Lemon Ricotta pasta w/baby Spinach #Italian cuisine #subscribe my channel for more video.

Lemon ricotta pasta & spinach

This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.

Prep Time13 mins

Course: pasta

Cuisine: Italian

Keyword: Lemon ricotta pasta

Servings: 3

Ingredients

1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)

1 cup (9oz/250 grams) whole-milk ricotta

8 oz (230 grams) fresh baby spinach, washed

1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve

1 unwaxed lemon, zest and juice

3 lemon wedges, to serve (optional)

1 Tbsp extra virgin olive oil, plus extra for drizzling

1 garlic clove, grated or pressed

salt and black pepper, to taste

Instructions

In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.

In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.

Stir until well combined, taste and make sure you’re happy with the seasoning.

In the last minute of the pasta’s cooking time, add spinach to the pot. Stir well and push the leaves down to submerge them in water.

After 1 minute, reserve 1/2 cup of the cooking water, then drain.

Return pasta and spinach to the same pot, add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.

Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!

Notes

Cooking water: add pasta water gradually, you might not need all of it. You don’t want to water down the flavor, but only make spaghetti nice and moist. If you think the reserved water is not enough, you might add a few Tbsps of milk.

Pasta: you can use any short, large or long pasta shapes that work well to capture the creamy ricotta. I love spaghetti, but penne, fusilli, conchiglie work fine. Mini pasta shapes like orzo or even elbow macaroni don’t work well in the recipe.

NOTE: Nutritional values are estimates only.

Nutrition