Lemon Ricotta Pasta

This Lemon Ricotta Pasta is an ideal mix of creamy ricotta, vivid lemon zest, and contemporary spinach, creating a light-weight but satisfying pasta dish. Prepared in underneath half-hour, this fast and simple recipe options the wealthy flavors of Parmesan cheese, garlic, and a touch of pink pepper flakes. Whether or not you’re searching for a easy weeknight dinner or a dish for entertaining, this scrumptious lemon pasta with ricotta is certain to impress. Serve it along with your favourite pasta and benefit from the tangy citrus and creamy texture in each chunk. Excellent for lovers of contemporary, flavorful meals, it’s an effective way to take pleasure in a basic pasta dish with a zesty twist.

Components:

• 1 pound spaghetti (or your pasta of selection)
• 1 (15-ounce) container whole-milk ricotta
• ¾ cup freshly grated Parmesan cheese (plus extra for serving)
• ¼ cup olive oil
• 2 garlic cloves
• 1 lemon (zest and juice)
• ½ teaspoon salt (plus extra for pasta water)
• ½ teaspoon black pepper
• ¼ teaspoon crushed pink pepper flakes
• 1 (5-ounce) container child spinach

Directions:

1. Convey a big pot of salted water to a boil. Cook dinner the pasta to al dente, following the bundle directions. Reserve 1 cup of pasta water, then drain and return the pasta to the pot. Cowl and put aside.
2. In a high-speed blender, mix the ricotta, Parmesan, olive oil, garlic, lemon juice and zest, salt, black pepper, and pink pepper flakes. Mix for 1 to 2 minutes, or till the combination could be very clean.
3. Add the ricotta sauce, ½ cup of the reserved pasta water, and spinach to the cooked pasta. Place over low warmth and prepare dinner for two minutes, or till the pasta absorbs a few of the creamy sauce and the spinach has wilted. Add extra pasta water as wanted to succeed in your required consistency.
4. Serve with further Parmesan cheese, if desired.

Why You’ll Love This Recipe

This Lemon Ricotta Pasta provides a creamy, tangy twist on basic pasta dishes. The graceful ricotta sauce is completely complemented by the brilliant citrusy taste of lemon and the delicate warmth from pink pepper flakes. The addition of contemporary child spinach makes this dish vibrant and filled with vitamins. It’s fast, straightforward, and a comforting selection for each weeknight dinners and particular events!

Ideas

• Use high-quality ricotta for the creamiest sauce. Entire-milk ricotta will give the very best texture and taste.
• Alter the sauce consistency: Add extra reserved pasta water to skinny the sauce or much less when you choose a thicker, creamier coating.
• Spinach substitution: For those who don’t have child spinach, be happy to make use of different leafy greens like arugula or kale.
• Make it spicy: Improve the crushed pink pepper flakes for an added kick.

Variations and Substitutions

• Cheese swap: Attempt swapping out the Parmesan with Pecorino Romano or one other laborious cheese for a special taste.
• Add protein: For a heartier meal, high the pasta with grilled hen, shrimp, and even crispy bacon.
• Vegan possibility: Use a plant-based ricotta and dairy-free Parmesan cheese for a vegan-friendly model.
• Vegetable additions: Be at liberty to toss in roasted greens like zucchini, cherry tomatoes, or bell peppers for extra texture and taste.

FAQs

• Can I exploit a special sort of pasta? Sure! You should use any pasta form you want—penne, fettuccine, or linguine would all work superbly.
• Can I make the sauce forward of time? Sure, you possibly can put together the ricotta sauce forward of time and refrigerate it for as much as 2 days. Simply reheat it gently earlier than mixing with the pasta.
• What can I serve this pasta with? This dish pairs nicely with a light-weight salad, roasted greens, or grilled meats.

Serving

Serve your Lemon Ricotta Pasta instantly after mixing with the sauce. High with further freshly grated Parmesan and a sprinkle of freshly floor black pepper for further taste. For a whole meal, think about including a aspect of crusty bread or garlic bread for dipping.

Recommendations

This Lemon Ricotta Pasta is ideal for a contemporary and light-weight meal. It’s preferrred for pairing with a crisp white wine corresponding to Sauvignon Blanc or Chardonnay. Add a refreshing citrus salad or roasted asparagus for a well-rounded meal. Get pleasure from it for dinner, lunch, or as a crowd-pleasing dish for gatherings!

Lemon Ricotta Pasta

Recipe by 50Krecipes

Components

• 1 pound spaghetti (or your pasta of selection)

• 1 (15-ounce) container whole-milk ricotta

• ¾ cup freshly grated Parmesan cheese (plus extra for serving)

• ¼ cup olive oil

• 2 garlic cloves

• 1 lemon (zest and juice)

• ½ teaspoon salt (plus extra for pasta water)

• ½ teaspoon black pepper

• ¼ teaspoon crushed pink pepper flakes

• 1 (5-ounce) container child spinach

Instructions

• Convey a big pot of salted water to a boil. Cook dinner the pasta to al dente, following the bundle directions. Reserve 1 cup of pasta water, then drain and return the pasta to the pot. Cowl and put aside.
• In a high-speed blender, mix the ricotta, Parmesan, olive oil, garlic, lemon juice and zest, salt, black pepper, and pink pepper flakes. Mix for 1 to 2 minutes, or till the combination could be very clean.
• Add the ricotta sauce, ½ cup of the reserved pasta water, and spinach to the cooked pasta. Place over low warmth and prepare dinner for two minutes, or till the pasta absorbs a few of the creamy sauce and the spinach has wilted. Add extra pasta water as wanted to succeed in your required consistency.
• Serve with further Parmesan cheese, if desired.