Post Title: Flavorful and Easy Lemon Ricotta Pasta with Spinach
The sun-kissed zestiness of lemon, the creamy richness of ricotta, and the healthful goodness of spinach come beautifully together in this quick and easy Lemon Ricotta Pasta with Spinach. It light, refreshing, and perfect for a quick weeknight dinner or a leisurely weekend lunch.
Why Make this Recipe
This dish is fantastic because it strikes the right balance between taste, health, and preparation ease. The simple ingredients create a symphony of flavors that is bright, creamy, and enjoyable.
“How to Make Lemon Ricotta Pasta with Spinach”
Ingredients:
– 12 oz pasta (fettuccine or linguine)
– 1 cup ricotta cheese
– Zest and juice of 1 large lemon
– 3 cups fresh spinach
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 2 tablespoons of olive oil
– Salt and pepper to taste
– Optional: crushed red pepper flakes for added heat
Directions:
1. Cook the pasta as per the instructions on the package until it reaches al dente consistency. Drain it but reserve 1 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Then add the minced garlic and cook until it becomes fragrant.
3. Add the spinach to the skillet and continue cooking until it wilts.
4. In a bowl, combine the ricotta, lemon zest, lemon juice, salt, and pepper.
5. Add the cooked pasta to the skillet and pour in the ricotta mixture, making sure all the pasta is well coated.
6. Gradually add the reserved pasta water to achieve your desired sauce thickness.
7. Stir in the Parmesan cheese and season with additional salt, pepper, and red pepper flakes if desired.
8. Serve immediately with a sprinkle of extra Parmesan and lemon zest for garnish.
How to Serve Lemon Ricotta Pasta with Spinach
Serve this pasta hot and fresh out of the skillet. You can garnish it with an extra sprinkle of Parmesan and some lemon zest. It pairs wonderfully with a crisp white wine or a tangy lemonade.
How to Store Lemon Ricotta Pasta with Spinach
Refrigerate any leftovers in an airtight container for up to 3 days. You can reheat it in a microwave or on the stove over low heat. Add a splash of water or chicken broth to prevent the pasta from getting too dry during reheating.
Tips to Make Lemon Ricotta Pasta with Spinach
– Use fresh lemon for zesting. Bottled lemon juice can be a good substitute but the flavor may not be as robust.
– If you like more heat, do not hesitate to add more red pepper flakes.
– You can also add other vegetables like peas or bell peppers for extra flavor and nutrition.
Variations
If you are not a fan of spinach, you can substitute it with other leafy greens like kale or swiss chard. For a more filling version, add in some grilled chicken pieces or sautéed shrimp.
FAQs
1. Can I use other types of pasta for this recipe?
Yes, you can use any pasta that you prefer. However, fettuccine and linguine work best due to their texture and ability to hold the sauce.
2. Is there a non-dairy substitute for ricotta cheese?
Yes, you can use tofu as an alternative. Blend soft tofu until it’s creamy and then use it in place of ricotta.
3. Can I freeze the leftover Lemon Ricotta Pasta with Spinach?
Although you can freeze the leftover, the pasta might lose its texture when reheated. It is recommended to consume the pasta within a few days while storing it in a refrigerator.