Description
Indulge in this creamy and tangy Easy Lemon Ricotta Pasta & Spinach recipe that’s a perfect blend of flavors. This vegetarian pasta dish is quick to make and ideal for a weeknight dinner or a cozy lunch.
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as spaghetti, linguine, or penne)
Ricotta Mixture:
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1/4 cup grated Parmesan cheese
Other:
- 2 garlic cloves (minced)
- 4 cups baby spinach
- Salt and black pepper to taste
- Reserved pasta water as needed
Instructions
- Cook Pasta: Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water.
- Prepare Ricotta Mixture: Mix ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper in a bowl.
- Sauté Garlic and Spinach: Sauté garlic, add spinach, and cook until wilted.
- Combine: Add hot pasta to skillet with spinach. Toss with ricotta mixture and reserved pasta water.
- Serve: Top with extra Parmesan and black pepper.
Notes
- Use whole-milk ricotta for a richer texture.
- Add crushed red pepper flakes for a spicy kick or grilled chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 35 mg
