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–+ servings

Lemon Ricotta Pasta & Spinach

A light and zesty pasta dish with creamy ricotta and fresh spinach, ready in less than 15 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1/2 lb pasta Choose spaghetti, linguine, penne, or fusilli.
  • 1 cup whole-milk ricotta Use high-quality ricotta for the creamiest texture.
  • 8 oz fresh baby spinach Make sure it's washed and ready to go.
  • 1/3 cup grated Parmesan cheese Plus extra to serve.
  • 1 unwaxed lemon Zest and juice are both essential.
  • 3 lemon wedges Optional for presentation.
  • 1 Tbsp extra virgin olive oil Adds richness to the sauce.
  • 1 clove garlic Grated or pressed.
  • Salt and black pepper To taste.

Method
 

  1. In a large pot of boiling salted water, cook your choice of pasta according to package directions until al dente, about 8-10 minutes.
  2. While the pasta is cooking, combine the whole-milk ricotta, extra virgin olive oil, grated Parmesan cheese, grated garlic, and both zest and juice from the unwaxed lemon in a medium bowl. Season with salt and pepper.
  3. In the last minute of cooking time for the pasta, reserve 1/2 cup of the cooking water before adding the fresh baby spinach directly into the pot with the pasta. Stir well to ensure that all leaves are submerged.
  4. After draining, return both the drained pasta and cooked spinach back into the same pot. Add in your prepared ricotta sauce along with some reserved cooking water until you achieve a smooth and creamy consistency.
  5. Immediately plate your lemon ricotta pasta topped with additional grated or shaved Parmesan cheese and a drizzle of extra virgin olive oil. Add lemon wedges on the side if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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