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Zesty Lemon Ricotta and Spinach Pasta

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A quick and creamy zesty lemon ricotta pasta with spinach, ready in under 30 minutes using simple fresh ingredients for a delicious weeknight meal.

Ingredients

Scale
  • 1 pound linguine or spaghetti
  • 1 pound baby spinach
  • 1/2 cup extra virgin olive oil, divided
  • 2 large shallots, sliced
  • 1/2 teaspoon crushed hot red pepper flakes
  • 2 cups whole milk ricotta
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup grated Parmesan cheese
  • salt and black pepper to taste
  • 3 cups reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. In the last minute, add spinach to wilt.
  2. Meanwhile, heat 1/4 cup olive oil in a saucepan over medium heat. Sauté sliced shallots and red pepper flakes until softened, about 5 minutes.
  3. Reserve 1 cup pasta water, drain pasta and spinach, then add to saucepan with ricotta, lemon juice, lemon zest, and 1 cup pasta water. Mix well until creamy, adding more pasta water as needed.
  4. Stir in grated Parmesan, torn basil leaves if using, and remaining olive oil. Season with salt and pepper to taste. Serve immediately with extra Parmesan.

Notes

Reserve pasta water gradually to achieve a smooth creamy sauce without making it watery. For extra zest, serve with lemon wedges. Add red pepper flakes for a spicy kick.

Nutrition

Find it online: https://www.rapidrecipes.blog/zesty-lemon-ricotta-spinach-pasta/