Description
A quick and creamy pasta dish featuring lemon and ricotta, ideal for a family dinner.
Ingredients
Scale
- 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, 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 (optional)
- 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, stirring occasionally.
- Taste a minute early if you like noodles with a little bite.
- Add the spinach to the pasta pot in the last minute.
- While the pasta is cooking, prepare the ricotta sauce by combining ricotta, olive oil, Parmesan cheese, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl.
- Reserve about 1/2 cup of the pasta cooking water.
- Drain the pasta and spinach, then return them to the pot.
- Add the ricotta sauce and part of the reserved cooking water, stirring until the pasta is evenly coated.
- Serve immediately, garnished with extra Parmesan, a drizzle of olive oil, and lemon wedges.
Notes
For a crunchy side, pair with a salad or roasted vegetables. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg