Lemon ricotta pasta
Ricotta and lemon make a creamy sauce without a long simmer. Mix it off the heat with hot pasta water, then add spinach for a fresh, quick dinner.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Cook pasta following the packet. Add spinach for the last 30 seconds, then reserve 200 ml water and drain.
- 02
Step 2
In a large bowl, stir ricotta with lemon juice, zest, oil, pepper and salt. Whisk in 60 ml hot pasta water until smooth.
- 03
Step 3
Add hot pasta and spinach. Toss well, loosening with more water a spoonful at a time. Serve immediately.
Make it your own.
- Do not boil the ricotta sauce; mixing it off the heat gives a smoother texture.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
