Lemon Ricotta Penne with Spinach and Artichokes. This light yet satisfying dish combines the tangy zest of lemon and the creamy richness of ricotta with the nutritious goodness of spinach and delicate artichokes. Perfect for those who appreciate a meal as nutritious as it is delicious, our recipe ensures each forkful is infused with a harmony of flavors that’s sure to delight your senses. Whether you’re looking for a quick weeknight dinner that doesn’t skimp on taste or a new staple for your meatless Monday repertoire, this dish is guaranteed to become a beloved addition to your culinary collection.
AuthorJulia ForesekCategoryItalian, Pasta & NoodlesDifficultyIntermediateCook the Pasta
Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente, usually around 10-12 minutes.
Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
Sauté the Vegetables
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the quartered artichoke hearts to the skillet and sauté for 2-3 minutes until they start to brown slightly.
Stir in the spinach and cook until it wilts, about 2-3 minutes.
Create the Sauce
In a separate bowl, mix the ricotta cheese, lemon zest, and lemon juice until well combined. Add in the grated Parmesan cheese and season with salt and pepper.
Combine the Dish
Add the cooked penne to the skillet with the artichokes and spinach. Reduce the heat to low.
Spoon the ricotta mixture over the pasta and gently toss to combine, adding a splash of the reserved pasta water to loosen the sauce if necessary.
Serve
Divide the pasta among plates. Drizzle with extra virgin olive oil and garnish with fresh basil leaves if desired. Serve immediately.
Ingredients
Directions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente, usually around 10-12 minutes.
Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
Sauté the Vegetables
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the quartered artichoke hearts to the skillet and sauté for 2-3 minutes until they start to brown slightly.
Stir in the spinach and cook until it wilts, about 2-3 minutes.
Create the Sauce
In a separate bowl, mix the ricotta cheese, lemon zest, and lemon juice until well combined. Add in the grated Parmesan cheese and season with salt and pepper.
Combine the Dish
Add the cooked penne to the skillet with the artichokes and spinach. Reduce the heat to low.
Spoon the ricotta mixture over the pasta and gently toss to combine, adding a splash of the reserved pasta water to loosen the sauce if necessary.
Serve
Divide the pasta among plates. Drizzle with extra virgin olive oil and garnish with fresh basil leaves if desired. Serve immediately.
