Description
This 10-minute lemon ricotta pasta with spinach is a quick, creamy, and vibrant dish made with fresh lemon, ricotta cheese, and tender spinach. It’s the perfect comforting meal for busy weeknights or light lunches.
Ingredients
8 oz pasta (spaghetti, fettuccine, penne, or fusilli)
3/4 cup whole milk ricotta cheese
1 tbsp fresh lemon juice
1 tsp lemon zest
2 cups fresh baby spinach
1/4 cup grated Parmesan cheese
1 tbsp olive oil
Salt and pepper to taste
1 garlic clove, minced (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water.
- In a large bowl, whisk together ricotta, lemon juice, lemon zest, salt, and pepper.
- Add spinach to the pasta pot during the last minute of cooking to wilt.
- Drain pasta and spinach, then immediately toss with the ricotta mixture.
- Add reserved pasta water a little at a time until the sauce becomes creamy and coats the pasta.
- Stir in Parmesan cheese and drizzle with olive oil.
- Optional: mix in minced garlic or red pepper flakes for added flavor.
- Serve immediately while warm.
Notes
Add vegetables like peas, cherry tomatoes, or zucchini for variation.
Use arugula instead of spinach for a peppery kick.
Add cooked shrimp or chicken for extra protein.
Use vegan ricotta and dairy-free Parmesan to make it vegan.
Great served warm or cold as a pasta salad.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 390
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
