Description
A creamy and zesty pasta dish featuring ricotta cheese, fresh lemon, and wilted spinach for a quick weeknight meal.
Ingredients
Scale
- 12 oz pasta (such as spaghetti or fettuccine)
- 1 cup whole-milk ricotta cheese
- Zest and juice of 2 lemons
- 2 tablespoons olive oil
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water.
- While the pasta cooks, in a large bowl, whisk together the ricotta, lemon zest, lemon juice, and olive oil. Season with salt and pepper.
- Add the drained pasta to the ricotta mixture and toss to coat. If the mixture is too thick, add a splash of reserved pasta water to loosen it.
- In the pot used for pasta, quickly wilt the spinach over medium heat with a bit of olive oil.
- Mix the wilted spinach into the pasta. Stir in the Parmesan cheese.
- Serve immediately, garnished with fresh basil if desired.
Notes
For extra flavor, add a pinch of red pepper flakes. This dish can be served hot or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Dish
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 55g
- Protein: 18g