Lemon Ricotta Pasta with Spinach
This delightful Lemon Ricotta Pasta with Spinach is a fresh and creamy dish that bursts with flavor. The bright lemon zest and juice complement the rich ricotta, while spinach adds a lovely color and nutritional value. This dish is quick to prepare and makes a perfect light lunch or dinner.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 whisk
- 1 mixing bowl
- 1 serving dishes
Ingredients
- 12 oz pasta e.g., spaghetti or linguine
- 1 tablespoon olive oil
- 4 cups fresh spinach washed
- 1 cup ricotta cheese
- zest of 1 lemon
- 2 tablespoons lemon juice
- to taste salt
- to taste black pepper
- ΒΌ cup grated Parmesan cheese optional
- for garnish fresh basil leaves optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta.
- In a large skillet, heat the olive oil over medium heat. Add the fresh spinach, cooking until wilted, about 2-3 minutes.
- In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, salt, and black pepper. Mix until well blended.
- Add the drained pasta to the skillet with the spinach. Pour the ricotta mixture over the pasta and stir to combine, adding reserved pasta water as necessary to reach the desired creaminess.
- Serve the pasta in bowls, garnished with grated Parmesan cheese and fresh basil leaves if desired.