Well. The weather refuses to act like spring.
But I’m sick of waiting for spring to arrive to make delicious spring food!
So this recipe for Spinach Lemon Ricotta Pasta has spring ingredients that are still comforting in chilly weather – spinach with a lemony ricotta sauce over fettuccine.
Ingredients:
- 1 pound fettuccine
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 (5 oz bags) baby spinach
- 1 cup whole milk ricotta cheese
- 1/2 cup milk
- 1/4 cup grated parmesan cheese
- the zest and juice of 1 lemon
- salt and pepper, to taste
Bring a salted pot of water to a boil. Add the fettuccine and cook for 8 to 10 minutes.
While waiting for the pot of water to boil, prepare the rest of your ingredients. Once you add the pasta to the pot of water, heat a large saute pan over medium heat. Add the olive oil and butter. When the butter has melted, add the chopped shallot, garlic cloves, and red pepper flakes. Cook, stirring occasionally, until fragrant, about 2 minutes.
Add in one bag of baby spinach. Give it a minute or so to cook down a bit and add in the second bag. Stir occasionally until wilted, about 5 minutes. Reduce the heat to medium-low.
Add in the ricotta cheese, milk, grated parmesan cheese, lemon juice and zest, stirring to combine. It will be somewhat grainy. At this point, the pasta is probably nearly finished cooking.
Before draining, reserve a cup of the pasta water, then drain the pasta. Add 1/2 cup of the pasta water to the spinach mixture and stir to combine. Simmer for about 5 minutes until the mixture thickens up a bit.
Add in the pasta, tossing to combine. If needed, add in more pasta water to loosen the sauce. Season with salt and pepper.
Serve immediately, spooning the sauce over the top.
This is nice and creamy but the lemon brightens it up.
If you’re a huge fan of spinach, I’d even suggest adding more to this recipe; it really cooks down!
The red pepper flakes add a dimension of flavor but don’t make the dish spicy. If you’re a fan of some heat, sprinkle a bit more on before serving.
This dish was a yummy transition between winter and spring; although I’m ready for it to be spring for real!
Ingredients
- 1 pound fettuccine
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 (5 oz bags) baby spinach
- 1 cup whole milk ricotta cheese
- 1/2 cup milk
- 1/4 cup grated parmesan cheese
- the zest and juice of 1 lemon
- salt and pepper, to taste
Instructions
- Bring a salted pot of water to a boil. Add the fettuccine and cook for 8 to 10 minutes.
- While waiting for the pot of water to boil, prepare the rest of your ingredients. Once you add the pasta to the pot of water, heat a large saute pan over medium heat. Add the olive oil and butter. When the butter has melted, add the chopped shallot, garlic cloves, and red pepper flakes. Cook, stirring occasionally, until fragrant, about 2 minutes.
- Add in one bag of baby spinach. Give it a minute or so to cook down a bit and add in the second bag. Stir occasionally until wilted, about 5 minutes. Reduce the heat to medium-low.
- Add in the ricotta cheese, milk, grated parmesan cheese, lemon juice and zest, stirring to combine. It will be somewhat grainy. At this point, the pasta is probably nearly finished cooking.
- Before draining, reserve a cup of the pasta water, then drain the pasta. Add 1/2 cup of the pasta water to the spinach mixture and stir to combine. Simmer for about 5 minutes until the mixture thickens up a bit.
- Add in the pasta, tossing to combine. If needed, add in more pasta water to loosen the sauce. Season with salt and pepper.
- Serve immediately, spooning the sauce over the top.
I love this recipe and have made it a number of times.
ricotta cheese and spinach what is not to like !
Agreed, Rob! 🙂