Lemon Ricotta Pasta Recipe
This Lemon Ricotta Pasta is a flavorful vegetarian favorite that takes less than 30 minutes to make. It’s got a creamy lemon ricotta sauce filled with spinach, garlic, and Parmesan cheese.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American, Italian
Servings: 8 people
Calories: 387kcal
Author: The Carefree Kitchen
- 1 pound Pasta
- 3 Tablespoons Olive Oil
- 1½ Tablespoons Garlic minced or grated
- 1 Tablespoon Lemon Zest
- 16 ounces Ricotta Cheese whole fat or skim
- ½ cup Parmesan Cheese grated, plus more to add when serving
- 2 cups Fresh Spinach coarsely chopped
- ¼ cup Lemon Juice
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
To Finish
- ¼ cup Lemon Juice
- 2 Tablespoons Fresh Basil sliced thin
Cook pasta in salted water according to package instructions until al dente. Reserve 1 cup of the starchy pasta water before you drain the pasta. Set aside.
In a large skillet over medium heat, add the olive oil and minced garlic. Cook while stirring for about 2 minutes, or until the garlic is fragrant and slightly translucent.
Reduce heat to medium low and add the lemon zest, ricotta cheese, Parmesan cheese, spinach and 1 cup of served pasta water. Whisk well and continue cooking for about 2 minutes while stirring.
Remove from the heat and add the fresh lemon juice, salt, and pepper to taste.
Add the lemon sauce immediately to the cooked pasta, and stir to combine. Garnish with fresh parsley and additional Parmesan cheese if desired. Enjoy!
Calories: 387kcal | Carbohydrates: 46g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 303mg | Potassium: 253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1032IU | Vitamin C: 7mg | Calcium: 216mg | Iron: 1mg