Description
A fresh and creamy lemon ricotta pasta with vibrant spinach, offering a delightful combination of zesty lemon, smooth ricotta, and garlicky sautéed greens. This easy 25-minute meal is perfect for a light yet satisfying dinner, garnished with Parmesan cheese and fresh basil for an aromatic finish.
Ingredients
Scale
Pasta
- 8 oz pasta (such as spaghetti or penne)
Sauce
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
Vegetables & Aromatics
- 2 cups fresh spinach leaves
- 2 cloves garlic, minced
Other
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Fresh basil leaves, thinly sliced (optional), for garnish
Instructions
- Cook the pasta: Prepare the pasta according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Make the ricotta mixture: In a large bowl, combine the ricotta cheese with lemon zest and lemon juice. Stir thoroughly to blend the flavors evenly.
- Sauté garlic and spinach: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach leaves and cook for another 1-2 minutes until wilted and tender.
- Toss pasta with spinach: Add the cooked pasta to the skillet with the sautéed spinach and garlic. Gently toss to combine all ingredients.
- Add the ricotta mixture: Pour the ricotta, lemon, and cheese mixture over the pasta and spinach in the skillet. Toss again until the pasta is evenly coated. Gradually add reserved pasta cooking water as needed to loosen the sauce to desired consistency.
- Season and serve: Season the pasta with salt and pepper to taste. Serve the dish immediately, garnished with grated Parmesan cheese and optional thinly sliced fresh basil leaves for an added burst of flavor and color.
Notes
- Reserve pasta water to help adjust the sauce consistency for a creamier texture.
- Use fresh spinach for best flavor; baby spinach works well too.
- Fresh basil is optional but adds a lovely fresh herbal note.
- For a vegan variation, substitute ricotta with a plant-based alternative and omit Parmesan cheese.
- This dish pairs beautifully with a light white wine or a crisp sparkling water with lemon.
