Lemon Spinach Recipe with Ricotta Cheese

by katerina on April 29, 2011

Sauteed Spinach with Fresh Ricotta and Lemon

Did you know that Caesar salad, legend says, was actually a happy accident caused by a chef who had very little left in his cupboard but had a flair for the dramatic? Well, this recipe is unlikely to go down in the history books but it was also a very fortunate happenstance.

Originally I had planned to make a spinach and ricotta pasta dish with this beuatiful buffalo milk ricotta I picked up. But then, I ate too much bread and cheese and for once, I didn’t feel like pasta. So after I picked my shocked family up off the floor I created this quick spinach recipe using the same flavour profile – spinach, lemon and ricotta cheese.

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Lemon Spinach Recipe with Ricotta Cheese

(2 servings)

1 teaspoon olive oil
8 cups packed spinach
salt and freshly ground pepper
1 lemon
1/4 cup fresh ricotta

First heat a large sauce pan to medium heat. Add the olive oil, and swirl to coat the bottom, add spinach and a 1/4 teaspoon of salt. Stir with a wooden spoon until wilted. Remove from the heat. Zest the lemon right over the pot, and half of the juice. Stir in freshly ground pepper and salt to taste. Plate the spinach with it's juices and crumble ricotta on top. Sprinkle freshly ground pepper on top.

Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time:10 minutes
Calories(approximate per serving): 100

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