Zesty Lemon Ricotta Pasta & Spinach for a Quick Dinner Delight

Quick and delicious Lemon Ricotta Pasta & Spinach that transforms simple ingredients into a gourmet meal in under 15 minutes.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 portions

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces Pasta Any shape works, spaghetti is a classic choice.
1 tablespoon Salt To enhance flavor.

For the Sauce

1 cup Whole-milk Ricotta Adds richness.
1/2 cup Grated Parmesan Cheese Brings a salty kick.
2 tablespoons Extra Virgin Olive Oil For emulsifying the sauce.

For the Veggies

4 cups Fresh Baby Spinach Can substitute with frozen.
2 cloves Garlic Fresh gives the best flavor.

For the Zest & Flavor

1 whole Lemon Use juice and zest.
to taste Black Pepper Freshly cracked.

Optional Garnishes

2 pieces Lemon Wedges For serving.
1/4 cup Extra Parmesan To enhance flavor.

Equipment

large pot
medium mixing bowl
Stirring spoon

Method

Step-by-Step Instructions

Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes.
In a mixing bowl, combine ricotta, olive oil, Parmesan, garlic, lemon zest, and lemon juice. Mix until creamy.
In the last minute of cooking, add spinach to the pot and stir for about 30 seconds.
Drain pasta and spinach, then return to the pot. Add ricotta mixture and half of the reserved pasta water. Stir to coat.
Serve the pasta, garnishing with extra Parmesan and lemon wedges if desired.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 450mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Use fresh ingredients for the best flavor. Store leftovers in an airtight container for up to 3-4 days.

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