Dinner
Lemon Ricotta Pasta
| Total time:
| Prep:
| Cook:
| Servings:
|
| 30 min |
10 min |
20 min |
4 |
Dietary Restrictions
VegetarianEgg-freePeanut-freeTree-nut-freeSoy-FreeFish-freeShellfish-freePork-FreeRed meat-freeSesame-Free
Ingredients
-
8
Ounce
pasta penne
-
1
Cup
ricotta cheese
-
8
Ounce
spinach
-
1/3
Cup
grated parmesan cheese
-
1
lemon
-
1
Tablespoon
olive oil
-
1
garlic clove
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
black pepper
Directions
-
In a large pot of boiling salted water, cook the pasta according to the package directions until it's al dente.
-
Meanwhile, prepare the ricotta sauce. In a medium bowl, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and juice. Season with 1/4 teaspoon of salt and a generous pinch of pepper. Stir until the ingredients are well combined. Taste to ensure the seasoning meets your preferences.
-
During the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water. Then, add spinach to the pot, stirring well and pushing the leaves down to submerge them in the water.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 410 kcal |
| Fat
| 14 g |
| Carbohydrates
| 53 g |
| Protein
| 19 g |
| Fiber
| 4 g |
| Sugar
| 3 g |
| Sodium
| 408 mg |
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