Description
A delightful and creamy pasta dish with a zesty lemon flavor and fresh spinach, perfect for a quick weeknight dinner or a special gathering.
Ingredients
Scale
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli, etc.)
- 1 cup (9oz/250 grams) whole-milk ricotta
- 8 oz (230 grams) fresh baby spinach, washed
- 1/3 cup (35 grams) 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
- Cook the pasta: In a large pot of boiling salted water, cook pasta according to package directions until al dente, about 8-10 minutes.
- Prepare the ricotta sauce: While the pasta cooks, combine the ricotta, olive oil, parmesan cheese, garlic, lemon zest, and juice in a medium bowl. Season with ¼ tsp salt and a pinch of pepper. Stir until well mixed; taste and adjust seasoning.
- Add spinach to pasta: In the last minute of cooking, reserve ½ cup of cooking water, then add spinach and stir well to submerge it. Cook for about 1 minute until wilted.
- Drain and combine: Drain the pasta and spinach, then return them to the pot. Add the ricotta sauce and some reserved cooking water, mixing until coated. Add more water for desired consistency.
- Serve: Dish into bowls, garnish with extra parmesan, a drizzle of olive oil, and lemon wedges. Add red pepper flakes for heat if desired.
Notes
Make ahead: The ricotta sauce can be prepared a day in advance. Store in the fridge. You can use low-fat ricotta for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg