Description
A delightful and creamy pasta dish incorporating fresh spinach and ricotta, perfect for weeknight dinners.
Ingredients
Scale
- 1/2 lb pasta (spaghetti, linguine, penne, fusilli)
- 1 cup whole-milk ricotta
- 8 oz fresh baby spinach, washed
- 1/3 cup grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zest and juice
- 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
- 3 lemon wedges, to serve (optional)
- Red pepper flakes, to taste (optional)
Instructions
- In a large pot of boiling salted water, cook the pasta according to package directions until al dente, reserving at least half a cup of cooking water before draining.
- In a medium bowl, combine the ricotta, olive oil, parmesan, garlic, lemon zest, and lemon juice. Season with salt and pepper to taste.
- In the last minute of cooking, add spinach to the pot with the pasta and stir to wilt.
- Drain and return pasta and spinach to the pot. Add the ricotta sauce and reserved cooking water, stirring well.
- Serve immediately, garnished with extra parmesan, a drizzle of olive oil, lemon wedges, and red pepper flakes if desired.
Notes
For faster prep, use pre-washed spinach and consider a food processor for the ricotta sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg