Lemon Ricotta Pasta
An easy pasta side dish with spinach, garlic, and your favorite pasta smothered in a lemony ricotta cheese sauce.
Yield: 4
Calories: 379kcal
Materials
- 8 oz. pasta (such as linguine, spaghetti, or angel hair)
- 1 Tbsp. butter
- 2 cloves garlic, minced
- 1 lemon (juice and zest)
- 2 Tbsp. parmesan cheese
- 1 cup ricotta cheese (whole milk)
- 1/2 cup reserved pasta water
- pinch of crushed red pepper flakes
- 2 cups baby spinach
- fresh parsley, chopped (optional topping)
Instructions
- In large pot, cook your favorite pasta in salted water until al dente according to package directions.
- Meanwhile, in another large pot or skillet, melt better. Add garlic and cook for about a minute on medium-low heat.
- Add lemon juice and zest, parmesan cheese, ricotta cheese, reserved pasta water, and red pepper flakes. Stir until smooth.
- Drain pasta. Add pasta and spinach to skillet, stir to coat. Simmer on low heat for 1 - 2 minutes until spinach is wilted. Enjoy!
Nutrition
Calories: 379kcal | Carbohydrates: 46g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 214mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1830IU | Vitamin C: 7mg | Calcium: 244mg | Iron: 1mg