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Imagine stepping into your kitchen on a busy weeknight, craving something quick yet incredibly delicious. Enter lemon ricotta pasta—a dish bursting with vibrant, fresh flavors. This meal effortlessly combines creamy ricotta and savory Parmesan with zesty lemon, aromatic garlic, and nutritious spinach, making it a delightful treat for the whole family.
While this pasta is outstanding on its own, it’s also a versatile canvas. Enhance it with succulent shrimp, tender grilled chicken, or crispy, pan-fried salmon. Each addition elevates this simple dish into a gourmet experience.
Recipe from Insanely Good Recipes
Servings: 4 servings
Prep time: 5 minutes
Cooking time: 10 minutes
Ingredients
16 ounces pasta (spaghetti, linguine, penne, rigatoni, fusilli, etc.)
1 tablespoon butter
1 tablespoon olive oil
1 shallot, minced
2 cloves garlic, minced
3 cups baby spinach, washed and dried
1 cup whole milk ricotta cheese, well drained
1⁄2 cup freshly grated Parmesan cheese, plus more for serving
1 lemon, zested and juiced
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon red pepper flakes (optional)
Fresh basil leaves, torn, for garnish
Instructions
Cook the pasta in a large pot of well-salted water until al dente according to package directions. Reserve 1 cup of the pasta water, then drain.
While the pasta cooks, warm the butter and oil in a large skillet over medium heat. Add the shallot, garlic, and spinach and cook for 1-2 minutes until the spinach is wilted.
Reduce the heat to low and add the ricotta, 1/2 cup Parmesan, lemon zest and juice, salt, pepper, and red pepper flakes (if using). Stir until smooth.
Add the reserved pasta water, a little at a time, until the desired consistency is reached, then taste and adjust the seasonings as needed.
Add the cooked pasta and toss until evenly coated in the sauce. Serve hot with extra Parmesan cheese and fresh basil leaves. Enjoy!
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