Description
This Zesty Lemon Ricotta and Spinach Pasta is a perfect balance of creamy, tangy, and fresh flavors. The rich ricotta cheese, combined with spinach and a burst of lemon, creates a light but satisfying meal.
Ingredients
8 oz pasta (spaghetti or fettuccine)
1 tablespoon olive oil
2 cloves garlic, minced
4 cups fresh spinach, chopped
1 cup ricotta cheese
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta cooking water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the spinach to the skillet and cook for 2-3 minutes, until wilted.
- Lower the heat and stir in the ricotta cheese, lemon juice, and lemon zest. Mix until smooth and creamy.
- Add the cooked pasta to the skillet and toss to coat with the ricotta sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Garnish with fresh basil or parsley, if desired, and serve immediately.
Notes
If you want to add extra protein, grilled chicken or shrimp is a great option.
For a vegan version, swap ricotta with a plant-based alternative and use nutritional yeast instead of Parmesan.
Add red pepper flakes for a spicy kick if desired.
This dish is best enjoyed fresh but can be stored for up to 2 days in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
