Lemon Ricotta Pasta
A creamy sauce and the zesty taste of lemons – add greens and pasta, and it’s a quick and delicious dish for any day of the week. You don’t have to have a lot of exotic ingredients on hand, or take hours in preparations. Limoneira® Lemon, garlic, and basil, along with a dash of chilli pepper, liven up the rich sauce.
Ingredients
- 1/2 pound fresh pasta
- 1 cup ricotta
- 8 ounces baby spinach
- 1/3 cup pecorino cheese grated
- 1 lemon zest and juice
- 3 tablespoons olive oil
- 3 cloves garlic minced
- Kosher salt to taste
- Black pepper to taste
- 1/4 teaspoon crushed chili pepper flakes
- 1 handful fresh basil roughly chopped
- 1 lemon cut into wedges
Instructions
- Boil the pasta in a pot of lightly salted water until al dente.
- When it’s done, reserve about 1/4 cup of the pasta liquid.
- In a bowl, combine the ricotta, about half of the grated pecorino cheese, lemon zest and juice, minced garlic and olive oil. Stir to thoroughly combine the ingredients.
- Season with salt, pepper, and chili pepper flakes.
- Rinse the spinach, leaving droplets on the leaves. Add them to a skillet at a medium-high setting, and sauté until wilted.
- Add the cooked pasta, and stir together.
- Pour in the sauce and the reserved pasta liquid. Stir to a creamy texture, using more pasta liquid if it’s too thick.
- Reduce heat to medium low, and heat gently until serving temperature.
- To serve, top with chopped fresh basil, remaining pecorino cheese, and garnish with lemon wedges.
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