Description
Indulge in the vibrant flavors of Lemon Ricotta Pasta with Spinach, a dish that effortlessly combines creamy ricotta, zesty lemon, and fresh spinach. This easy-to-make pasta comes together in just 30 minutes, making it perfect for weeknight dinners or special gatherings. With each bite, you’ll experience a delightful balance of tangy and rich flavors that will leave you and your guests craving more.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup fresh ricotta cheese
- 3 cups baby spinach
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the fettuccine in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, warm the olive oil. Sauté minced garlic until fragrant, then add baby spinach and cook until wilted.
- In a bowl, blend ricotta cheese with lemon zest and juice until smooth.
- Combine drained pasta with sautéed garlic and spinach in the skillet. Mix in the ricotta mixture until well-coated.
- Season with salt, pepper, and sprinkle with grated Parmesan. Serve hot, optionally garnished with additional cheese or toasted pine nuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 420
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg