Easy Lemon Ricotta Pasta & Spinach
A delightful dish combining creamy ricotta, zesty lemon, and tender baby spinach for a comforting and flavorful pasta experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1/2 lb pasta (spaghetti, linguine, penne, or fusilli)
- 1 cup whole-milk ricotta
- 8 oz fresh baby spinach
- 1/3 cup grated Parmesan cheese
- 1 unwaxed lemon (zest and juice)
- 3 lemon wedges (for serving)
- 1 Tbsp extra virgin olive oil
- 1 garlic clove (grated or pressed)
- Salt and black pepper (to taste)
Instructions
- Begin by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, prepare the ricotta sauce by combining ricotta, olive oil, Parmesan, garlic, and lemon zest and juice in a bowl. Season generously with salt and pepper.
- One minute before the pasta is finished cooking, add the fresh spinach to the pot to wilt.
- Drain the pasta and spinach together, ensuring all excess water is removed.
- Return the drained pasta and spinach to the pot and pour in the ricotta sauce, using reserved pasta water to achieve desired creaminess.
- Serve warm, garnished with extra Parmesan, olive oil, and lemon wedges if desired.
Notes
You can use low-fat ricotta or Greek yogurt to lighten the dish and add vegetables for more nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
Find it online: https://yummyfirst.com/lemon-ricotta-pasta-with-spinach/