Description
A delightful dish combining creamy ricotta, zesty lemon, perfectly cooked pasta, and vibrant spinach, ready in under 30 minutes.
Ingredients
Scale
- 1/2 lb (8 oz/220 grams) pasta (spaghetti, linguine, penne, or fusilli)
- 1 cup (9 oz/250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 3 lemon wedges, to serve (optional)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Instructions
- In a large pot of boiling salted water, cook the pasta of your choice until al dente, about 8 to 10 minutes.
- While the pasta cooks, prepare the ricotta sauce by combining ricotta, olive oil, Parmesan, garlic, lemon zest, and juice in a medium bowl, seasoning with salt and black pepper.
- Just one minute before the pasta is done, add spinach to the pot and stir to wilt it.
- Drain the pasta and spinach mixture, reserving 1/2 cup of the pasta water.
- Return the drained pasta and spinach to the pot, adding the ricotta sauce and stirring everything together. Add reserved pasta water gradually to achieve a creamy texture.
- Serve garnished with extra Parmesan, a drizzle of olive oil, and lemon wedges if desired.
Notes
For added flavor, sauté garlic in olive oil before adding it to the ricotta. Consider adding red pepper flakes for heat or fresh herbs for garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg