Quick Lemon Ricotta Pasta
A delightful dish combining creamy ricotta with zesty lemon and fresh spinach, ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- ½ lb (8oz/220 grams) Pasta of your choice (spaghetti, linguine, penne, fusilli)
- 1 cup (9oz/250 grams) whole-milk Ricotta
- 8 oz (230 grams) fresh baby Spinach, washed
- ⅓ cup (35 grams) grated Parmesan Cheese
- 1 unwaxed Lemon, for juice and zest
- 1 tablespoon extra virgin Olive Oil
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
- 3 Lemon wedges, for serving (optional)
Instructions
- Bring salted water to a boil in a large pot. Add your pasta and cook according to the package directions until al dente.
- Combine ricotta, olive oil, Parmesan cheese, grated garlic, lemon zest, and lemon juice in a medium bowl. Season with ¼ teaspoon of salt and a pinch of pepper. Mix until well combined.
- Add the spinach to the pot during the last minute of cooking the pasta, stirring to submerge the leaves.
- Drain the pasta and spinach, returning them to the pot. Add the ricotta sauce and a portion of the reserved pasta water. Stir until smooth and creamy.
- Serve immediately, garnished with extra Parmesan cheese, a drizzle of olive oil, and lemon wedges, if desired.
Notes
Use fresh ingredients for the best flavor. Adjust seasoning as needed.
Find it online: https://easytocooknow.com/quick-lemon-ricotta-pasta/