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Delicious Lemon Ricotta Pasta And Spinach

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This lemon ricotta pasta with spinach is creamy, fresh, and comforting without feeling heavy. Silky ricotta creates a smooth sauce while bright lemon and tender spinach add balance and flavor, making it a perfect quick weeknight meal.

Ingredients

  • 12 ounces pasta (penne, fettuccine, or spaghetti)
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups fresh spinach
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
  2. Reserve 1/4 cup of the pasta cooking water before draining.
  3. In a large skillet, heat olive oil over medium heat and sauté minced garlic for about 30 seconds until fragrant.
  4. Add fresh spinach and cook until wilted.
  5. In a bowl, mix ricotta, lemon zest, lemon juice, Parmesan cheese, salt, and black pepper until smooth.
  6. Add drained pasta to the skillet with spinach.
  7. Spoon the ricotta mixture over the pasta and toss gently, adding reserved pasta water as needed to create a creamy sauce.
  8. Stir until evenly coated and creamy. Adjust seasoning if needed.
  9. Serve warm with extra Parmesan if desired.

Notes

  • Add grilled chicken or shrimp for extra protein.
  • Sprinkle red pepper flakes for a touch of heat.
  • Stir in a small knob of butter for extra richness.
  • Use thawed and well-drained frozen spinach if fresh is unavailable.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of water or milk to keep the sauce creamy.

Nutrition

Find it online: https://recipesbyliza.com/delicious-lemon-ricotta-pasta-and-spinach/