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.
Servings: 8 people
Calories: 387kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
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