Lemon Ricotta Pasta with Parmesan, Spinach, and Grilled Chicken
I love pasta recipes where you don’t have to make a ricotta sauce in a separate pan. You just add the ingredients directly to the pasta in a large skillet, stir, and voila. I also tried adding the spinach directly to the pasta without cooking it at all at first and it didn’t seem to have a chance to fully wilt within a few minutes of cooking it with the pasta. Pasta cooking water also has some starch in it, which can coat the spinach. If you like that, reserve a cup of pasta water from the large pot you used to boil and add it to your separately cooked spinach. This is why in the recipe below I suggested cooking it separately so you don’t end up over-cooking the pasta (we need it al dente so follow package instructions) and drying the sauce. You can even cook the spinach in the microwave if you’d like. I just add it to a microwave-safe dish, toss it with a little water then cook just until it starts to wilt, stirring it once halfway through cooking and then drain the water. My favorite way to cook it though is on a steamer basket set over a little simmering water (cover the pan with a lid). You could probably even saute it in the 2 Tbsp oil listed in the recipe then add the cooked pasta and parmesan cheese etc. Don’t pass this one by, it may just become a new favorite! The vibrant lemon mixed with the mellowness of the ricotta along with the slight char and depth of flavor from grilling the chicken is totally irresistible! Too much lemon? Balance it with some red pepper and fresh basil (or other fresh herbs), another spoonful of whole-milk ricotta, or whole milk to make it more creamy. I like to add a spritz of fresh lemon juice to the bowls once it’s served. I always like to pair pasta dishes with my favorite Italian side dishes, like a Caesar salad, garlic bread, or even Italian hummus and veggies. Store leftover pasta in an airtight container in the refrigerator, and add some milk or ricotta cheese, and red-pepper flakes when you reheat for freshness.
