Lemon Ricotta Pasta
The perfect balance of creamy and zesty, Lemon Ricotta Pasta is an easy weeknight dinner that will awaken your taste buds. Bursting with fresh flavors and topped with crispy breadcrumbs, this dish is not only satisfying but also visually appealing. It's quick, delicious, and guaranteed to become a family favorite!
Equipment
- Skillet
- Frying Pan
- Large Pot
- Chef's Knife
- Wooden Spoon
Ingredients
- 8 oz Fettuccine Pasta
- 2 tablespoons Butter divided
- ¼ cup Breadcrumbs
- ¼ teaspoon Italian Seasoning
- 1 tablespoon Olive Oil
- 3 Garlic Cloves sliced thinly
- 1 cup Fresh Spinach
- 1 Lemon zested and juiced
- 6 oz Whole-Milk Ricotta Cheese
- ½ cup Parmesan Cheese
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Cook the fettuccine pasta in a pot of boiling water until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Drizzle a little bit of olive oil over the drained pasta and stir in to prevent sticking. Keep warm.
- In a large skillet, melt 1 tablespoon of butter. Add the bread crumbs and Italian seasoning and toast until golden brown. Remove from the pan and set aside.
- In the same pan, melt the remaining butter with the olive oil. Add the sliced garlic and fry until golden brown and crispy.
- Add the fresh spinach and stir in. Cook until wilted.
- Add the lemon juice, lemon zest, and ricotta cheese. Stir until creamy.
- Add the cooked pasta to the skillet and stir to coat with sauce. Add half of the reserved pasta water and mix well. Add more pasta water if needed.
- Stir in the Parmesan cheese and season with salt and black pepper to taste.
- Serve the Lemon Ricotta Pasta garnished with the toasted bread crumbs and more Parmesan cheese.
Notes
- Tip 1: The nutrition value can vary depending on the products used. Always use a calorie counter you are familiar with.
- Tip 2: For more protein, beans, chicken, or shrimp can be added as well.