Description
Lemon ricotta pasta with spinach is a delightful and refreshing dish that’s perfect for busy weeknights. This quick recipe combines creamy whole-milk ricotta cheese with zesty lemon and tender spinach, delivering a burst of fresh flavors in every bite. Ready in under 15 minutes, it’s an ideal choice for family dinners or gatherings. The versatility of this dish allows you to customize it with your favorite pasta or additional vegetables, making it a go-to meal for any occasion.
Ingredients
Scale
- 1/2 lb (8oz) pasta (spaghetti, linguine, penne, or fusilli)
- 1 cup (9oz) whole-milk ricotta cheese
- 8 oz (230g) fresh baby spinach
- 1/3 cup (35g) grated Parmesan cheese
- Zest and juice of 1 unwaxed lemon
- 1 Tbsp extra virgin olive oil
- 1 garlic clove, grated or pressed
- Salt and black pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package directions until al dente.
- In a medium bowl, mix the ricotta, olive oil, Parmesan, garlic, lemon zest, lemon juice, salt, and pepper until well combined.
- In the last minute of cooking the pasta, add the spinach to the pot and stir.
- Drain the pasta and spinach together, reserving some cooking water.
- Return them to the pot and mix in the ricotta sauce along with reserved cooking water until creamy.
- Serve immediately with extra Parmesan and a drizzle of olive oil.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg