I love this fiery lemon ricotta pasta with spinach, it makes a delish weeknight dinner prepared in under 15 minutes. Basic, new fixings, tasty flavor, and insignificant exertion.
This no-cook sauce is one of my go-to plans from when I was at uni and can be made right away. Blend smooth ricotta, parmesan cheddar, garlic, additional virgin olive oil, and invigorating lemon. Your pasta sauce is prepared.
Simple peasy, prudent, ideal for your carb desires thus great.
In case you’re a major aficionado of lemons like me, you’ll love the amazing way their juice and get-up-and-go change a straightforward dish into something that preferences unadulterated daylight. Furthermore, shouldn’t something be said about the smooth ricotta? I love it, particularly when I used to purchase new ricotta from the cheddar counter in Italy (ahhh ancient remnants of the past!)
To make this simple pasta dish more advantageous and all the more filling, remember to include your greens. You could trade spinach for different tasty vegetables, or even protein like flame-broiled chicken or salmon. Anything is possible!
WHAT YOU NEED FOR THIS RECIPE
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
- 1 cup (9oz/250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, to serve (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- salt and black pepper, to taste
HOW TO MAKE THIS LEMON RICOTTA PASTA SAUCE
Check This Video :
- · Combine ricotta, parmesan, extra virgin olive oil, garlic, lemon zest, salt and pepper
- · Mix well, taste and make sure you’re happy with the seasoning
- · Meanwhile, cook your pasta until al dente
- · Then add spinach to the pasta boiling water in the last minute of the cooking time
- · Drain pasta (reserving 1/2 cup of the cooking water) and return it to the pan
- · Add the ricotta sauce and the cooking water, stir well
- · Serve with a drizzle of olive oil, freshly grated Parmesan cheese, and lemon wedges (optional)
· RECIPE NOTES & TIPS
· If you fancy fresh and creamy spaghetti ready in no time, inexpensive, and kids approved, this recipe is for you!
· Plus, if you go for whole grain pasta you’ll get more natural fiber and micronutrients than white pasta. Whole-grain is the healthier option also when it comes to a bowl of spaghetti, and makes you feel fuller longer which is a great bonus. We love it and we consume it nearly on a regular basis.
· HOW TO ADD SPINACH TO PASTA?
· Blanched (quickly boiled) spinach works fine in this recipe, and cooking spinach and pasta all in one pot saves time and washing up. However, make sure not to overcook it, which will result in the loss of nutrients, flavor, and green color.
What about adding a twist? This terrific recipe is so versatile, feel free to add more vegetables or even protein of your choice. Here are a few variations that taste delicious along with the lemon and ricotta combo.
Add them to the pot when you stir in the ricotta mixture.
- § Sauteed or grilled vegetables: asparagus, peas, zucchini, artichokes
- § Arugula, basil, chives
- § Cherry tomatoes or chopped sun dried tomatoes
- § Grilled chicken
- § Grilled or smoked salmon