Description
A light yet filling pasta dish featuring creamy ricotta, fresh spinach, and a bright burst of lemon, ready in just 15 minutes.
Ingredients
Scale
- 8 ounces spaghetti or linguine
- 1 cup whole milk ricotta cheese
- 4 cups fresh baby spinach
- 1 lemon (zest and juice)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Optional: sautéed mushrooms or sun-dried tomatoes
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve a cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 30 seconds.
- Add fresh spinach to the skillet and sauté until wilted, about 2-3 minutes.
- Incorporate the drained pasta into the skillet with spinach. Add ricotta cheese, lemon juice, and lemon zest. Stir gently, adding reserved pasta water as needed until you reach desired creaminess.
- Season with salt, pepper, and sprinkle with grated Parmesan. Toss to combine before serving.
- Serve hot with extra lemon and Parmesan on the side.
Notes
For a heartier meal, consider adding grilled chicken or shrimp on the side. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta, lemon, ricotta, spinach, quick meal, vegetarian, Italian