Description
A quick and delightful pasta dish that combines creamy ricotta with zesty lemon and fresh spinach, perfect for gatherings or a comforting solo meal.
Ingredients
Scale
- 8 oz short pasta (fusilli or penne)
- 1 cup ricotta cheese
- 3 cups fresh baby spinach
- 1 lemon (zest and juice)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Cook pasta according to package instructions, around 7-10 minutes.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Toss in the fresh spinach and stir until wilted, about 2-3 minutes.
- In a small bowl, combine ricotta cheese, lemon zest, lemon juice, salt, and pepper. Stir until well-blended and creamy.
- Once the pasta is cooked al dente, reserve about a cup of pasta water, then drain the pasta. Add the drained pasta directly to the skillet with spinach.
- Add the ricotta mixture to the pasta and spinach, tossing gently. Add reserved pasta water a little at a time until desired creaminess is achieved.
- Serve hot, topped with grated Parmesan and extra lemon zest, if desired.
Notes
For variations, you can substitute ricotta with cottage cheese or kale for spinach. Avoid overcooking the vegetables to retain their vibrant color and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg
Keywords: pasta, ricotta, spinach, lemon, quick recipe