Description
This light and zesty lemon ricotta pasta with spinach is the perfect solution for busy weeknights, taking less than 15 minutes to prepare. Featuring fresh ingredients like whole-milk ricotta and vibrant spinach, this dish bursts with flavor from zesty lemon and savory garlic. Creamy and satisfying, it’s versatile enough to be enjoyed as either a main course or a side. You can easily customize it by adding your favorite proteins or seasonal veggies, ensuring a delightful experience each time you serve it.
Ingredients
Scale
- 1/2 lb pasta (spaghetti, linguine, penne, fusilli)
- 1 cup whole-milk ricotta
- 1/3 cup grated Parmesan cheese
- 1 unwaxed lemon (zest and juice)
- 1 Tbsp extra virgin olive oil
- 1 garlic clove (grated or pressed)
- Salt and black pepper to taste
- 8 oz fresh baby spinach
Instructions
- Cook the pasta according to package directions in salted boiling water until al dente.
- In a medium bowl, mix ricotta, olive oil, Parmesan cheese, garlic, lemon zest, lemon juice, salt, and pepper until well combined.
- In the last minute of cooking the pasta, add spinach to the pot and stir to submerge.
- Drain pasta and spinach using a colander; return them to the pot.
- Mix in the ricotta sauce with some reserved pasta water until desired consistency is achieved.
- Serve immediately garnished with extra Parmesan cheese and drizzled olive oil.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 405
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg