Description
A delightful dish that beautifully balances creamy, tangy flavors with tender pasta and vibrant greens, perfect for any occasion.
Ingredients
Scale
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, or fusilli)
- 1 cup (9oz/250 grams) whole-milk ricotta cheese
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra for serving
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges (optional, for serving)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
- While the pasta is cooking, prepare the ricotta sauce by mixing the ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice in a medium bowl. Season with salt and pepper.
- In the last minute of cooking, reserve 1/2 cup of the pasta water and add the spinach to the pot. Gently push the leaves down to submerge.
- Drain the pasta and spinach together and return them to the pot.
- Add the ricotta sauce and some of the reserved cooking water into the pot. Stir well, adding more cooking water for a creamy consistency.
- Serve immediately, garnished with extra Parmesan, a drizzle of olive oil, and lemon wedges if desired.
Notes
For extra creaminess, add a splash of heavy cream to the ricotta mixture. Fresh, unwaxed lemons give the best zest and juice. Consider adding fresh herbs like basil or parsley for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
Keywords: lemon pasta, ricotta pasta, vegetarian recipes, quick dinner, weeknight meals