Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

Lemon Ricotta Pasta with Spinach and Toasted Pine Nuts

A comforting and refreshing dish featuring creamy ricotta, fresh spinach, and toasted pine nuts, all brought together by the zing of lemon. Perfect for easy weeknight dinners.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

Pasta and Sauce Ingredients

8 oz pasta (of your choice) Cook according to package instructions.
1 cup ricotta cheese Use whole milk ricotta for creaminess.
2 cups fresh spinach Can substitute with arugula or baby kale.
1 unit lemon (zested and juiced) Zest and juice the lemon for added flavor.
1/4 cup toasted pine nuts Can substitute with toasted sunflower seeds for nut-free.
2 tbsp olive oil Use extra virgin for best flavor.
to taste salt and pepper Season to preference.
to taste grated Parmesan cheese for serving Adds a savory richness.

Method

Cooking

Begin by bringing a pot of salted water to a boil. Add the pasta and cook it according to package instructions until al dente, about 8-10 minutes.
While the pasta is cooking, toast your pine nuts in a frying pan over medium heat, stirring frequently for 3-5 minutes or until golden.
In a large mixing bowl, combine the ricotta cheese, lemon juice, and lemon zest. Whisk until smooth and season with salt and pepper.
Once the pasta is done, reserve about 1/2 cup of the pasta water, then drain the pasta. Add the drained pasta directly to the bowl with the ricotta, and toss in the fresh spinach. If the mixture is too thick, add a bit of reserved pasta water until you reach desired consistency.
Fold in the toasted pine nuts and serve immediately, garnished with extra lemon zest and grated Parmesan.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze components separately to maintain texture. Reheat gently in a pan or microwave with a splash of water.