Lemon Ricotta Pasta with Spinach and Toasted Breadcrumbs
Lemon Ricotta Pasta with Spinach and Toasted Breadcrumbs is a vibrant, creamy dish that combines the zesty brightness of fresh lemon and the rich texture of ricotta cheese. Tossed with tender spinach and finished with crispy toasted breadcrumbs, this pasta is both visually stunning and incredibly delicious. Perfect for weeknight dinners or special occasions, it’s sure to impress your family and friends with its restaurant-quality flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine or pasta of choice
- 2 cups fresh spinach
- 1 cup ricotta cheese
- Zest of 1 lemon
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- ½ cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water.
- In a skillet over medium heat, add olive oil and sauté minced garlic for about 30 seconds. Add fresh spinach and cook until wilted.
- Lower the heat, then stir in ricotta cheese and lemon zest. Gradually add reserved pasta water until smooth.
- Drain the pasta and toss it into the skillet with the creamy sauce, mixing well.
- Season generously with salt, pepper, and Parmesan cheese until combined.
- In a separate pan, toast panko breadcrumbs until golden brown. Sprinkle over the pasta before serving.
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 35mg
Keywords: Feel free to customize by adding grilled chicken or shrimp for protein. For a spicy kick, include red pepper flakes or cherry tomatoes for sweetness. Use gluten-free pasta for a healthier alternative.