Lemon Ricotta Pasta with Spinach
A light and creamy pasta dish that combines lemon ricotta with fresh spinach for a delightful weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
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 (optional, for serving)
- 1 Tbsp extra virgin olive oil
- 1 garlic clove (grated or pressed)
- Salt and black pepper, to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente.
- Prepare the ricotta mixture by combining ricotta, lemon zest and juice, salt, and pepper in a bowl.
- Heat olive oil in a skillet over medium heat and sauté garlic for about 30 seconds.
- Add the spinach and cook until wilted, then combine it with the drained pasta in the skillet.
- Mix in the ricotta mixture, adding reserved pasta water as needed until creamy.
- Season to taste before serving, garnishing with Parmesan and lemon wedges.
Notes
For extra creaminess, use a hand mixer to blend the ricotta. Reserve pasta water to adjust sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: lemon ricotta pasta, spinach pasta, Italian dinner
Find it online: https://ivoryapron.com/one-pan-lemon-ricotta-pasta-with-spinach/