top of page

Fettuccini with Lemon Ricotta and Spinach

This simple, comforting dish of lemon ricotta wrapped fettuccini is creamy and delicious. It is so satisfying and hard to stop after one serving. It's also perfect for a meatless Monday. Give it a try, you'll be happy that you did.

Ingredients for Fettuccini with Lemon Ricotta and Spinach:

serves 4-6

1 pound fettuccini

2 cups baby spinach

Grated zest from 1 lemon

1 tablespoon fresh lemon juice

Pinch of nutmeg

1 tablespoon plus 1 teaspoon extra virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon ground pepper

1/2 cup Locatelli Pecorino Romano Cheese plus more for serving

1 1/2 cups pasta water

Time Saving Tip: You can use store bought whole milk ricotta if you don't have the time to make your own.

Let's gather up what we need.

Before starting we need to prepare the lemon ricotta. At the same time, fill a pot with water and bring to a boil to cook the fettuccini. Follow the package directions.

Stir together the ricotta. Add the lemon zest, a pinch of black pepper, a pinch of nutmeg, 1 teaspoon extra virgin olive oil and 1/4 teaspoon kosher salt.

Be sure to save 1 1/2 cups of water before draining the pasta. Once drained, return the fettuccini to the pot, add 1 tablespoon extra virgin olive oil, the spinach and some of the reserved pasta water to help loosen the mixture a bit.

Toss in 1/2 teaspoon of coarse pepper followed by the lemon ricotta and the Locatelli Pecorino Romano cheese. If needed, add a little more of the reserved pasta water.

Sprinkle with a little more cheese and it is ready. As I say to Brad and the boys... pasta waits for no one! Serve immediately.



bottom of page