Lemon Spinach Pasta
A light and refreshing pasta dish combining vibrant flavors of lemon and spinach with creamy ricotta cheese, perfect for a quick meal.
Ingredients
Main Ingredients
- 12 ounces rigatoni (or other pasta) You can substitute with any pasta shape.
- 10 ounces spinach Fresh or thawed frozen spinach can be used.
- 1.5 cups ricotta (or dairy-free ricotta) For a dairy-free option, use appropriate substitutes.
- 1 tablespoon extra virgin olive oil
- 1 cup Parmesan cheese (grated, or dairy-free cheese) Freshly grated Parmesan is recommended.
- 1 teaspoon lemon zest Start with a teaspoon and add more to taste.
- ⅛ teaspoon nutmeg (grated)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add the rigatoni and cook according to package instructions until al dente.
- In the last two minutes of cooking, toss in the spinach to wilt it.
- Once cooked, drain the pasta and spinach, and set aside.
Make the Lemon Ricotta Sauce
- In a large mixing bowl, combine the ricotta, olive oil, lemon zest, nutmeg, salt, and black pepper. Stir well until it forms a smooth mixture.
Toss the Pasta
- Add the drained pasta and spinach to the ricotta mixture.
- Toss everything together until the pasta is well-coated with the creamy sauce.
- Finally, fold in the grated Parmesan cheese until evenly distributed.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Add a splash of water or olive oil when reheating.
