Description
Creamy lemon ricotta pasta tossed with fresh spinach for a quick and flavorful weeknight dinner.
Ingredients
Scale
- 12 ounces pasta (such as penne or spaghetti)
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Cook the pasta according to package instructions until al dente, reserving 1/2 cup of the pasta water before draining.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the ricotta cheese, lemon zest, lemon juice, and a splash of the reserved pasta water to create a smooth sauce. Season with salt and pepper.
- Add the cooked pasta to the skillet and toss to coat, adding more pasta water if needed for desired consistency.
- Fold in the fresh spinach and cook for 2-3 minutes until wilted.
- Stir in the Parmesan cheese and serve immediately.
Notes
For extra flavor, top with additional Parmesan or red pepper flakes. Use fresh lemons for the best taste.
Nutrition
- Calories: 450 per serving
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 55g
- Protein: 18g