Lemon Ricotta Pasta with Spinach
A bright and creamy pasta dish with the perfect balance of zingy lemon, rich ricotta, and fresh spinach, making it an easy yet elegant weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1/2 lb (8 oz/220 grams) pasta
- 1 cup (9 oz/250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon
- 3 lemon wedges, to serve (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 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 the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest.
- Sauté the spinach in a large skillet over medium heat with olive oil and garlic until wilted.
- Make the ricotta sauce by adding ricotta, lemon juice, and lemon zest to the skillet, stirring until creamy.
- Combine the drained pasta with the sauce, tossing to combine, and season with salt and pepper.
- Finish with Parmesan cheese, stirring until coated, and drizzle with olive oil.
- Serve in bowls topped with extra Parmesan and lemon wedges.
Notes
Feel free to add grilled chicken, shrimp, or more vegetables for variation. This dish can also be made lighter by using whole wheat pasta and low-fat ricotta.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg
Keywords: pasta, lemon ricotta, vegetarian, easy dinner, Italian cuisine
Find it online: https://sweetladle.com/lemon-ricotta-pasta-spinach-2/