Description
A creamy and zesty Lemon Ricotta Pasta that combines tender pasta with a luscious ricotta and parmesan sauce, enhanced by fresh lemon juice, garlic, and spinach. Ready in just 25 minutes, this bright and comforting dish is perfect for a quick weeknight dinner or a delightful weekend meal.
Ingredients
Pasta
- 16 ounces pasta (your choice of shape)
- 1/2 cup pasta water (reserved from cooking pasta, more as needed)
Sauce
- 16 ounces ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1/2 teaspoon black pepper
- 1/4 cup olive oil (divided into 2 tablespoons for sauce and 2 tablespoons for cooking garlic)
Vegetables and Herbs
- 5 cloves garlic (sliced)
- 2 cups fresh spinach
- 2 tablespoons fresh basil (for garnish)
Instructions
- Portion Pasta: This recipe uses 16 ounces of pasta, which serves 4 large or 8 small portions. You can easily halve the recipe if you require fewer servings.
- Cook Pasta: Prepare pasta according to package instructions, heavily salting the boiling water. Cook the pasta for about 2 minutes less than the package time to achieve perfect al dente texture.
- Reserve Pasta Water: Before draining, scoop out about 1 cup of the starchy pasta water and set it aside. Drain the pasta but do not rinse it, preserving the starch that helps the sauce adhere to the noodles.
- Prepare Ricotta Sauce: In a large mixing bowl, combine ricotta cheese, grated parmesan, 2 tablespoons of olive oil, fresh lemon juice, lemon zest, and black pepper. Mix thoroughly to create a smooth, flavorful base.
- Sauté Garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced garlic and cook for about 5 minutes until it becomes soft and fragrant, avoiding browning.
- Combine Sauce and Spinach: Add the ricotta sauce and fresh spinach to the skillet. Cook for 2-3 minutes, stirring occasionally, until the sauce is warmed through and the spinach has wilted.
- Toss Pasta with Sauce: Add the cooked pasta and 1/2 cup of the reserved pasta water to the skillet. Toss gently for 1-2 minutes to blend the flavors and allow the sauce to thicken and coat the pasta. Add more pasta water if the sauce is too thick.
- Adjust Seasonings: Since the pasta water is salty, wait until the pasta is combined with the sauce before tasting and adding additional salt if needed to balance the flavors.
- Garnish and Serve: Sprinkle fresh basil and extra parmesan cheese over the pasta. Serve immediately while warm for the best taste and texture.
Notes
- Be sure not to overcook the pasta; al dente texture holds up better when mixed with the sauce.
- The reserved pasta water is key for adjusting sauce consistency and helping the sauce cling to the noodles.
- You may substitute fresh spinach with other greens like arugula or kale for variation.
- Leftover pasta can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
- If you prefer a vegan version, substitute ricotta and parmesan with vegan cheese alternatives and ensure pasta is egg-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
