Lemon Ricotta Pasta & Spinach
A delightful dish combining the creaminess of ricotta with the freshness of lemon and nutritious spinach, perfect for busy weeknights.
Ingredients
Pasta Ingredients
- 1/2 lb 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, or fusilli)
Cheese & Sauce Ingredients
- 1 cup 1 cup (9oz/250 grams) whole-milk ricotta Choose high-quality ricotta for best flavor.
- 1/3 cup 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
Vegetable Ingredients
- 8 oz 8 oz (230 grams) fresh baby spinach, washed
Flavoring Ingredients
- 1 unwaxed lemon 1 unwaxed lemon, zested and juiced
- 3 pieces 3 lemon wedges, to serve (optional)
- 1 Tbsp 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 clove 1 garlic clove, grated or pressed
- to taste Salt and black pepper
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Cook pasta according to package directions until al dente.
Preparing the Sauce
- While the pasta cooks, prepare the ricotta sauce. In a medium bowl, mix together ricotta, olive oil, grated Parmesan, garlic, lemon zest, and lemon juice. Season with salt and pepper. Stir until well combined.
Adding Spinach
- In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water. Add the spinach to the pot, stirring well.
Combining Ingredients
- After 1 minute, drain the pasta and spinach, returning them to the same pot.
- Pour the ricotta sauce over the pasta and spinach. Add part of the reserved cooking water to achieve a creamy texture, adjusting as necessary. Serve immediately.
Serving Suggestions
- Garnish with extra Parmesan, a drizzle of olive oil, and lemon wedges if desired.
Notes
For meal prep, store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water if needed.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 8gSodium: 300mgFiber: 2gSugar: 2g