Description
A simple pasta dish featuring a creamy lemon and ricotta sauce mixed with fresh spinach.
Ingredients
Scale
- 12 oz pasta (e.g., spaghetti or linguine)
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 5 oz fresh spinach
- Salt to taste
- Black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While pasta cooks, whisk together ricotta cheese, Parmesan cheese, lemon juice, and lemon zest in a medium bowl. Season with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add spinach to the skillet. Cook until wilted, about 2-3 minutes.
- Add the drained pasta and the ricotta mixture to the skillet with the spinach.
- Toss everything together. Add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Serve immediately.
Notes
- Use whole milk ricotta for the creamiest texture.
- Adjust lemon juice amount based on your preference for tartness.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 350
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 20
- Cholesterol: 45
Keywords: lemon ricotta pasta, spinach pasta, quick pasta, vegetarian pasta, creamy lemon sauce