Spring Greens and Peas with Ricotta and Preserved Lemon
Bright, fresh, and bursting with flavor, this Spring Greens and Peas with Ricotta and Preserved Lemon dish embodies the essence of spring. Tender peas and vibrant greens mingle harmoniously with creamy ricotta and a tangy kick from preserved lemon, creating a delightful medley that’s perfect for any occasion—be it a cozy weeknight dinner or an elegant gathering. This recipe is not only simple to follow but also versatile, catering to various dietary needs. Experience restaurant-quality flavors from the comfort of your home!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Spring
Ingredients
- 1 cup fresh peas (or frozen)
- 4 cups spring greens (baby spinach, arugula, or Swiss chard)
- 1 cup ricotta cheese
- 2 tbsp preserved lemon, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Zest of 1 lemon
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Prepare your ingredients by washing the spring greens thoroughly and shelling the fresh peas.
- In a large skillet over medium heat, add olive oil. Once shimmering, sauté the spring greens until they begin to wilt but remain vibrant (about 2–3 minutes).
- Add fresh or frozen peas to the skillet and cook until tender (about 3–4 minutes).
- Remove from heat and gently fold in the ricotta cheese and chopped preserved lemon.
- Season generously with salt, pepper, and lemon zest to taste.
- Plate while warm; sprinkle with grated Parmesan if desired.
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg
Keywords: For added crunch, consider tossing in nuts like pistachios or sunflower seeds. Substitute different greens such as kale or mixed herbs for added variety. To make vegan, swap ricotta for a plant-based alternative like cashew cream.