Ingredients
Scale
- 8 oz (225g) pasta of your choice (spaghetti or penne works well)
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Gather all your fresh ingredients including pasta, ricotta, spinach, and lemons.
- Bring a large pot of salted water to a boil and cook the pasta until al dente, saving about a cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat, then add minced garlic and sauté until golden and fragrant.
- Add chopped spinach to the skillet, stirring until wilted, then combine with the cooked pasta and ricotta, adding reserved pasta water for desired creaminess. Finish with lemon zest and juice.
Notes
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheat in the microwave or on the stovetop, adding water if necessary to maintain creaminess.
- You can substitute frozen spinach if needed, just thaw and drain excess moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg