Description
A light and creamy pasta dish featuring fresh spinach and zesty lemon wrapped in ricotta, perfect for a quick and impressive dinner.
Ingredients
Scale
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, or fusilli)
- 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
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
Instructions
- In a large pot of boiling salted water, cook the pasta according to package directions until al dente.
- While the pasta cooks, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and lemon juice in a medium bowl. Season with 1/4 tsp salt and a pinch of pepper, mixing well.
- In the last minute of the pasta’s cooking time, reserve 1/2 cup of cooking water and add spinach to the pot. Stir and submerge spinach.
- Drain pasta and spinach, then return to the pot. Add ricotta sauce and part of the reserved cooking water, stirring until the pasta is evenly coated. Add more cooking water as needed for desired consistency.
- Serve immediately, garnishing with Parmesan cheese, a drizzle of olive oil, and lemon wedges. Optionally add red pepper flakes for extra flavor.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 30mg