Lemon Ricotta Pasta Fresh Bright Weeknight Dinner Tonight
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Author:samantha
Total Time:0 hours 13 minutes
Yield:2 servings
Description
UltraQuick Lemon Ricotta Pasta With Spinach brings creamy tang and vibrant zest to a fast weeknight dinner easy satisfying irresistible fresh
Ingredients
Pasta (spaghetti, linguine, or your choice) – 8 oz (225 g)
Ricotta cheese, whole – 1 cup (240 g)
Fresh spinach – 3 cups (90 g)
Lemon zest – 2 teaspoons
Garlic – 2 cloves, minced
Olive oil – 1 tablespoon
Parmesan cheese, grated – 2 tablespoons
Pasta water – 1/4 cup (60 ml), reserved
Salt – to taste
Black pepper – to taste
Red pepper flakes – Pinch (optional)
Instructions
Bring a large pot of salted water to a vigorous boil. Add the pasta and cook until just shy of al dente. While the pasta heats, zest the lemon and mince the garlic. Measure and set aside your ricotta, spinach, and cheese. Reserve 1/4 cup of pasta water before draining.
In a bowl, whisk the ricotta with the lemon zest, a teaspoon of olive oil, a pinch of salt and pepper, and a splash of pasta water. If you prefer a touch of acidity, add a squeeze of lemon juice.
In a large skillet, heat the remaining teaspoon of olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant, then add the spinach in batches and toss until just wilted and vibrant green.
Drain the pasta and add it to the skillet with the garlic and spinach. Pour in the lemon ricotta sauce and toss gently to coat. Add the reserved pasta water gradually, a little at a time, until the sauce reaches a velvety, emulsified consistency.
Turn off the heat and sprinkle in the grated Parmesan. Toss again to incorporate. Taste and adjust salt, pepper, and lemon zest. A pinch of red pepper flakes can be added here for a subtle kick.
Divide the pasta into bowls, finishing with extra Parmesan and a few lemon zest curls. Serve immediately with cracked black pepper and fresh herbs if desired.
