Description
Lemon ricotta pasta with spinach is a quick and delightful dish that brightens up any weeknight dinner. This creamy and zesty pasta comes together in just under 15 minutes, making it perfect for busy evenings. The combination of fresh spinach, rich ricotta, and a hint of lemon creates a flavorful experience that is both satisfying and nutritious. Whether served as a main course or a side dish, this versatile recipe can be easily customized to include your favorite vegetables or proteins. With minimal cleanup and simple ingredients, it’s sure to become a go-to meal in your kitchen.
Ingredients
Scale
- 8 oz pasta (spaghetti, linguine, or penne)
- 1 cup whole-milk ricotta
- 8 oz fresh baby spinach
- 1/3 cup grated Parmesan cheese
- 1 unwaxed lemon (zest and juice)
- 1 Tbsp extra virgin olive oil
- 1 garlic clove (grated or pressed)
- Salt and black pepper to taste
Instructions
- Boil salted water in a large pot and cook pasta according to package directions until al dente (8-10 minutes).
- In a medium bowl, mix ricotta, olive oil, Parmesan, garlic, lemon zest, juice, salt, and pepper.
- In the last minute of cooking the pasta, add spinach to the pot. Drain pasta and spinach together.
- Return pasta and spinach to the pot; add the ricotta sauce and reserved cooking water until desired creaminess is achieved.
- Serve immediately with extra Parmesan cheese and optional lemon wedges.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 200g)
- Calories: 450
- Sugar: 2g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg