Description
A quick and satisfying dish that combines the creaminess of ricotta with the brightness of lemon and the earthiness of spinach, all in just 15 minutes.
Ingredients
- Pasta (any type, preferably spaghetti or penne)
- Ricotta Cheese
- Fresh Spinach (or baby spinach/arugula)
- Lemon Juice and Zest
- Garlic (fresh or garlic powder)
- Olive Oil
- Salt
- Black Pepper
- Parmesan Cheese (for topping)
Instructions
- Cook the pasta: Bring a pot of salted water to a boil, add pasta, and cook according to package instructions until al dente. Reserve some pasta water and drain.
- Sauté the spinach and garlic: Heat olive oil in a large skillet over medium heat, add minced garlic, and sauté until fragrant (about 30 seconds). Stir in the spinach and cook until wilted (approximately 2 minutes).
- Combine with ricotta and lemon: Add the cooked pasta to the skillet, followed by ricotta cheese, lemon juice, lemon zest, salt, and pepper. Toss everything, adding reserved pasta water as needed for a silky sauce.
- Serve: Top with freshly grated Parmesan cheese and adjust seasoning to taste. Enjoy warm, garnished with extra lemon zest or cracked black pepper!
Notes
Customize with grilled chicken, sautéed mushrooms, or sun-dried tomatoes. Serve with garlic bread or a light arugula salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: quick pasta, lemon ricotta, vegetarian pasta, family meal, easy recipe