EASY LEMON RICOTTA PASTA And SPINACH
EASY LEMON RICOTTA PASTA And SPINACH

EASY LEMON RICOTTA PASTA And SPINACH

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EASY LEMON RICOTTA PASTA And SPINACH – I like this zesty lemon ricotta pasta with spinach, it can make a delish weeknight meal completely ready in under fifteen minutes. Basic, fresh ingredients, tasty flavor, and small work.

This no-prepare marinade is among my go-to recipes from the time I found myself at uni and can be made in no time. Mixture creamy ricotta, parmesan cheese, garlic cloves, more virgin essential olive oil, and stimulating lemon. Your pasta marinade is prepared.

EASY LEMON RICOTTA PASTA And SPINACH
EASY LEMON RICOTTA PASTA And SPINACH

Easy peasy, inexpensive, great for your carb cravings and so good.

If you’re a big fan of lemons like me, you’ll love how their juice and zest transform a simple dish into something that tastes pure sunshine. And how about the creamy ricotta? I like it, specially when I utilized to acquire new ricotta in the cheese countertop in France (ah faraway remembrances! )

To make this easy pasta recipe more and healthier filling, don’t overlook to provide your vegetables. You could swap spinach for other delicious vegetables. Alternatively, even protein like grilled chicken or salmon. The atmosphere is the limit!

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WHAT INGREDIENTS You Want

  • Pasta
  • Ricotta
  • Parmesan cheese
  • Child spinach
  • Lemon
  • Added virgin essential olive oil
  • Garlic herb
  • Salt and pepper
  • Combine parmesan and ricotta, extra virgin essential olive oil, garlic cloves, lemon zest, salt, and pepper
  • Mix well, make and taste positive you are happy with the seasoning
  • In the mean time, make your pasta till al dente
  • Reserve some pasta preparing food drinking water
  • Add spinach on the cook and pot for 1 moment
  • Deplete spinach and pasta spinach and return for the pot
  • Add more the ricotta marinade, the food preparation drinking water, and blend well
  • Offer by using a drizzle of extra virgin olive oil, fresh grated Parmesan cheese, and lemon wedges (optionally available)
  • Enjoy… Buon appetito!

RECIPE Notices And TIPS

Should you elegant creamy and fresh spaghetti all set very quickly, low-cost, and kids accredited, this recipe is made for you!

If you go for whole-grain pasta you’ll get more natural fiber and micronutrients than white pasta, plus. Whole-grain may be the far healthier solution also in terms of a container of spaghetti, and causes you to sense fuller much longer which is actually a fantastic benefit. We love it and we take in it virtually consistently.

HOW TO Put SPINACH TO PASTA?

Blanched (rapidly boiled) spinach operates great within this recipe and preparing food spinach and pasta all-in-one pot will save you time as well as laundry up. However, make sure not to overcook it, which will result in the loss of nutrients and flavor, and green color.

EASY LEMON RICOTTA PASTA And SPINACH

Recipe by BobbyCourse: Pasta recipeCuisine: Italian
Servings

3servings

Prep time

13minutes

Cooking time

40minutes

Calories

538kcal

Total time

1hour 

10minutes

EASY LEMON RICOTTA PASTA And SPINACH – I like this zesty lemon ricotta pasta with spinach, it can make a delish weeknight meal completely ready in under fifteen minutes. Basic, fresh ingredients, tasty flavor, and small work.

Ingredients

  • 1 unwaxed lemon, zest and juice

  • 8 oz (230 grams) fresh baby spinach, washed

  • 1 Tbsp extra virgin olive oil, plus extra for drizzling

  • 1 cup (9oz/250 grams) whole-milk ricotta

  • 1 garlic clove, grated or pressed

  • salt and black pepper, to taste

  • 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve

  • 3 lemon wedges, to serve (optional)

Instructions

  • In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
  • In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
  • Stir until well combined, taste and make sure you’re happy with the seasoning.
  • In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
  • After 1 minute, drain and return pasta and spinach to the same pot.
  • Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
  • Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!

Notes

  • Cooking water: add pasta water progressively, you might not need it all. You don’t need to water down the taste, however handiest make spaghetti first-class and moist. If you watched the reserved water isn’t always sufficient, you might upload a few Tbsps of milk.
  • Pasta: you may use any quick, massive or long pasta shapes that paintings well to seize the creamy ricotta. I love spaghetti, but penne, fusilli, conchiglie paintings quality. Mini pasta shapes like orzo or maybe elbow macaroni don’t work properly within the recipe.

Nutrition Facts

3 servings per container


  • Amount Per ServingCalories538
  • % Daily Value *
  • Total Fat 20g 31%
    • Saturated Fat 10g 50%
  • Cholesterol 53mg 18%
  • Sodium 314mg 14%
  • Potassium 743mg 22%
  • Total Carbohydrate 64g 22%
    • Dietary Fiber 5g 20%
    • Sugars 4g
  • Protein 26g 52%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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