Description
A light and creamy Lemon Ricotta Pasta with Spinach made with ricotta cheese, lemon zest, garlic, and fresh baby spinach. This quick weeknight vegetarian pasta dish is full of flavor and comes together in under 30 minutes. Perfect for a refreshing and healthy dinner!
Ingredients
1 pound pasta
1 cup whole milk ricotta cheese
1 lemon, zested and juiced
4 cups fresh baby spinach
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese (optional)
Salt and freshly cracked black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1 cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add spinach to the skillet and cook until wilted, about 2 minutes. If using frozen spinach, stir until heated through.
4. In a bowl, mix ricotta cheese, lemon zest, lemon juice, salt, and pepper. Add a little reserved pasta water to loosen it into a creamy sauce.
5. Add the cooked pasta to the skillet with spinach. Pour over the ricotta mixture and toss everything together. Add more pasta water if needed to reach desired consistency.
6. Serve immediately topped with Parmesan cheese and extra pepper if desired.
Notes
This recipe comes together in under 30 minutes.
If using frozen spinach, make sure to squeeze out all the excess moisture.
Add grilled chicken or shrimp to boost protein without overpowering the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg