I love this zesty lemon ricotta pasta with spinach, it makes a delish weeknight meal prepared in less than 15 mins. Simple, clean components, delicious taste, and minimal effort.

This no-prepare dinner sauce is one among my cross-to recipes from once I became at uni and may be made very quickly. Mix creamy ricotta, parmesan cheese, garlic, greater virgin olive oil, and fresh lemon. Your pasta sauce is ready.

Easy peasy, reasonably-priced, perfect in your carb cravings and so excellent.

If you’re a big fan of lemons like me, you’ll love how their juice and zest remodel a easy dish into something that tastes pure sunshine. And what about the creamy ricotta? I adore it, particularly when I used to shop for sparkling ricotta from the cheese counter in Italy (ahhh remote reminiscences!)

To make this easy pasta dish healthier and more filling, don’t overlook to add your greens. You should switch spinach for different delicious veggies, or even protein like grilled bird or salmon.  The sky is the limit!


If you fancy clean and creamy spaghetti prepared in no time, less expensive, and kids authorized, this recipe is for you!

Plus, in case you cross for entire grain pasta you’ll get more herbal fiber and micronutrients than white pasta. Whole-grain is the more healthy alternative additionally when it comes to a bowl of spaghetti, and makes you feel fuller longer that's a tremendous bonus. We adore it and we eat it almost on a regular foundation.


Blanched (speedy boiled) spinach works best on this recipe, and cooking spinach and pasta all in one pot saves time and washing up.  However, make certain now not to overcook it, with a purpose to bring about the lack of nutrients, taste, and green coloration.


What approximately including a twist? This outstanding recipe is so versatile, feel free to add more veggies or maybe protein of your choice. Here are a few versions that taste delicious at the side of the lemon and ricotta blend.

Add them to the pot when you stir within the ricotta mixture.
  •     Sauteed or grilled vegetables: asparagus, peas, zucchini, artichokes 
  •     Arugula, basil, chives
  •     Cherry tomatoes or chopped sun dried tomatoes
  •     Grilled hen
  •     Grilled or smoked salmon

Prep Time       : 13 minutes
Cooking time  : 5 minutes
Serving           : 3


  • 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli...)
  • 1 cup (9oz/250 grams) whole-milk ricotta
  • 8 oz (230 grams) fresh baby spinach, washed
  • 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
  • 1 unwaxed lemon, zest and juice
  • 3 lemon wedges, to serve (optional)
  • 1 Tbsp extra virgin olive oil, plus extra for drizzling
  • 1 garlic clove, grated or pressed
  • salt and black pepper, to taste


  • 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, add spinach to the pot. Stir well and push the leaves down to submerge them in water.
  • After 1 minute, reserve 1/2 cup of the cooking water, then drain.
  • 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!


Cooking water: add pasta water gradually, you might not need all of it. You don't want to water down the flavor, but only make spaghetti nice and moist. If you think the reserved water is not enough, you might add a few Tbsps of milk.  Pasta: you can use any short, large or long pasta shapes that work well to capture the creamy ricotta. I love spaghetti, but penne, fusilli, conchiglie work fine. Mini pasta shapes like orzo or even elbow macaroni don’t work well in the recipe.

 for original recipes please visit theclevermeal.com


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