Zesty Lemon Ricotta Pasta with Spinach: A Burst of Flavor in Under 15 minutes

Indulge in the delightful combination of zesty lemon, creamy ricotta, and vibrant spinach with this easy and quick lemon ricotta pasta recipe. Bursting with fresh flavors and requiring minimal effort, this dish is perfect for satisfying your carb cravings in no time. Discover the simplicity of the no-cook sauce that takes this dish from ordinary to extraordinary.

Ingredients

• 220 grams pasta (spaghetti, linguine, penne, fusilli...)
• 250 grams ricotta
• 230 grams of fresh baby spinach, washed
• 35 grams of grated Parmesan cheese, plus extra to serve
• 1 lemon, zest, and juice
• 3 lemon wedges, to serve (optional)
• 1 Tbsp extra virgin 

• Boil a large pot of salted water and cook the pasta according to the package instructions until it reaches al dente consistency.

• While the pasta is cooking, prepare the ricotta sauce. In a medium bowl, combine the ricotta, olive oil, grated Parmesan cheese, garlic, lemon zest, and lemon juice. Season with salt and pepper to taste. Mix well until all the ingredients are thoroughly combined.

• In the last minute of the pasta's cooking time, reserve about 1/2 cup of the cooking water. Then, add the fresh baby spinach to the pot and stir well. Push the spinach leaves down into the water to ensure they cook evenly.

• After 1 minute, drain the pasta and spinach, and return them to the same pot.

• Add the prepared ricotta sauce to the pasta and spinach. Pour in a portion of the reserved cooking water to achieve a smooth and creamy consistency. Stir well to ensure all the pasta is evenly coated with the sauce. If needed, add more cooking water gradually until you reach the desired texture.

• Serve the lemon ricotta pasta immediately. Garnish with freshly grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges (optional). You can also add a pinch of red pepper flakes for a hint of spiciness if desired.

• Enjoy your zesty lemon ricotta pasta with spinach, and savor the delicious flavors!

Cooking Tip: If you find that the reserved cooking water is not sufficient, you can add a few tablespoons of milk to achieve the desired consistency.

Note: This recipe works best with short, large, or long pasta shapes that can effectively capture the creamy ricotta sauce. Spaghetti, penne, fusilli, or conchiglie are great options,

When it comes to pairing wine with lemon ricotta pasta and spinach, you'll want a wine that complements the vibrant flavours while balancing the creaminess of the dish. Here's a wine recommendation that can enhance your dining experience:

White Wine: Sauvignon Blanc

A crisp and refreshing Sauvignon Blanc is an excellent choice for this dish. The wine's citrus notes and bright acidity harmonize beautifully with the lemon flavors in the pasta. Look for a Sauvignon Blanc with herbaceous undertones, such as those from New Zealand or the Loire Valley, to add an extra layer of complexity.

Red Wine: Pinot Noir

If you prefer red wine, a light-bodied Pinot Noir can be a great match. Opt for a Pinot Noir with bright red fruit flavors and subtle earthiness. The wine's delicate tannins and acidity will complement the creamy ricotta and spinach without overpowering the dish.