This light and zesty Lemon Ricotta Pasta with spinach is the perfect weeknight meal, ready in less than 15 minutes. The creamy ricotta sauce, brightened with fresh lemon and paired with wilted spinach, creates a dish full of flavor and fresh ingredients. Simple, quick, and absolutely delicious! 🍝🍋
Ingredients
- ½ lb (220g) pasta (spaghetti, linguine, penne, or fusilli)
- 1 cup (250g) whole-milk ricotta
- 8 oz (230g) fresh baby spinach, washed
- ⅓ cup (35g) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Instructions
- Cook pasta in boiling salted water until al dente.
- In a bowl, mix ricotta, olive oil, Parmesan, garlic, lemon zest and juice, salt, and pepper.
- In the last minute of cooking, add spinach to the pasta water.
- Drain pasta, reserving some cooking water. Return pasta and spinach to the pot.
- Stir in ricotta sauce and reserved cooking water to create a smooth, creamy texture.
- Serve with extra Parmesan, a drizzle of olive oil, and optional lemon wedges for extra zest.
Nutrition (per serving)
- Calories: 538 kcal
- Carbohydrates: 64g
- Protein: 26g
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 53mg
- Sodium: 314mg
- Potassium: 743mg
- Fiber: 5g
- Sugar: 4g
- Vitamin A: 7661 IU
- Vitamin C: 41mg
- Calcium: 403mg
- Iron: 4mg
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