Hey there! If you’re anything like me, you love a quick and delicious dinner that’s both satisfying and impressive. Today, I’m excited to share with you my Lemon Ricotta Pasta recipe. It’s creamy, bright, and oh-so-easy to make! Trust me, this dish is perfect for a weeknight treat or even a special dinner with friends. Plus, the combination of zingy lemon and rich ricotta is just heavenly!
Nutritional Benefits
Let’s talk about why this dish isn’t just delicious but also has some wonderful nutritional perks! Ricotta cheese is packed with protein and calcium, which are great for your bones and muscles. When combined with fresh spinach, you’re also adding a boost of iron and vitamins A and C. And lemon? Well, it’s full of antioxidants and can help with digestion. So, you’re not just enjoying a tasty meal; you’re doing something good for your body too!
Fun Variations to Make
- Veggie Boost: Feel free to add other veggies like cherry tomatoes or zucchini for a colorful twist!
- Swap the Pasta: If you’re feeling adventurous, try whole wheat or gluten-free pasta as a delicious alternative.
- Add Protein: Grilled chicken, shrimp, or even chickpeas can take this dish to the next level for added protein!
- Spicy Kick: Want a little heat? You can add more red pepper flakes or even some fresh chili for that spicy flair!
- Different Cheeses: If you’re not a ricotta fan, you could substitute it with cream cheese or mascarpone for a different kind of creaminess!
Easy Lemon Ricotta Pasta Recipe
Ingredients
- Fettuccine pasta (or your favorite type)
- 1 cup ricotta cheese
- Fresh basil leaves for garnish
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Red pepper flakes, to taste (optional)
- Salt and black pepper, to taste
- Olive oil
- 2 cups spinach (fresh or frozen)
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Cooking Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Before draining, reserve about 1 cup of pasta water—this will help with sauce consistency later.
- Prepare the Sauce: While the pasta cooks, heat a large skillet over medium heat. Drizzle in some olive oil and add the minced garlic, sauté it for about 1 minute until it becomes fragrant. Just keep an eye on it to avoid burning!
- Add Cream and Cheese: Reduce the heat a bit, then pour in the heavy cream. Add the ricotta cheese and use a spatula to break it up, mixing until smooth and heated through.
- Incorporate Spinach: If you’re using fresh spinach, toss it into the sauce and stir until it wilts. For frozen spinach, make sure it’s thawed and squeezed of excess moisture, and then add it to the skillet.
- Season the Sauce: Stir in the lemon zest and juice, mixing everything together really well. Season the sauce to your taste with salt, black pepper, and red pepper flakes if you like some heat.
- Combine with Pasta: Add the drained fettuccine into the skillet with the sauce. Toss everything together, adding reserved pasta water gradually until the sauce reaches your desired creaminess.
- Serve: Plate up the pasta, and finish with a generous sprinkle of grated Parmesan cheese, fresh basil leaves, and some extra lemon slices على الجوانب for a pop of color!
- Enjoy: Serve immediately, and dig in while it’s hot and creamy!
Practical & Valuable Tips
- Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a gentle reheat on the stove, adding a splash of water or cream to revive the sauce!
- Perfect Consistency: If your sauce is too thick, don’t hesitate to use more of that reserved pasta water until you reach your perfect consistency.
- Fresh Herbs: If you have fresh herbs on hand, like parsley or chives, they can be a lovely addition to complement the basil.
Equipment Needed
Here’s a quick list of tools you’ll need to whip up this delicious dish:
- A large pot for boiling pasta
- A colander for draining
- A large skillet for making the sauce
- A spatula or wooden spoon for stirring
- A zester or grater for the lemon
- Measuring cups and spoons
Frequently Asked Questions
- Can I use other types of pasta? Absolutely! This sauce works well with any pasta you prefer, like penne or spaghetti!
- Is there a non-dairy substitute for ricotta? Yes! You can use a dairy-free ricotta option or silken tofu blended until smooth.
- Can I make this dish ahead of time? It’s best served fresh, but you can prepare the sauce in advance and reheat it when you’re ready to serve.
- How can I make this recipe more filling? Adding protein like grilled chicken, shrimp, or beans can make it even heartier!
- What should I do if the sauce is too tangy? If your sauce ends up a bit tangy, adding a pinch of sugar can help balance the flavors!
Okay, now that you’re all set to make this creamy Lemon Ricotta Pasta, I can’t wait to hear how it turns out for you! If you try it, be sure to share your delicious creations on Pinterest or tag me on social media. Happy cooking!
