Description
This Easy Lemon Ricotta Pasta & Spinach recipe combines the tangy flavors of lemon with creamy ricotta cheese, fresh spinach, and a hint of garlic. It’s a quick and delicious vegetarian pasta dish that’s perfect for a weeknight meal.
Ingredients
Scale
- 12 oz pasta (like spaghetti, linguine, or fettuccine)
- 1 cup whole milk ricotta cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Salt and black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Reserved pasta water as needed
Pasta:
Ricotta Mixture:
Spinach:
Additional:
Instructions
- Cook Pasta: Boil salted water, cook pasta until al dente, and reserve 1/2 cup of pasta water.
- Sauté Spinach: Sauté garlic in olive oil, add spinach, and cook until wilted.
- Prepare Ricotta Mixture: Whisk together ricotta, lemon juice, lemon zest, Parmesan, salt, and pepper.
- Combine: Toss cooked pasta in the ricotta mixture, adding reserved pasta water for desired consistency.
- Finish: Stir in sautéed spinach and red pepper flakes if using. Serve garnished with Parmesan and lemon zest.
Notes
- You can add grilled chicken or shrimp for protein.
- Use whole wheat or gluten-free pasta as needed.
- For extra brightness, add basil leaves or a splash of white wine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 440
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 35 mg
