Lemon Ricotta Pasta Spinach (Print Version)
# Ingredients:
→ Pasta and Main Ingredients
01 -
220 grams dried pasta (spaghetti, linguine, penne, or fusilli)
02 -
250 grams whole-milk ricotta cheese
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 -
Bring a large pot of salted water to a boil. Add pasta and cook according to the package instructions until al dente.
02 -
In a medium bowl, combine ricotta cheese, 1 tablespoon olive oil, 35 grams grated Parmesan, grated garlic, lemon zest, and lemon juice. Season with 1/4 teaspoon salt and a good pinch of black pepper. Stir until smooth and well combined. Adjust seasoning to taste.
03 -
One minute before pasta is ready, reserve 120 ml of the cooking water. Add washed spinach to the pasta pot, submerge, and cook for 1 minute until just wilted. Drain pasta and spinach together, then return both to the pot.
04 -
Toss hot pasta and spinach with the prepared ricotta sauce and a splash of reserved pasta water. Stir vigorously to coat. Gradually add more cooking water as needed to achieve a smooth, creamy sauce.
05 -
Serve immediately, garnished with extra grated Parmesan, a drizzle of olive oil, and lemon wedges. For additional flavor, sprinkle with red pepper flakes if desired.
# Notes:
01 -
Gradually incorporate pasta water to perfect the sauce texture without diluting flavor.
02 -
Pasta shapes such as penne, fusilli, and conchiglie may be used, but avoid mini shapes such as orzo.