Lemon Ricotta Pasta with Spinach
A bright and creamy dish that combines lemon and spinach with ricotta cheese, perfect for a quick weeknight dinner.
Ingredients
Pasta and Base Ingredients
- 8 oz pasta (e.g., spaghetti or fettuccine)
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1 lemon (zested and juiced)
- 2 tbsp olive oil
- 1 clove garlic (minced)
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
Preparation
- Cook the pasta according to package instructions in salted water. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in the fresh spinach and cook until wilted.
- In a bowl, mix ricotta cheese, lemon zest, and lemon juice. Season with salt and pepper.
- Combine the pasta with the spinach and mix in the ricotta mixture until well combined. Adjust seasoning if necessary.
- Serve warm, topped with grated Parmesan cheese.
Notes
Great served with a light salad or crusty bread. Can also be served as a side dish with grilled chicken or fish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.