Ricotta Cheese Pasta
Here is a perfect weeknight meal with creamy sauce made with a delicious lemon ricotta mixture. This zesty lemon ricotta pasta can stand on its own or paired with some grilled chicken. Feel free to swap spinach with any vegetable you like.
Servings: 6 Servings
Calories: 265kcal
Ingredients
- ½ pound dry pasta
- 2 Tablespoons olive oil
- 2 large garlic cloves
- 8 oz baby spinach leaves
- 1 cup pasta cooking water
- 1 cup ricotta cheese
- Juice and zest of one lemon
- ½ teaspoon Salt and pepper to taste or to taste
- ½ teaspoon black pepper freshly ground
- Parmesan cheese for garnish
Instructions
- Cook pasta in a large pot of salted water al dente according to package directions reserving 1 cup of pasta water on the side.
- In a mini food processor add ½ cup of pasta water and ricotta cheese and process until well combined.
- In a large skillet saute garlic in olive oil on medium for 30 seconds.
- Add spinach leaves and continue cooking until spinach wilts.
- Pour ricotta mixture over and season with salt and pepper.
- Add lemon juice and half of the lemon zest.
- Taste to adjust seasoning then stir in cooked pasta.
- Serve in bowl garnished with lemon zest and parmesan cheese.
Notes
- Use whole milk ricotta for this recipe.
- Check the post for notes and variations.
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 265kcal | Carbohydrates: 31g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 261mg | Potassium: 346mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3732IU | Vitamin C: 11mg | Calcium: 135mg | Iron: 2mg
