Why Make This Recipe
Lemon Ricotta Pasta with Spinach is a delightful dish that combines creamy ricotta with fresh spinach and a bright lemon flavor. It’s quick to prepare and makes a perfect meal for busy weeknights or special occasions. This recipe is not only simple but also healthy, providing a delicious way to enjoy vegetables along with your pasta.
How to Make Lemon Ricotta Pasta with Spinach
Ingredients
- 8 oz pasta of choice
- 1 cup ricotta cheese
- 1 lemon (zested and juiced)
- 2 cups fresh spinach
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
Directions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add fresh spinach to the skillet and cook until wilted.
- Stir in ricotta cheese, lemon juice, and lemon zest, mixing well.
- Combine the cooked pasta with the ricotta mixture, tossing to coat.
- Season with salt and pepper to taste.
- Serve with grated Parmesan cheese on top.
How to Serve Lemon Ricotta Pasta with Spinach
Serve this dish warm, topped with a generous sprinkle of grated Parmesan cheese. Add some extra lemon zest for a pop of color and flavor. Pair it with a simple side salad or crusty bread for a complete meal.
How to Store Lemon Ricotta Pasta with Spinach
If you have leftovers, store them in an airtight container in the refrigerator. This pasta dish is best eaten within 2-3 days. Reheat in the microwave or on the stovetop, adding a splash of olive oil or a drop of water to keep it moist.
Tips to Make Lemon Ricotta Pasta with Spinach
- Use any pasta shape you like, such as spaghetti, penne, or fusilli.
- Fresh spinach can be swapped for other greens like kale or arugula.
- For added protein, consider adding grilled chicken or shrimp.
- Adjust the lemon flavor by adding more or less juice and zest to your taste.
Variation
You can add cherry tomatoes for a burst of sweetness or crushed red pepper flakes for a bit of heat. Experiment with herbs like basil or parsley to enhance the flavor further.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the ricotta mixture and cook the pasta in advance. Combine them just before serving for the best taste.
Q: What can I use instead of ricotta cheese?
A: You can substitute with cottage cheese or cream cheese, but the flavor and texture will be different.
Q: Is this dish suitable for vegetarians?
A: Yes, this recipe is vegetarian-friendly as it contains no meat.
Lemon Ricotta Pasta with Spinach
Ingredients
Pasta
- 8 oz pasta of choice Use any pasta shape you like, such as spaghetti, penne, or fusilli.
Creamy Mixture
- 1 cup ricotta cheese Can be substituted with cottage cheese or cream cheese.
- 1 whole lemon (zested and juiced) Adjust the lemon flavor by adding more or less juice and zest to your taste.
- 2 cups fresh spinach Fresh spinach can be swapped for other greens like kale or arugula.
- 2 cloves garlic (minced) Add more for a stronger garlic flavor.
- 2 tablespoons olive oil Use extra virgin for better flavor.
Seasoning and Toppings
- to taste Salt and pepper Adjust based on personal preference.
- Grated Parmesan cheese (for serving) Serve warm and topped with a generous sprinkle.
Method
Preparation
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Cooking
- Add fresh spinach to the skillet and cook until wilted.
- Stir in ricotta cheese, lemon juice, and lemon zest, mixing well.
- Combine the cooked pasta with the ricotta mixture, tossing to coat.
- Season with salt and pepper to taste.
Serving
- Serve with grated Parmesan cheese on top.