Lemon Ricotta Parmesan Pasta With Spinach And Grilled Chicken Recipe 445
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.
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.
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