Description
A creamy delight featuring tender pasta coated in a luxurious lemon ricotta sauce with fresh spinach.
Ingredients
Scale
- 1/2 lb (8oz/220 grams) pasta of your choice (spaghetti, linguine, penne, fusilli)
- 1 cup (9oz/250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus more for serving
- 1 unwaxed lemon, for zest and juice; 3 lemon wedges (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 clove garlic, grated or pressed
- Salt & black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Set a timer; it’s crucial to check!
- Prepare the ricotta sauce: In a medium bowl, mix together ricotta, olive oil, Parmesan, garlic, lemon zest, and lemon juice. Season with salt and pepper. Stir until well combined and creamy.
- Add spinach: During the last minute of pasta cooking, reserve 1/2 cup of pasta water, then add the spinach, stirring to submerge it. After 1 minute, drain both the pasta and spinach.
- Combine the sauce and pasta: Return the drained pasta and spinach to the pot. Add the ricotta sauce and some reserved pasta water, stirring well. Adjust with more water if needed for a creamy texture.
- Serve: Plate immediately, garnishing with more Parmesan, a drizzle of olive oil, and lemon wedges for extra zing.
Notes
To enhance the nutrition, consider using whole grain pasta and adding toasted nuts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg