Lemon Ricotta Pasta with Spinach
Bright, creamy, and full of flavor, this Lemon Ricotta Pasta with Spinach is the perfect combination of comfort and freshness.
Servings: 2 people
Calories: 629kcal
Ingredients
- 6 oz Pasta Fusilli, Penne, or Spaghetti
- 1 cup Whole-Milk Ricotta Cheese
- 3 cups Spinach fresh baby spinach, or frozen
- Zest of 1 Lemon
- Juice of ½ Lemon about 2 Tbsp
- 1 tablespoon Extra Virgin Olive Oil
- 1-2 cloves Garlic halved or minced
- 2 tablespoon Freshly Grated Parmesan Cheese plus extra for serving
- Salt and Black Pepper to taste
- ½ cup Reserved Pasta Cooking Water
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve ½ cup (120 ml) of the pasta water before draining.
- In a separate pan, drizzle the olive oil and add the garlic. Cook 1-2 minutes then add the spinach and cook until wilted. Season lightly with salt and pepper and set aside to cool.
- In a large bowl, whisk together the ricotta, lemon zest, lemon juice, Parmesan, and a pinch of salt and black pepper until smooth and creamy.
- Add the hot pasta and spinach to the bowl with the ricotta mixture. Toss well to combine, adding reserved pasta water a little at a time until the sauce reaches a silky, creamy consistency.
- Taste and adjust seasoning with more lemon juice, salt, or pepper if needed.
- Serve immediately, garnished with extra Parmesan.
Notes
- Use fresh, high-quality ricotta for the best texture and flavor.
- If using larger spinach leaves, chop them roughly before adding.
- This dish is best enjoyed fresh, as the sauce can thicken when stored.
Nutrition
Calories: 629kcal | Carbohydrates: 71g | Protein: 28g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 67mg | Sodium: 225mg | Potassium: 597mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4812IU | Vitamin C: 19mg | Calcium: 382mg | Iron: 3mg
