Lemon Ricotta Pasta has that fun tang that you are looking for in a dish that is different that a jarred spaghetti sauce. Sure you can go back to your standard because it is easy and takes no creativity. But this pasta adds a new level of cooking to your list. Lemon, spinach and ricotta (you can sub cottage cheese if you want) is a nice mix and maybe people will even think you are a good cook and not, like in reality, a lazy piece of take out chefness.
- 1/2 lb pasta (spaghetti, linguine, penne, fusilli…)
- 1 cup whole-milk ricotta
- 8 oz baby spinach
- 1/3 cup grated Parmesan cheese, plus extra to serve
- 1 lemon, zest and juice
- 1 Tbsp extra virgin olive oil
- 1 garlic clove
- salt and black pepper, to taste
- In a large pot of boiling salted water, cook pasta according to package directions until al dente.
- In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and pepper.
- In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
- Drain and return pasta and spinach to the same pot.
- Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
- Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges
Like this Lemon Ricotta Pasta recipe? Check out some more pasta recipes HERE.
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