Description
A light and flavorful pasta dish featuring creamy ricotta and vibrant spinach, infused with the zesty brightness of lemon.
Ingredients
Scale
- 1/2 lb pasta (your favorite type)
- 1 cup whole-milk ricotta
- 8 oz fresh baby spinach
- 1/3 cup grated Parmesan cheese plus extra to serve
- 1 unwaxed lemon (zest and juice)
- 3 lemon wedges (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
- Cook the Pasta: In a large pot of boiling salted water, cook your pasta until al dente.
- Make the Ricotta Sauce: In a medium bowl, combine the ricotta, olive oil, Parmesan cheese, grated garlic, and the zest and juice of the lemon. Season with salt and pepper, stirring until creamy.
- Add Spinach: In the last minute of cooking the pasta, reserve 1/2 cup of the cooking water and add the spinach leaves to wilt.
- Combine: Drain the pasta and spinach, return to the pot, and add the ricotta sauce and reserved cooking water. Stir to combine, adjusting texture as needed.
- Serve: Dish out immediately, garnishing with Parmesan cheese and a drizzle of olive oil, adding lemon wedges if desired.
Notes
For a lighter version, use low-fat ricotta or substitute with dairy-free alternatives. Store leftovers in an airtight container for 2-3 days or freeze for longer preservation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg