Lemon Ricotta Spinach Pasta 🍋🍝
A bright and creamy pasta dish packed with fresh flavors!
Ingredients:
🌿 Produce:
8 oz fresh baby spinach
1 garlic clove, minced
3 lemon wedges (for serving)
1 unwaxed lemon (zested & juiced)
🍝 Pasta & Grains:
½ lb pasta of choice
🧂 Spices & Seasonings:
Salt & black pepper, to taste
🥄 Oils & Vinegars:
1 tbsp extra-virgin olive oil
🧀 Dairy:
⅓ cup grated Parmesan cheese
1 cup whole-milk ricotta
Instructions:
1. Cook the pasta in salted boiling water until it reaches al dente texture. Before draining, set aside about ½ cup of the starchy pasta water.
2. Sauté the Spinach: Heat olive oil in a skillet over medium heat, add garlic, and cook until fragrant. Stir in spinach and sauté until wilted.
3. Make the Ricotta Sauce: In a bowl, whisk together ricotta, lemon zest, and lemon juice. Season with salt and pepper.
4. Combine Everything: Toss the drained pasta with the spinach mixture and ricotta sauce. Add reserved pasta water gradually until the sauce reaches a creamy consistency.
5. Serve & Enjoy: Sprinkle with grated Parmesan, garnish with lemon wedges, and serve warm.
⏳ Time:
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
🔥 Calories: ~400–450 kcal per serving