Bright, fresh, and full of lemony flavor!
Lemony Greens and Ricotta Pasta
A recipe fit for any time of year, this creamy pasta is packed with bright, lemony flavor and delicious super greens. And the best part? It’s super fast, incredibly simple, and comes together in one pot!
16 oz. Fresh or Dried Zelli Spaghetti
2 Tbsp Olive Oil
3 Cloves Fresh Grated Garlic
Zest of 1 Lemon
Juice of 1 Lemon
1 tsp Dried Basil
1 tsp Crushed Red Pepper
1 c. Whole Milk Ricotta
1 c. Fresh Grated Parmigiano-Reggiano
Salt & Fresh Cracked Pepper
2 c. Baby Mixed Super Greens
Bring large pot of salted water to a boil and cook pasta to Al dente.
Meanwhile, make sure you have all remaining ingredients prepped and ready to go! Once the pasta is done, the recipe moves FAST, so be ready!
Once pasta is done, reserve one cup of the pasta water and drain the rest. Leave pasta aside for now.
Return your pot to the stove and reduce heat to medium. Add olive oil, garlic, red pepper flakes, and lemon zest to oil and allow spices to bloom until nice and fragrant (about 1 minute). Stir frequently and do not let your garlic or spices burn.
Add ricotta, parmigiano, lemon juice, and half of your reserved pasta water and whisk together quickly until well-combined.
Add pasta back to pot and quickly combine with tongs, adding remaining pasta water as needed until pasta is well coated with sauce.
Add greens to pasta and stir until wilted. Add salt and fresh cracked pepper to taste. Plate and serve immediately!
You can make this pasta using ANY of Zelli’s fresh or dried pastas. A short or long pasta both work well here. For a bit of added umph, sub Opera Sauce for the red pepper flakes!