Can I use low-fat ricotta?

Yes, though whole milk ricotta offers better creaminess and taste.

How to avoid soggy pasta?

Use al dente pasta and avoid overcooking during reheating.

Yes, grilled chicken or shrimp works beautifully for added protein.

Yes, lemon is integral for flavor; however, lime can be used as an alternative.

Is extra virgin olive oil necessary?

It's recommended for its rich flavor, but regular olive oil is acceptable.

The Best Lemon Ricotta Pasta

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This Lemon Ricotta Pasta is a creamy, zesty twist on breakfast that’s perfect for the whole family, it’s a refreshing and satisfying dish full of bright flavors.

Author: Emily Cookson
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

1 pound of farfalle or another short pasta variety
Salt for boiling pasta water
4 tablespoons of butter
3 tablespoons of extra-virgin olive oil, divided
2 teaspoons of lemon zest and juice, from 1 large organic lemon
1 cup of whole-fat ricotta
Sea salt for sprinkling
Freshly ground black pepper
½ cup of finely shredded Parmigiano Reggiano cheese
2 tablespoons of Italian parsley, chopped (stems removed)

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Instructions

Prepare your ingredients: Begin by finely mincing two garlic cloves. Zest a fresh lemon, avoiding the bitter pith, and extract the juice. Wash and drain the baby spinach thoroughly.
Cook the pasta: Bring a pot of salted water to a rolling boil. Add your favorite pasta, such as penne, and cook until al dente. Reserve about half a cup of pasta water before draining.
Create the sauce base: In a mixing bowl, combine ricotta, lemon juice, and zest with a pinch of salt and pepper. Mix until smooth and creamy, ensuring no lumps for an even texture.
Sauté the garlic: In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the garlic until fragrant, being careful not to let it burn, which can impart a bitter taste.
Assemble the dish: Return the cooked pasta to the pot. Add the ricotta mixture, parmesan, and reserved pasta water. Stir gently, adding more water if needed, until the sauce achieves a creamy consistency that coats the pasta.
Add spinach and season: Toss in baby spinach, allowing it to wilt slightly. Adjust seasoning with salt and pepper to taste.
Serve and garnish: Serve the pasta hot, garnished with fresh basil leaves for an aromatic finish. Enjoy the smooth, creamy texture and refreshing lemon aroma.

Find it online: https://www.kitchenmomy.com/lemon-ricotta-pasta/