Best 3 Lemon Ricotta Parmesan Pasta With Spinach And Grilled Chicken Recipes
Indulge in a symphony of flavors with our Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken. This tantalizing dish is a delightful blend of tangy lemon, creamy ricotta, savory parmesan, vibrant spinach, and tender grilled chicken. The harmonious combination of textures and flavors will elevate your taste buds to new heights.
Immerse yourself in a culinary journey with our diverse selection of recipes. From the classic Carbonara to the innovative Sweet Potato Gnocchi with Brown Butter and Sage, each recipe is a testament to the versatility and boundless creativity of pasta. Explore the depths of flavor with our Creamy Pesto Pasta with Shrimp and Sun-Dried Tomatoes, or embark on a spicy adventure with our Arrabbiata Sauce. Vegetarian enthusiasts will delight in our flavorful Roasted Red Pepper Pasta with Goat Cheese and Arugula, while seafood lovers will relish our elegant Salmon Puttanesca.
LEMON RICOTTA PARMESAN PASTA WITH SPINACH AND GRILLED CHICKEN RECIPE - (4.4/5)
Provided by Tarah716
Number Of Ingredients 10
Steps:
- Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta. Drain water (reserving 1 cup) and return pasta to pot. Set pot over low heat and add olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat. Add in more pasta water as desired to thin. Season with salt and pepper to taste and toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired. NOTE: I recommend brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before grilling.
LEMON RICOTTA PASTA & SPINACH
This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
Provided by Katia
Categories pasta
Number Of Ingredients 9
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!
Nutrition Facts : Calories 538 kcal, Carbohydrate 64 g, Protein 26 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 314 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
ONE-POT PASTA WITH RICOTTA AND LEMON
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
- Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
- Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
Tips:
- Use fresh lemon zest and juice: Fresh lemon zest and juice add a bright, citrusy flavor to the dish. Be sure to use unwaxed lemons, and zest them before juicing them.
- Don't overcook the chicken: Grilled chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
- Use high-quality Parmesan cheese: Parmesan cheese is a key ingredient in this dish, so be sure to use a good quality cheese. Look for Parmigiano-Reggiano cheese that has been aged for at least 12 months.
- Add the spinach at the end: Spinach wilts quickly, so add it to the pasta at the very end of the cooking process. This will help to preserve its鮮豔的綠色 and nutrients.
Conclusion:
Lemon ricotta parmesan pasta with spinach and grilled chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of lemon, ricotta, Parmesan cheese, spinach, and grilled chicken is flavorful and satisfying. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
