Description
A quick and delicious pasta dish featuring creamy ricotta, fresh spinach, and a bright lemon flavor, perfect for any weeknight meal.
Ingredients
Scale
- 1/2 lb (8oz/220 grams) Pasta (spaghetti, linguine, penne, or fusilli)
- 1 cup (9oz/250 grams) Whole-milk ricotta
- 8 oz (230 grams) Fresh baby spinach
- 1/3 cup (35 grams) Grated Parmesan cheese
- 1 Unwaxed lemon (zest and juice)
- 3 Lemon wedges (to serve, optional)
- 1 Tbsp Extra virgin olive oil
- 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. Reserve 1/2 cup of the cooking water.
- Meanwhile, in a medium bowl, combine the ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice. Season with salt and pepper, and stir until smooth and creamy.
- In the last minute of cooking the pasta, add the spinach to the pot and stir to submerge it in the water.
- Drain the pasta and spinach together and return them to the pot.
- Add the creamy ricotta sauce and some reserved cooking water to the pot. Stir well to combine and adjust consistency as needed.
- Serve immediately, garnished with extra Parmesan, olive oil, and lemon wedges.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg