🍋 Bright Lemon Ricotta & Spinach Pasta
🕒 Ready in: 25 minutes
🍽️ Serves: 2–4
📝 Ingredients:
For the Pasta:
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8 oz (225 g) pasta (penne, rigatoni, or spaghetti work well)
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2 tbsp olive oil
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3 cloves garlic, minced
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5 oz (140 g) fresh baby spinach
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1 cup ricotta cheese (whole milk for creaminess)
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Zest of 1 lemon
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Juice of 1 lemon (about 2–3 tbsp)
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½ cup grated Parmesan cheese
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Salt & black pepper, to taste
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¼–½ cup reserved pasta water
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Optional: red pepper flakes, fresh basil, pine nuts
🍳 Instructions:
1. Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook pasta until al dente, according to package instructions.
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Reserve ½ cup of pasta water before draining.
2. Sauté Garlic & Wilt Spinach
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In a large skillet, heat olive oil over medium heat.
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Add minced garlic and sauté for 1 minute until fragrant (don’t burn it).
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Add spinach and cook for 2–3 minutes until wilted. Season lightly with salt and pepper.
3. Make the Ricotta Sauce
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In a bowl, mix ricotta, lemon zest, lemon juice, and Parmesan cheese. Add a pinch of salt and pepper.
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Stir until smooth.
4. Combine Pasta & Sauce
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Add drained pasta to the skillet with spinach.
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Turn off heat.
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Add the ricotta mixture and a splash of reserved pasta water.
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Stir gently to coat the pasta. Add more pasta water a bit at a time until sauce is silky and clings to pasta.
5. Taste & Adjust
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Taste for salt, lemon, and cheese. Add more lemon juice or Parmesan if needed.
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Optional: Sprinkle red pepper flakes for heat.
6. Serve
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Plate the pasta warm.
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Garnish with extra lemon zest, basil leaves, or toasted pine nuts for crunch.
❓
Q1: Can I use frozen spinach instead of fresh?
A: Yes! Thaw it and squeeze out excess moisture before adding it to the pan. Use about ½ cup thawed.
Q2: Can I make it vegan?
A: Absolutely! Use vegan ricotta (made from almonds or tofu), vegan Parmesan, and olive oil. The flavor will still be bright and creamy.
Q3: What pasta shape works best?
A: Short shapes like penne or rigatoni hold the creamy sauce well, but spaghetti or linguine give a lovely, elegant twist.
Q4: Is this good cold?
A: Yes! It makes a great chilled pasta salad. Just add a splash of olive oil or lemon juice before serving cold.
Q5: Can I add protein?
A: Definitely. Try:
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Grilled chicken
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Shrimp
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Chickpeas (for a vegetarian option)
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Crispy pancetta or bacon
Q6: Can I prepare this in advance?
A: Yes, but it’s best eaten fresh. If prepping ahead, keep the sauce and pasta separate until ready to serve, then reheat gently with a splash of pasta water.