Ingredients:
- 12 oz pasta (penne or spaghetti works best)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3 cups fresh spinach
- Salt and pepper to taste
- Optional: Red pepper flakes, for a hint of heat
- Fresh basil or parsley for garnish
Directions:
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1 cup of pasta water, then drain.
- Prepare the Ricotta Mixture: In a large bowl, mix together the ricotta, Parmesan, lemon zest, and lemon juice until smooth. Season with salt and pepper to taste.
- Sauté the Spinach: In a large skillet over medium heat, warm the olive oil. Add garlic and sauté for 1 minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes.
- Combine and Serve: Add the cooked pasta and ricotta mixture to the skillet with spinach, tossing to coat. Gradually add reserved pasta water as needed to reach desired creaminess. Top with additional Parmesan, red pepper flakes, and fresh basil or parsley if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 375 kcal per serving | Servings: 4
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