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Lemon Ricotta Pasta with Spinach

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A light and creamy pasta dish with ricotta cheese, fresh spinach, and a tangy lemon sauce. Perfect for a quick and flavorful meal.

Ingredients

  • 12 oz pasta (spaghetti, penne, or your choice)
  • 1 cup ricotta cheese
  • 2 cups fresh spinach (roughly chopped)
  • 1 lemon (zested and juiced)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional for extra flavor)
  • Fresh basil (for garnish, optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, usually about 9-11 minutes. Drain, reserving a cup of pasta water for later.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
  4. In a large mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice. Stir until smooth and creamy.
  5. Once the pasta is drained, add it directly into the skillet with the spinach and garlic mixture. Toss to combine.
  6. Add the ricotta mixture to the pasta and toss gently. If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is achieved.
  7. Season with salt and pepper to taste. Sprinkle Parmesan cheese on top if desired.
  8. Serve warm, garnished with fresh basil if desired.

Notes

  • You can add grilled chicken or sautéed shrimp for extra protein.
  • Swap spinach for other greens like kale or arugula.
  • For a vegan version, use dairy-free ricotta and vegan Parmesan.
  • Add fresh herbs like thyme, rosemary, or parsley for additional flavor.
  • Store leftovers in the fridge for up to 3 days. Reheat in a skillet with olive oil or water.

Nutrition

Find it online: https://deliciousyum.com/lemon-ricotta-pasta-with-spinach/