Lemon Ricotta Pasta with Spinach - MJ and Hungryman 3/28/23, 8:27 PM

Lemon Ricotta Pasta with Spinach

So simple, creamy, and bursting with flavor, this 20-minute lemon garlic ricotta pasta is an
effortless weeknight dinner.

Course Main
Cuisine Italian

Prep Time 5 minutes

Cook Time 15 minutes
Total Time 20 minutes

Servings 4
Calories 410kcal
Author Min | MJ and Hungryman

Equipment
Deep Pan

Ingredients
8 ounces pasta
1 tablespoon butter
3 garlic cloves, minced
6 ounces baby spinach
1 cup ricotta (8.5 ounces), at room temperature
1/2 cup grated parmesan cheese
2-3 tablespoons lemon juice
1 teaspoon grated lemon zest
1 cup reserved pasta water
Salt and pepper to taste

Instructions
1. Cook pasta according to package directions. Reserve 1 cup of cooking water and drain
pasta.
2. While the pasta is cooking, melt butter in a large skillet over medium-low heat. Add garlic
and stir for about a minute, until fragrant. Add spinach and cook until wilted, 5 minutes.
3. Lower the heat to low and add ricotta, parmesan, lemon juice and zest and stir well. Stir in
½ cup of pasta water until smooth. Add pasta and toss the pasta until well-coated. Add
more pasta water as needed.

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Lemon Ricotta Pasta with Spinach - MJ and Hungryman 3/28/23, 8:27 PM

Notes
Best to eat immediately, but can refrigerate for 3-4 days. The sauce will separate, so when
reheating on the stovetop, add a splash of milk or water.
 

Nutrition
Calories: 410kcal | Carbohydrates: 49g | Protein: 19g | Fat: 15g | Fiber: 3g | Calcium: 297mg | Iron:
2mg

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