Lemon Ricotta Spinach Pasta

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

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