Description
Indulge in a delightful bowl of Lemon Ricotta Pasta & Spinach, an effortlessly fresh dish perfect for any occasion. This vibrant recipe brings together the creamy richness of whole-milk ricotta with the zesty brightness of lemon and the earthy goodness of fresh spinach.
Ingredients
Scale
- 1/2 lb pasta (spaghetti, linguine, or penne)
- 1 cup whole-milk ricotta
- 8 oz fresh baby spinach
- 1/3 cup grated Parmesan cheese
- Juice and zest of 1 unwaxed lemon
- 1 clove garlic
- Salt and black pepper to taste
- 1 tbsp extra virgin olive oil
Instructions
- Cook pasta in boiling salted water until al dente (8–10 minutes). Reserve 1/2 cup cooking water before draining.
- In a medium bowl, mix ricotta, olive oil, Parmesan cheese, garlic, lemon juice, zest, salt, and pepper until combined.
- In the last minute of pasta cooking time, add spinach to the pot and stir until wilted.
- Drain pasta and spinach; return to pot with ricotta mixture and enough reserved water to create a creamy sauce.
- Serve immediately with additional Parmesan cheese and lemon wedges if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 390
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg