Best 5 Lemon Pasta With Spinach Recipes

LEMON RICOTTA PASTA & SPINACH

Steps:

• In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
• In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
• Stir until well combined, taste and make sure you're happy with the seasoning.
• In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
• After 1 minute, drain and return pasta and spinach to the same pot.
• Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
• Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!

LEMON PASTA WITH SPINACH

Steps:

• In a large deep sided skillet set over medium heat, add the olive oil, garlic, chili and bay leaf. Give a good stir for about a minute until the garlic is fragrant.
• Add the onions and cook, stirring occasionally, for about 5 minutes.
• In a large pot of boiling water, add spaghetti and cook to instructions on the pack. When cooked, remove and drain. Reserve about 1 cup/240 ml of pasta water.
• Increase heat to high, add the vegetable stock and bring to a simmer. Allow it to reduce about 3 minutes. Pour in the cooking cream and stir well and bring back to a gentle simmer.
• Pour in the lemon juice and then the spaghetti. Give a really good stir around.
• Add in a cup/240 ml of pasta water, the butter, cheese, lemon zest, the fresh spinach, parsley, salt and pepper. and give a really good stir.
• Serve immediately. Can garnish with extra parmesan and parsley if desired.

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

LEMON SPAGHETTI WITH SPINACH

Steps:

• In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
• Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough (this might take a couple of minutes. Try not to break them when they're still too hard). Cook for 15-18 minutes.
• When the spaghetti are al dente, stir in the spinach and the lemon zest. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!

LEMONY PASTA WITH GOAT CHEESE AND SPINACH

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
• In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.