Lemon Ricotta Pasta

Name: Lemon Ricotta Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound rigatoni (cooked according to packet directions, reserve 1/2 cup cooking water to use in sauce); 2 tablespoons extra virgin olive oil; 2 small shallots (finely diced {or use a small onion}); 4 cloves garlic (finely chopped or minced); 1 1/2 cups whole milk ricotta; 1/2 cup heavy cream; 1/3 cup grated parmesan cheese; Juice and zest of 1 lemon; 2 cups baby spinach leaves (lightly packed); 1/4 cup chopped fresh parsley (for garnishing (optional); Lemon wedges (for serving (optional)

Lemon Ricotta Pasta combines the zesty brightness of freshly squeezed lemons with the creamy richness of ricotta cheese, resulting in a dish that is both refreshing and comforting. The dish also mixes fresh spinach and Parmesan cheese in with the pasta and is finished off with fresh parsley.

Prep10 min
Cook15 min
Total25 min
Makes4 servings
Calories799

Ingredients

4 servings

1 pound rigatoni (cooked according to packet directions, reserve 1/2 cup cooking water to use in sauce)
2 tablespoons extra virgin olive oil
2 small shallots (finely diced {or use a small onion})
4 cloves garlic (finely chopped or minced)
1 1/2 cups whole milk ricotta
1/2 cup heavy cream
1/3 cup grated parmesan cheese
Juice and zest of 1 lemon
2 cups baby spinach leaves (lightly packed)
1/4 cup chopped fresh parsley (for garnishing (optional)
Lemon wedges (for serving (optional)

Method

1
Cook the rigatoni according to packet directions. Reserve 1/2 cup of the pasta water and set aside and drain remaining water.
2
Heat the olive oil in a large skillet over a medium-high heat. Cook the shallot, stirring, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add a pinch of salt and pepper.
3
Add the ricotta, heavy cream, grated parmesan, lemon juice and zest, baby spinach leaves and reserved pasta cooking water to the skillet. Slowly simmer on low whisking the sauce the whole time until the spinach melts.
4
Stir the pasta through the ricotta sauce until the pasta is covered. Garnish with extra grated Parmesan cheese.
5
Divide the pasta between the serving bowls, top with the chopped parsley and serve with lemon wedges

Notes

Store this pasta in an airtight container in the fridge for up to 2 days. Reheat using the microwave. This pasta is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating using the microwave. If you forget to reserve the cooking water before draining the pasta simply use tap water instead. The sauce can be thinned further by adding extra cooking water. Additional parmesan can be used as a garnish when serving if desired.