Lemon Ricotta Spinach Pasta

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 This was a great light meatless meal by blogger SIP & FEAST was perfect on a hot summer evening ! We used bucatini and the sauce clung well to it.



  • 1 pound (454g) linguine or spaghetti
  • 1 pound (454g) baby spinach
  • 1/2 cup extra virgin olive oil divided
  • 2 large shallots sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups (480g) ricotta
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup (45g) parmesan grated
  • salt and pepper to taste
  • 3 cups pasta water will most likely not need it all
  • 1/4 cup basil hand torn
Bring a large pot of salted water to boil and cook the pasta to al dente. When the pasta is 1 minute from finished cooking add in the spinach. Drain the pasta and spinach, making sure to reserve at least 3 cups of pasta water.
Heat a large pan to medium heat with 5 tablespoons of olive oil and add the shallots. Saute the until translucent then add the red pepper flakes. Turn the heat to its lowest setting.
When the pasta is almost done cooking add 1 cup of pasta water to the pan.
Remove the pan from the heat and add the pasta, spinach, ricotta, lemon juice, and lemon zest. Mix well to a creamy consistency. If the pasta is too dry, add more pasta water, a 1/4 cup at a time, until the perfect consistency is achieved. Mix in the grated parmesan.
Mix in the basil and the remaining 3 tablespoons of extra virgin olive oil. Test and season well with salt and pepper to taste. Serve in bowls with more grated parmesan. Enjoy!

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