Description
There’s something magical about the combination of fresh lemon, creamy ricotta, and tender pasta. This dish reminds me of sunny days in Italy, where simple ingredients come together for a meal that feels both comforting and refreshing. Whether you’re looking for a quick weeknight dinner or a light lunch, this recipe is packed with flavor and comes together effortlessly. Give it a try and let me know what you think! ✨
Ingredients
📌 ½ lb (8 oz) pasta (spaghetti, linguine, penne, fusilli…)
📌 1 cup (9 oz) whole-milk ricotta
📌 8 oz fresh baby spinach, washed
📌 ⅓ cup 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
1️⃣ Cook pasta in a large pot of salted boiling water until al dente.
2️⃣ While pasta cooks, mix ricotta, olive oil, Parmesan, garlic, lemon zest, and juice in a bowl. Season with salt and pepper to taste.
3️⃣ In the last minute of pasta cooking, reserve ½ cup of pasta water and add spinach to the pot. Stir to submerge the leaves.
4️⃣ Drain pasta and spinach, then return them to the pot.
5️⃣ Add ricotta sauce and a bit of reserved pasta water, stirring to create a smooth, creamy texture. Add more water as needed.
6️⃣ Serve immediately with extra Parmesan, a drizzle of olive oil, and lemon wedges for a fresh citrusy kick. Optional: Add a pinch of red pepper flakes for a little heat! 🌶
- Prep Time: 13 min
- Cook Time: 10 min
Nutrition
- Calories: 538 kcal
- Sugar: 4g
- Sodium: 314mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 53mg