Description
A quick and comforting pasta dish with creamy ricotta, vibrant spinach, and zesty lemon flavors.
Ingredients
Scale
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli, etc.)
- 1 cup (9oz/250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, for serving (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Instructions
- In a large pot of boiling salted water, cook your pasta according to package directions until al dente.
- While the pasta is cooking, combine ricotta, olive oil, Parmesan cheese, grated garlic, lemon zest, and juice in a medium bowl. Season with salt and black pepper. Stir until well combined.
- About one minute before draining the pasta, add the spinach directly into the pot with the pasta. Stir to submerge the spinach.
- Drain the pasta and spinach mixture, reserving 1/2 cup of the cooking water. Return the pasta and spinach to the pot.
- Add the ricotta mixture to the pot, along with some of the reserved cooking water. Stir until the pasta is evenly coated, adding more cooking water if needed to achieve a creamy texture.
- Serve immediately, garnishing with extra grated Parmesan, a drizzle of olive oil, and lemon wedges for an extra zest kick, if desired!
Notes
Use high-quality ricotta for the best results and consider adding grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
Keywords: pasta, lemon ricotta, quick meal, vegetarian, easy recipe