Description
A creamy, tangy pasta dish featuring fresh spinach and ricotta, ready in just 25 minutes.
Ingredients
Scale
- 1 pound (454 g) linguine or spaghetti, high-quality semolina, whole wheat, or fresh pasta
- 1 pound (454 g) baby spinach, fresh, bright green leaves, pre-washed and drained if bagged
- 2 cups (480 g) ricotta cheese, creamy whole milk, drained of excess liquid
- 2 large shallots, sliced
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest, freshly grated avoiding bitter pith
- 1/2 cup (45 g) grated Parmesan cheese, freshly grated
- 1/4 cup fresh basil, hand torn
- 3 cups reserved pasta water, starchy
- 1/2 cup extra virgin olive oil, divided for sautéing and mixing
- 1/2 teaspoon crushed hot red pepper flakes
- Salt and black pepper, to taste
Instructions
- Step 1: Fill a large pot with salted water and bring to a rolling boil. Add the pasta and cook until al dente, following package directions. One minute before the pasta finishes cooking, add the baby spinach directly into the pot to wilt.
- Step 2: Drain the pasta and spinach together in a colander, reserving at least 3 cups of the starchy pasta water for sauce consistency.
- Step 3: Heat 5 tablespoons of extra virgin olive oil in a large sauté pan over medium heat. Add sliced shallots and cook until translucent but not browned, approximately 2-3 minutes, stirring occasionally.
- Step 4: Sprinkle the 1/2 teaspoon crushed hot red pepper flakes over the shallots and stir briefly to release heat and aroma.
- Step 5: Turn the heat down to its lowest setting to prevent shallots from burning while you prepare the next steps.
- Step 6: When the pasta is nearly done cooking, pour 1 cup of reserved pasta water into the sauté pan. This will begin to form a silky sauce.
- Step 7: Remove the pan from heat. Add the drained pasta, spinach, ricotta cheese, fresh lemon juice, and lemon zest to the pan. Stir thoroughly until the mixture forms a creamy consistency.
- Step 8: If the pasta looks dry or the sauce is too thick, add additional pasta water in 1/4 cup increments while stirring, until the desired creaminess is achieved.
- Step 9: Stir in the grated Parmesan cheese, the torn fresh basil, and the remaining olive oil. Mix to incorporate all flavors evenly.
- Step 10: Taste the pasta and season well with salt and pepper, adjusting gradually as you mix for balanced flavor.
- Step 11: Plate the creamy lemon ricotta spinach pasta in bowls. Optionally sprinkle extra Parmesan on top before serving.
Notes
- Room Temperature: Store in an airtight container away from sunlight and heat for up to 1 day.
- Refrigeration: Place in an airtight container and refrigerate for up to 3 days. Reheat gently to retain sauce creaminess.
- Freezing: Use freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly.
- Use high-quality pasta such as semolina or fresh pasta for better texture.
- Fresh whole milk ricotta provides richness; avoid low-fat versions to maintain creamy sauce. Drain excess moisture for thicker sauce.
- Add spinach just before pasta finishes cooking to preserve vibrant green color and nutrients.
- Lower heat immediately if shallots brown too quickly to prevent bitterness.
- Adjust seasoning last after cheese and basil are mixed in for best flavor balance.
- Add pasta water gradually to avoid overly thin sauce.
- Reheat pasta gently on low heat, adding a splash of reserved pasta water or olive oil if sauce appears dry, stirring until warm and creamy.
- Pair with steamed asparagus, roasted Brussels sprouts, or a fresh arugula salad with cherry tomatoes and balsamic dressing for a complementary flavor contrast.
- Add crushed red pepper flakes, extra virgin olive oil drizzle, or additional Parmesan cheese on top for enhanced flavor. Fresh herbs like basil or parsley can be added as garnish.
- Substitute gluten-free pasta, following package cooking times to avoid overcooking.
- Add cooked grilled chicken or shrimp to increase protein content without altering core flavors.
- Fresh baby spinach should be bright green without wilting for best flavor and texture.
- Use freshly squeezed lemon juice and zest for vibrant flavor; bottled lemon juice can lack brightness.
- Fresh minced garlic is preferred for aroma (not listed in ingredients but recommended by analysis).
- Use good quality extra virgin olive oil stored in a dark place for freshness and flavor.
- Grate Parmesan cheese fresh to ensure smooth melting and best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg