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Introduction
This light and creamy pasta combines the freshness of lemon with rich ricotta and tender spinach for a delightful weeknight dinner. Quick to make and full of flavor, it’s perfect for a simple yet satisfying meal.
Ingredients
12 oz (340 g) pasta (spaghetti, fettuccine, or penne)
2 tablespoons olive oil
3 cloves garlic, minced
4 cups baby spinach, roughly chopped
1 cup ricotta cheese (whole milk ricotta recommended for extra creaminess)
Zest and juice of 1 lemon
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese (optional, for serving)
How to Make
Cook the pasta according to package instructions until al dente. Drain, reserving about ½ cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the chopped spinach and cook until wilted, about 2-3 minutes.
Reduce heat to low and stir in ricotta cheese, lemon zest, and lemon juice. Mix well until creamy.
Add the cooked pasta to the skillet, tossing to coat evenly. If needed, add reserved pasta water a little at a time to loosen the sauce.
Season with salt and pepper to taste.
Serve immediately, topped with grated Parmesan if desired.
Serving and Storage Tips
Serve warm with a side salad or garlic bread.
Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently with a splash of water or broth to loosen the sauce.
Variations
Add grilled chicken or shrimp for extra protein.
Swap spinach for kale or arugula for a different green.
Stir in chili flakes for a spicy kick.
FAQ
Q: Can I use low-fat ricotta?
A: Yes, but whole milk ricotta gives a creamier texture.
Q: How do I prevent the pasta from drying out?
A: Reserve some pasta water and add it to the sauce while mixing to keep it moist.
Citroen Ricotta Spinazie Pasta
Introductie
Deze lichte en romige pasta combineert de frisheid van citroen met rijke ricotta en zachte spinazie voor een heerlijke doordeweekse maaltijd. Snel te maken en boordevol smaak, perfect voor een simpele maar bevredigende maaltijd.
Ingrediënten
340 g pasta (spaghetti, fettuccine of penne)
2 eetlepels olijfolie
3 teentjes knoflook, fijngehakt
4 kopjes babyspinazie, grof gehakt
1 kop ricotta (bij voorkeur volle melk voor extra romigheid)
Rasp en sap van 1 citroen
Zout en versgemalen zwarte peper naar smaak
Geraspte Parmezaanse kaas (optioneel, om te serveren)
Bereidingswijze
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