Lemon Spinach Pasta
A creamy lemon ricotta sauce envelops spaghetti and spinach for a bright and fresh pasta dish.
Ingredients
- ½ lb spaghetti
- 1 cup ricotta cheese
- ⅓ cup shredded parmesan cheese
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp salt
- ½ tsp pepper
- 1 lemon, juiced
- 5 cups fresh spinach
Instructions
- To a large pot of boiling water add the pasta and cook according to the package instructions.
- While the pasta is cooking, add the ricotta, parmesan, oil, garlic, salt, pepper, and lemon juice to a medium-sized bowl and stir to combine.
- Once the pasta is almost finished cooking reserve 1/2 cup of the pasta water and set aside. Add the spinach to the pot with the pasta let it wilt down for 1-2 minutes. Strain the past and spinach and return to the pot.
- Add the ricotta mixture and some of the reserved pasta water to the pot. Stir well. If the pasta sauce is too thick, add in more pasta water until your desired consistency. Enjoy!
Video
Nutrition
Calories: 402kcal | Carbohydrates: 49g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 801mg | Potassium: 457mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3865IU | Vitamin C: 25mg | Calcium: 288mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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