Description
Lemon ricotta pasta with spinach is a quick, creamy, and zesty dish made with fresh ricotta, lemon juice, tender pasta, and baby spinach — all ready in just 15 minutes.
Ingredients
• 8 oz (220g) pasta (spaghetti, linguine, penne, or fusilli)
• 1 cup (250g) whole-milk ricotta
• 8 oz (230g) fresh baby spinach, washed
• 1/3 cup (35g) grated Parmesan cheese, plus extra to serve
• 1 unwaxed lemon, zest and juice
• 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
1. Boil pasta in salted water until al dente. Reserve ½ cup of pasta water.
2. In a bowl, mix ricotta, olive oil, Parmesan, garlic, lemon zest and juice, salt, and pepper.
3. During the final minute of boiling, add spinach to pasta water to wilt.
4. Drain and return pasta and spinach to pot. Stir in ricotta sauce and reserved water.
5. Mix until smooth and creamy. Serve with extra Parmesan, olive oil, and optional lemon wedges.
Notes
– Use full-fat ricotta for the creamiest texture.
– Low-fat versions work but may need a splash of milk.
– Add red pepper flakes for a spicy kick.
– Fresh basil or arugula can be swapped for spinach.
– Best served immediately. Avoid freezing.
- Prep Time: 13
- Cook Time: 2
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 538
- Sugar: 4
- Sodium: 314
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 64
- Fiber: 5
- Protein: 26
- Cholesterol: 53