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- 12 oz. spaghetti - 4 cups fresh spinach - 1 cup ricotta cheese - 1 lemon (zested and juiced) - 3 cloves garlic, minced - 4 cups vegetable broth - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish - Grated parmesan cheese (optional) This pasta dish sings with fresh flavors. The spaghetti cooks right in the broth, soaking up all that yummy taste. Spinach adds a bright green touch, while ricotta makes it creamy. The lemon zest and juice bring a nice zing. This dish is quick and very simple to make. - Crushed red pepper flakes for heat - Lemon slices for garnish - Chopped walnuts for crunch - Fresh herbs like parsley or dill You can add these items to boost the flavor. A pinch of red pepper gives a kick. Lemon slices look nice and taste fresh. Walnuts add a nice crunch, and herbs make it fragrant. - Use gluten-free pasta for a gluten-free meal - Substitute cottage cheese for ricotta if needed - Use water or chicken broth instead of vegetable broth - Try kale or arugula in place of spinach These swaps help fit your diet. Gluten-free pasta works great here. Cottage cheese gives a similar texture to ricotta. Water or chicken broth can replace vegetable broth if that’s what you have. Kale or arugula can add a different taste and texture, too. First, gather your ingredients. You need spaghetti, spinach, ricotta, lemon, garlic, vegetable broth, and olive oil. Heat the olive oil in a large pot over medium heat. Add minced garlic and cook for about one minute. The garlic should smell nice but not turn brown. Next, add uncooked spaghetti, vegetable broth, and lemon juice to the pot. Bring it all to a boil. Once boiling, lower the heat to medium-low and cover the pot. Cook for about 10 to 12 minutes. Stir it a few times. You want the pasta to be almost al dente. Timing is key when cooking pasta. Start checking the pasta after 10 minutes. It should be firm but not hard. If it is still too tough, cook for another minute or two. Stirring helps the pasta cook evenly. If you notice the liquid is getting low, add a splash of broth. This will keep the pasta from sticking. Remember, it will keep cooking after you take it off the heat. Once the pasta is nearly done, it’s time to add spinach and ricotta. Stir these in and watch the magic happen! The spinach will wilt down quickly, and the ricotta will turn creamy. Mix well to ensure all pasta is coated. This is what makes the dish rich and creamy. If it looks a bit dry, add a little more broth or water. Finally, add lemon zest and season with salt and pepper. Serve warm with fresh basil and parmesan on top. Enjoy your creamy, delicious pasta! To make your One-Pot Lemon Ricotta Spinach Pasta shine, use fresh ingredients. Fresh spinach adds great color and taste. Always zest your lemon before juicing it. This trick gives you more lemon flavor. Use a good quality ricotta. A creamy ricotta makes the sauce rich. Stir in the cheese gently to keep it nice and smooth. One common mistake is overcooking the pasta. Follow the time closely. Your pasta should be al dente, which means firm to the bite. Another mistake is not stirring enough. Stir the pot often to prevent sticking. Lastly, don't skip the seasoning. Salt and pepper are key to bring out flavors. You can tweak this recipe to suit your taste. For a spicy kick, add red pepper flakes. If you want it creamier, add more ricotta. You can also swap in different greens like kale or arugula. For a protein boost, toss in cooked chicken or shrimp. Feel free to experiment and make it your own! {{image_2}} You can easily make this dish vegetarian. Simply skip the optional parmesan cheese. For a vegan option, swap the ricotta with a plant-based cheese. Use cashew cream for a creamy texture. This keeps the dish delicious without the dairy. Want to change things up? Try adding cherry tomatoes for a pop of color and sweetness. You can also toss in artichoke hearts or olives for extra flavor. If you love spice, add red pepper flakes. Each tweak gives your pasta a fresh spin. Pair this pasta with a light salad or crusty bread. A simple arugula salad adds a nice crunch. You can also serve it with garlic bread to soak up the sauce. These sides complement the lemon flavor well and make your meal even better. To keep your leftover One-Pot Lemon Ricotta Spinach Pasta fresh, place it in an airtight container. Make sure to let it cool down before sealing. This method helps keep the flavors intact and prevents sogginess. Store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When it's time to reheat, you have a few choices. The best method is to use a skillet. Add the pasta to the skillet with a splash of vegetable broth or water. Heat it on low, stirring gently. This keeps the pasta creamy and prevents it from drying out. You can also use the microwave. Just cover the dish with a microwave-safe lid and heat in short bursts, stirring in between. If you want to freeze your One-Pot Lemon Ricotta Spinach Pasta, portion it into smaller containers. This makes it easier to thaw just what you need. Label each container with the date. When freezing, avoid adding fresh basil or parmesan. These toppings are best added after reheating for flavor and texture. Your pasta can last up to three months in the freezer. Yes, you can use different pasta shapes. Short pasta, like penne or fusilli, works well. Just adjust the cooking time to make sure it's al dente. Whole grain or gluten-free pasta are great options, too. They will give a different taste and texture. If you want to switch it up, try kale or Swiss chard. Both add a nice texture and flavor. You can even use arugula for a peppery kick. Just remember to cook them until they wilt down, just like spinach. This dish can last about three to four days in the fridge. Make sure to store it in an airtight container. If you want to keep it fresh, eat it within a few days for the best taste. Yes, adding protein is a fantastic idea! Grilled chicken or shrimp pairs nicely with the lemon and ricotta. Cook the protein separately, then mix it in at the end. This will make your dish more filling and tasty. This blog post covered everything you need to make One-Pot Lemon Ricotta Spinach Pasta. You learned about the key ingredients and some optional ones for extra flavor. I shared easy cooking steps and tips for perfect timing. You also saw ways to customize this dish for dietary needs. In the end, this recipe is simple and fun. Trying new variations makes cooking exciting. Don’t forget to store leftovers properly to enjoy later. Happy cooking!

One-Pot Lemon Ricotta Spinach Pasta

Enjoy a quick and delicious meal with this One-Pot Lemon Ricotta Spinach Pasta recipe! In just 20 minutes, you can create a creamy, flavor-packed dish with fresh spinach, zesty lemon, and rich ricotta. Perfect for busy weeknights, this simple recipe combines wholesome ingredients and is easy to prepare. Click through to explore the full recipe and elevate your dinner routine with this delightful one-pot wonder!
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Ingredients
  

12 oz. spaghetti

4 cups fresh spinach

1 cup ricotta cheese

1 lemon (zested and juiced)

3 cloves garlic, minced

4 cups vegetable broth

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Grated parmesan cheese (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat and add the minced garlic. Sauté for about 1 minute, or until fragrant but not browned.

    Add the uncooked spaghetti, vegetable broth, and lemon juice to the pot. Bring to a boil, then reduce heat to medium-low and cover. Cook for about 10-12 minutes, stirring occasionally, until the pasta is almost al dente.

      Stir in the fresh spinach and ricotta cheese. Mix well until the spinach wilts and the ricotta is well incorporated, creating a creamy sauce.

        Remove the pot from heat. Stir in lemon zest and season with salt and pepper to taste. If the pasta seems dry, add a splash of extra broth or water to reach your desired consistency.

          Serve the pasta warm, garnished with fresh basil leaves and a sprinkle of grated parmesan cheese if desired.

            Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4