 220 grams pasta of choice spaghetti, linguine, penne, fusilli
1 cup 9 oz / 250 grams whole-milk ricotta
8 oz 230 grams fresh baby spinach, washed
1/3 cup 35 grams grated Parmesan cheese, plus extra for serving
Zest and juice of 1 unwaxed lemon
3 lemon wedges, for serving optional
1 tablespoon extra virgin olive oil, plus more for drizzling
1 garlic clove, grated or pressed
Salt and black pepper, to taste
Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. While the pasta cooks, prepare the ricotta sauce.
Make the Ricotta Sauce: In a medium bowl, combine the ricotta, olive oil, Parmesan, garlic, lemon zest, and lemon juice. Season with 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust seasoning as needed.
Add Spinach: When the pasta is almost done, save 1/2 cup of pasta cooking water, then add the spinach to the pot. Stir and submerge the leaves in the water for about a minute, just until wilted.
Combine with Sauce: Drain the pasta and spinach, then return them to the pot. Add the ricotta sauce and some of the reserved pasta water, stirring until the pasta is evenly coated. Add more cooking water if needed for a smooth, creamy texture.
Serve: Serve immediately, topped with extra grated Parmesan, a drizzle of olive oil, and lemon wedges if desired. For a bit of heat, sprinkle with red pepper flakes. Enjoy this bright and creamy pasta!
Nutritional Information:
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Servings: 4
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