This quick and easy homemade ricotta and lemony garden pasta is a delightful dish that combines creamy ricotta cheese with the bright flavors of lemon and fresh garden herbs. It's perfect for a busy weeknight dinner or a casual gathering with friends. With simple ingredients and minimal preparation, you can have this flavorful pasta on the table in no time!
Ingredients: 1 lb pasta. 2 cups fresh ricotta cheese. 1/4 cup olive oil. Zest of 1 lemon. Juice of 1 lemon. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup baby spinach leaves. 1/4 cup fresh basil leaves, torn. Salt and pepper to taste. Grated Parmesan cheese for serving.
Instructions: Follow the directions on the package to cook the pasta until it is al dente. Save 1 cup of the pasta water before you drain it. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Put cherry tomatoes in the pan and cook for about two to three minutes, until they start to get soft. Add fresh ricotta cheese, lemon zest, and lemon juice, and mix well. Add pepper and salt to taste. Put the cooked pasta and the pasta water you saved into the skillet. Toss the pasta to mix it with the sauce. To the pan, add small spinach leaves and torn basil leaves. Add the spinach and cook for one to two more minutes, until it softens. If you want, you can serve it hot with grated Parmesan cheese and extra lemon zest on top.
Prep Time: 15 minutes
Cook Time: 15 minutes
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