Description
A quick and easy Lemon Ricotta Pasta And Spinach recipe that combines creamy ricotta with fresh spinach and zesty lemon for a comforting and vibrant dish.
Ingredients
Scale
1 pound linguine, fettuccine, or spaghetti
2 tablespoons Olive Oil
4 cloves Garlic, minced
5 ounces Fresh Spinach, roughly chopped
1 ½ cups Whole Milk Ricotta Cheese
½ cup Reserved Pasta Water
Zest of 1 large Lemo
¼ cup Fresh Lemon Juice
½ cup Grated Parmesan Cheese
¼ teaspoon Red Pepper Flakes
½ teaspoon Salt, or to taste
¼ teaspoon Black Pepper, or to taste
2 tablespoons Fresh Parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup of pasta water before draining
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant
- Wilt the Spinach: Add the spinach to the skillet and cook until wilted, about 2-3 minutes
- Prepare the Ricotta Mixture: In a bowl, combine ricotta, lemon zest, lemon juice, ½ cup Parmesan, salt, and black pepper. Mix until smooth
- Combine Pasta and Sauce: Add drained pasta to the skillet with spinach. Pour in the ricotta mixture and reserved pasta water. Toss until pasta is well coated
- Finish and Serve: Adjust seasonings to taste. Serve garnished with parsley and extra Parmesan if desired
Notes
For a dairy-free option, use plant-based ricotta and nutritional yeast instead of Parmesan.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 64mg