Lemon Ricotta Pasta
Ingredients
The pasta
-
½
lb
pasta
-
8
oz
fresh baby spinach
-
2
tbsp
fresh lemon juice
-
1
tbsp
lemon zest
-
1
tbsp
olive oil
-
1
tsp
garlic, finely chopped
-
1
tbsp
Italian parsley, chopped
-
½
tsp
salt
-
⅛
tsp
black pepper
-
2
lemon wedges
for garnish
The sauce
-
1
cup
whole-milk ricotta
-
½
cup
romano cheese, grated
Instructions
- Boil salted water and cook pasta al dente, reserving 1 cup of pasta water before adding spinach.
- In a bowl, combine ricotta, olive oil, romano cheese, garlic, lemon zest, lemon juice, salt, and black pepper. Mix well.
- One minute before pasta is done, add spinach to the pot and cook for one minute.
- Drain pasta and spinach, then return to pot. Add the ricotta mixture and two tablespoons of reserved pasta water over medium heat, stirring to coat.
- Adjust consistency with more pasta water if needed, then serve with olive oil, grated cheese, and lemon wedges.
Nutrition Facts (estimated)
Servings
2
Calories
838
Total fat
32g
Total carbohydrates
98g
Total protein
41g
Sodium
885mg
Cholesterol
89mg
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