Lemon Ricotta Pasta
The ultimate comfort food! This Lemon Ricotta Pasta is creamy, zesty, and incredibly easy to whip up. With a few fresh ingredients, you'll create a dish that's perfect for any occasion. Impress your family and friends with this quick weeknight dinner that’s both satisfying and memorable!
Equipment
- Skillet
- Large Pot
- Grater
- Chef's Knife
- Wooden Spoon
Ingredients
- 12 ounces pasta
- 1/2 cup reserved pasta water
- 1 tablespoon olive oil
- 3 cups packed spinach leaves
- 1 shallot minced
- 4 cloves garlic minced
- 1 cup ricotta cheese
- 1 lemon Zest of
- 3 tablespoons fresh lemon juice
- 1/2 cup freshly grated Parmesan cheese
- Kosher salt to taste
- freshly ground black pepper to taste
- freshly chopped basil for garnish
- crushed red pepper flakes for garnish
- Parmesan cheese for garnish
- lemon juice for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve ½ cup of the starchy pasta water and drain the pasta. Pour the pasta back into the pot.
- While the pasta is cooking, heat the olive oil over medium heat in a large skillet. Add the spinach and shallot and cook until spinach is wilted. Add the garlic and cook for 1 minute.
- Reduce the heat to low and stir in the ricotta cheese. Add the lemon zest and fresh lemon juice and stir until creamy. Add the reserved pasta water and stir again until well combined. Stir in the Parmesan cheese. Season with Kosher salt and freshly ground black pepper.
- Add in the pasta and stir well until pasta is well coated in the ricotta sauce. Garnish with basil, crushed red pepper flakes, and extra Parmesan cheese, if desired. You can also add an extra squeeze of lemon juice if you want a stronger lemon flavor. Serve immediately.
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of water to restore creaminess.
- Tip 2: If you want to freeze this dish, it's best to store the sauce separately from the pasta. The sauce can be frozen for up to a month. Thaw and reheat before mixing.
- Tip 3: Pair with a refreshing arugula salad topped with lemon vinaigrette. The peppery notes of arugula complement the creamy pasta beautifully.
- Tip 4: Feel free to add grilled chicken or shrimp for a heartier meal. Just sauté them alongside the shallots for extra flavor.
- Tip 5: Enjoy the leftovers cold as a pasta salad for a quick lunch. The flavors continue to develop and can be just as delightful!