Lemon Ricotta Pasta Spinach (Print Version)
# Ingredients:
→ Pasta and Main Ingredients
01 -
220 grams pasta (e.g., spaghetti, linguine, penne, fusilli)
02 -
250 grams whole-milk ricotta
03 -
230 grams fresh baby spinach, washed
04 -
35 grams grated Parmesan cheese, plus extra to serve
05 -
1 unwaxed lemon, zest and juice
06 -
3 lemon wedges, for serving (optional)
07 -
1 tablespoon extra virgin olive oil, plus extra for drizzling
08 -
1 garlic clove, grated or pressed
09 -
Salt and black pepper, to taste
# Instructions:
01 -
In a large pot of boiling salted water, cook the pasta according to package directions until al dente.
02 -
In a medium bowl, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and juice. Season with 1/4 teaspoon of salt and a good pinch of pepper. Stir until well combined. Taste and adjust seasoning if needed.
03 -
In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water. Add spinach to the pot, stirring well and submerging the leaves in water. After 1 minute, drain and return the pasta and spinach to the same pot.
04 -
Add the ricotta sauce and part of the reserved cooking water to the pasta. Stir well to evenly coat the pasta in the sauce, adding more cooking water as needed for a smooth and creamy texture.
05 -
Serve immediately, garnishing with additional grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired. Optional: add a good pinch of red pepper flakes for additional flavor.
# Notes:
01 -
Add pasta water gradually to avoid watering down flavor, but aim for a smooth texture.
02 -
You can substitute pasta shapes like penne, fusilli, or conchiglie; mini pasta shapes like orzo are not recommended.