Description
This 10-minute lemon ricotta pasta with spinach is a light, creamy, and flavorful dish made with simple pantry ingredients. It’s perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients
- 9 oz (250g) spaghetti or pasta of choice
- 1 cup ricotta cheese
- 2 cups fresh spinach, roughly chopped
- 1 lemon, zested and juiced
- 2 tbsp grated Parmesan cheese (optional)
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Reserved pasta water (about 1/2 cup)
Instructions
- Cook the pasta in salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- While the pasta cooks, place ricotta, lemon zest, lemon juice, olive oil, salt, and pepper in a large bowl. Mix until creamy and well combined.
- Add the chopped spinach to the ricotta mixture and stir to combine. The residual heat from the pasta will wilt the spinach later.
- Drain the pasta and immediately transfer it to the bowl with the ricotta and spinach mixture.
- Add a little reserved pasta water to loosen the sauce and stir well until everything is coated and creamy.
- Taste and adjust seasoning if needed. Sprinkle with grated Parmesan, if using, and serve immediately.
Notes
- Use whole wheat or gluten-free pasta for a healthier or gluten-free version.
- Add chili flakes for a bit of heat.
- You can add peas or cooked zucchini for extra veggies.
- Use fresh herbs like basil or parsley for more flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 35mg
