Lemon Ricotta Pasta Spinach Recipes

LEMON RICOTTA PASTA & SPINACH

Lemon ricotta pasta & spinach image

This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.

Provided by Katia

Categories pasta

Number Of Ingredients 9

Ingredients

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

Steps:

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

Nutrition Facts : Calories 538 kcal, Carbohydrate 64 g, Protein 26 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 314 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

LEMON PASTA WITH SPINACH

Lemon Pasta with Spinach image

Healthy spinach, garlic and lemon combine to coat angel hair pasta for a lovely side that'll freshen any meal. -Charlene Anderson, Bonney Lake, Washington

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

8 ounces uncooked angel hair pasta
2 garlic cloves, minced
2 tablespoons butter
1 package (6 ounces) fresh baby spinach
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions., Meanwhile, in a large skillet, saute garlic in butter until tender. Add the spinach, lemon juice and zest, salt and pepper; cook 2-3 minutes longer or until spinach is wilted., Drain pasta. Add to skillet; toss to coat.

Nutrition Facts : Calories 184 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 249mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

ONE-POT PASTA WITH RICOTTA AND LEMON

One-Pot Pasta With Ricotta and Lemon image

This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.

Provided by Ali Slagle

Categories dinner, easy, lunch, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

LEMON, SALMON AND RICOTTA PASTA

Lemon, Salmon and Ricotta Pasta image

Another recipe for smoked salmon lovers adapted from a recipe in the November/December 2005 issue of the 'donna hay magazine: turn simple into special'. I have posted two other smoked salmon recipes from this issue. Serve this with Theodore Kyriakou's Recipe #141988 or, if you are feeling more adventurous, his Recipe #141992, or with your own favorite salad.

Provided by bluemoon downunder

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

400 g angel hair pasta
2 tablespoons lemon zest, finely grated
1/3 cup lemon juice
1 tablespoon olive oil
1/2 cup parmesan cheese, finely grated
200 g ricotta cheese, preferably low fat
1 cup basil leaves
1 cup flat leaf parsley
200 g smoked salmon, slices roughly chopped

Steps:

Cook the pasta in a large pan of salted boiling water for 10-12 minutes, or until al dente; drain thoroughly and return the pasta to the pan.
Combine the lemon zest, lemon juice, oil and parmesan in a small bowl; pour the lemon mixture over the pasta and toss to combine; add the ricotta, basil, parsley and smoked salmon and toss gently until combined.
Spoon the pasta into 6 serving bowls and serve with a side salad and warm crusty rolls.

Nutrition Facts : Calories 411.9, Fat 11.6, SaturatedFat 5, Cholesterol 32, Sodium 426.5, Carbohydrate 53.9, Fiber 3.3, Sugar 1.9, Protein 22.5

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