Ah, pasta nights! They’re like cozy blankets for the soul, right? Imagine twirling your fork into this luscious, creamy lemon ricotta pasta—it’s like a tiny vacation in a bowl, with zesty lemon playing the lead role. And let’s be real, anything that comes together this easily is a win in my book, especially when the ricotta makes it feel oh-so-indulgent.
Steps
- Begin by boiling salted water in a large pot and cook the pasta according to the package instructions until it is al dente.
- While the pasta cooks, prepare the ricotta sauce by mixing ricotta, parmesan cheese, olive oil, garlic, lemon zest, and juice in a medium bowl. Season this mixture with salt and a generous pinch of pepper, then stir until fully combined.
- In the final minute of the pasta’s cooking time, reserve half a cup of the pasta water and add the spinach to the pot. Ensure the spinach is submerged by stirring and pressing it down.
- After a minute, drain the pasta and spinach, then return them to the pot. Add the prepared ricotta sauce and some of the reserved pasta water to the pot, stirring well to coat the pasta evenly.
- Adjust the consistency of the sauce by adding more pasta water if necessary, aiming for a smooth and creamy texture. Serve the pasta immediately, garnished with additional parmesan cheese, a drizzle of olive oil, and optional lemon wedges.
Ingredients
- 1/2 lb (8 oz/220 grams) pasta (such as spaghetti, linguine, penne, or fusilli)
- 1 cup (9 oz/250 grams) whole-milk ricotta cheese
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, for serving (optional)
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Nutritional Values
Calories: 1614kcal | Carbohydrates: 192g | Protein: 78g | Fat: 60g | Saturated Fat: 30g | Cholesterol: 159mg | Sodium: 942mg | Potassium: 2229mg | Fiber: 15g | Sugar: 12g | Vitamin A: 22983IU | Vitamin C: 123mg | Calcium: 1209mg | Iron: 12mg
FAQ
- Can I use a different type of pasta for this recipe?
- Yes, you can use any pasta shape that pairs well with creamy sauces, such as penne, fusilli, or conchiglie. Spaghetti is a popular choice, but avoid using smaller shapes like orzo or elbow macaroni as they may not hold the sauce as well.
- Is it possible to add other ingredients to the lemon ricotta pasta?
- Absolutely! This recipe is quite versatile. You can add sautéed or grilled vegetables such as asparagus, peas, or zucchini. For added protein, consider including grilled chicken or smoked salmon.
- How do I ensure the spinach retains its color and nutrients?
- To maintain the vibrant green color and nutrients of the spinach, make sure to blanch it briefly. Adding the spinach during the last minute of pasta cooking time can help prevent overcooking and nutrient loss.
- What if I don’t have fresh lemons available?
- If fresh lemons are unavailable, you can substitute with bottled lemon juice, but fresh lemon zest is recommended for the best flavor. The zest adds a distinct aromatic quality that’s hard to replicate with bottled juice alone.
- Can I make this dish healthier?
- Yes, using whole-grain pasta instead of regular pasta can increase the fiber and micronutrient content, making the dish more filling and nutritious.
Tips
- Reserve some pasta cooking water before draining, as it helps to achieve the desired creamy sauce consistency without diluting the flavor.
- For added nutrition and a heartier meal, consider substituting spinach with other vegetables or proteins like grilled chicken or salmon.
- Use whole-grain pasta to increase the fiber content and nutritional value, which also helps keep you fuller for longer.
- Be cautious when cooking spinach; adding it in the last minute of the pasta’s cooking time prevents overcooking and preserves its nutrients, color, and flavor.
Equipment
- Large pot (for boiling pasta and spinach)
- Medium mixing bowl (for combining the ricotta sauce ingredients)
- Microplane or zester (for zesting the lemon)
- Garlic press (for pressing the garlic)
- Colander or strainer (for draining pasta and spinach)
