Zesty Lemon Ricotta and Spinach Linguine
We had some ricotta and spinach that we didn't want to go bad and so we made this pasta-tively zesty lemon ricotta and spinach linguine! It's easy, fresh, delicious and features a no-cook sauce. Definitely the perfect light, yet flavorful meal for a busy weeknight!
PREP TIME: 5 MINS COOK TIME: 10 MINS TOTAL TIME: 15 MINS
Ingredients
- 8 ounces linguine
- 1 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1 tablespoon sunflower oil
- 1 lemon, juiced and zested
- 1 glove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces spinach
Instructions
Cook linguine according to package directions.
In a small bowl, combine all ingredients, except the spinach. Stir to combine.
In the last minute of the linguine’s cook time, add the spinach. Push the spinach into the water to submerge it.
Reserve 1/2 cup pasta water. Drain the linguine and spinach well.
Add the linguine and spinach back into the pot. Add the ricotta sauce. Stir to evenly coat the linguine in sauce, adding the pasta water a little bit at a time as needed. You want to end up with a smooth, creamy texture.
Serve.
